Service (New)

Canada outline

Contents

The History of Restaurants and the Sommelier Position

The Role of the Sommelier Today

Staff Training

Hospitality and Sales

Mise en Place for Wine Service

Suggested Serving Temperatures

Specialty Wine Service

Champagne and Sparkling Wine Service

Decanting Service

Other Types of Closures

Other Beverages

By-the-Glass Programs

Preservation Systems

Practicing Service

Challenging Scenarios

The Changing Service Landscape

Compiled by (September 2024)

Edited by user22151