PRACTICAL NO: 10 WINE LISTS AND ROLE OF SOMMELIER :: WRITING A B.O.

T The sommelier is responsible for the service of all alcoholic drinks during the service of meals. The principal work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rotation, and expert service to wine customers. The sommelier may also be responsible for the development of wine lists, and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the necessity for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the oor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron. In modern times, a sommelier's role may be considered broader than working only with wines, and may encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos. A wine list is a menu of wines for purchase in a restaurant. A restaurant may usually have the wines included in the food menu or may have a separate wine list menu. A wine list is typically organized into sections that may include various types of wines available in the restaurant. Sometimes, the characteristics of the wine are also described under each of them.

Notes compiled by Ashish M. Dighe!

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PRACTICAL NO: 10 WINE LISTS AND ROLE OF SOMMELIER :: WRITING A B.O.T

Sample Wine List

Notes compiled by Ashish M. Dighe!

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PRACTICAL NO: 10 WINE LISTS AND ROLE OF SOMMELIER :: WRITING A B.O.T The Beverage Order Ticket (Lillicrap and Cousins) The usual system of control is a duplicate check pad. When the wine order is taken it is written in Table no: 6 Covers: 3 duplicate. The wine service staff must remember to ll in the four 2 Bass Ale @ Rs. 120 items of information required, one in each corner of the check. These 1 Port wine @ Rs. 140 are as follows: 1 - (38) @ Rs. 75 1.Table number 2.Number of covers 3.Date and 4.Signature. Abbreviations are allowed to be written so long as the bar staff and Date: 12.12.2012 Signed: cashier understand them. When wines are ordered only the Bin number, together with the number of bottles required, should be written down. The Bin number is an aid to the dispense bar and cellar staff in nding, without delay, the wine required by a customer. Each wine in the wine list will have a bin number printed against it. All drinks ordered should also have the price written against them. This is an aid to the cashier who must check all prices before entering them on the bill. On taking the order the wine staff should hand both the copies to the dispense bar staff, who retain the top copy, put up the order and leave the duplicate copy with the order. This enables the wine staff to check which is their order when they come to collect their drinks and after serving them the duplicate copy is handed over to the cashier. Name of the Establishment

Ashish

Notes compiled by Ashish M. Dighe!

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