3. Proper Etiquette for Service
The style of serving used in formal dining represents the highest level of hospitality. It elevates
the guest experience and makes fine dining a memorable event. A great fine dining server will
be detail-oriented, observant, and intuitive. Anticipating the needs of guests while remaining
unobtrusive is the key to providing the best service possible.
Present the Menu and Drink List - As the guests are seated, present each diner with the menu
and wine list. Do not hand off the menus in a rush. Match the pace of the table and present the
menus after each individual is comfortably seated.
Describe the Evening's Specials - Observe the table and wait for the right moment to describe
the evening's specials. Speak clearly and describe each dish in detail, pausing to answer any
specific questions. This is also a good time to inquire about possible dietary restrictions.
Additional Tableware - After the guests have ordered, you may need to prepare additional items for each course. For example,
orders of fish will require a fish knife and fork. An order of oysters will require an oyster fork. Deliver any required cutlery,
tableware, or condiments to the table shortly before the course is served.
Open Hand Service - Many formal restaurants practice the open hand service method, which requires that a server's arms are never
to be crossed in front of a guest. If serving from the right side of a guest, use the right arm. Use the left arm when serving from the
left. This prevents the active arm from reaching across a guest. Each fine dining establishment has a preferred side for serving, so
make sure to follow the specific guidelines of your manager.
Control the Pace - As a fine dining server, you must be able to read the table and match the pace of your guests. Every guest prefers
a different pace, and it's your job to determine their needs through verbal clues and body language. For example, if all the guests are
seated with napkins on their laps and they looking expectantly around, they are most likely ready to hear the specials. If everyone at
the table is enjoying their coffee and the guests are deep in conversation, they are probably not ready for the check.
4. How to Serve Wine
Proper wine service is essential to the art of fine dining. Instead of relying on a bartender to
supply the wine, fine dining servers perform the wine service at the table, following the
appropriate steps in the correct order. Impress any wine enthusiast with your meticulous service
by following these guidelines:
Know How to Use a Wine Key - Using a wine key, or corkscrew, is not that difficult, but you
should be able to swiftly open a bottle in the air with no hiccups. Practice using the corkscrew
wine opener at home so that you can open bottles with confidence.
Bring All Items at Once - Bring everything you need for the service in one trip. You’ll need the
wine bottle, a wine glass for every guest, a wine bucket with ice for chilled wines, and your
corkscrew.
Present the Wine - Standard wine service requires that you present the wine bottle to confirm the selection is correct. Hold the wine
bottle towards the guest who ordered it and state the name of the wine. Once the guest approves, you can begin the service.
Sampling - After uncorking the bottle, place the cork in front of the guest who ordered it, wet side up. Pour a small sample for the
guest and wait patiently as they nose it, swirl it, and sip it. Once approved, you can begin pouring for the table.
Pouring - Pouring should be performed clockwise around the table, beginning with all ladies first, and ending with the guest who
ordered the bottle.
Hands Off - Once the service has started, you should never touch the wine glasses on the table as you pour. If a guest signals that
they do not wish to have wine, discreetly remove the glass at the end of the wine service.