POLICY&PROCEDURENo.:FBSOP/016政策与程序No.:016Date:01/01/2006日期：No.ofpage:1/2页数：OriginatingDepartment:WesternRestaurant发布部门：西餐服务SupersedeP&PNo.:NA取代政策号码：Subject主题：HowToServeRedWine怎样服务红葡萄酒POLICY目的1.1Therestaurantmanageroverseeseachphaseofserviceprovidedtothecustomers.餐厅经理应兼顾每一个提供给顾客的服务环节1.2DistinctiveSofitelfeature:inClassAhotels,asommelierhelpscustomerselectawine.定义索非特的特点：在酒店里员工应帮助顾客选择葡萄酒SCOPE范围OperationStaff服务人员PROCEDURE程序3.1Ensurecorrectglassesareplacedonthetable确保正确的杯具摆放在餐桌上-Redwineglassshouldbeusedforred红葡萄酒用红葡萄酒杯，他比白葡萄酒杯大。具体样式根据餐厅的情况而定wine,itisbiggerthanwhitewineglass,stylevariesdependingonoutlet.-ForsomespecialFrenchredwinesweareusingspecialglasses对一些特别的法国红葡萄酒应选用特别的酒杯3.2Collectthebottleofwinethathasbeenordered选取被点的葡萄酒-Whencollectingthewine,weshouldcheck:Name&vintagetoensurethatitcorrespondswithwhattheguesthasordered.当取酒时应检查名称，年份以确保其正确性-CheckifLabelisnotripped.检查酒标是否有破损-Bottleisclean.酒瓶干净3.3Presentthebottleinfullname酒瓶展示–fromtherighthandside在右手边进行3.3Holdingtheneckofthebottlewithyourhandfirmly,anglethebottleandcutthefoilbelowit右手牢牢的握住瓶颈，倾斜酒瓶，割去锡皮-Thefoilcutshouldbecleancutandbelowthelipontheneckofthebottle割去锡皮时应在瓶颈处的瓶盖处-Wheninsertingthecorkscrew,weshouldholdthebottlefirmlyandbytheneck在插入酒钻时应注意牢牢的握住瓶颈。3.4Utilizingthelevelextractthecorkslowlywithoutpoppingit.利用杠杆的力量将木塞慢慢取出-Becarefulnottobreakthecork注意不要折断木塞-Slowlyuntil1/2inchfromtheendofthecorktakebetweenfingerandthumbandextractgentlyensuringnottopopthecork慢漫的直到距木塞底部1/2英寸处用大拇指和食指将木塞取出注意不要发出响声POLICY&PROCEDURENo.:FBSOP/100政策与程序No.:Date:01/01/2006日期：No.ofpage:2/2页数：OriginatingDepartment:Food&Beverage发布部门：SupersedeP&PNo.:NA取代政策号码：Subject主题：HowToOpenandServeRedWine怎样开启及服务红葡萄酒3.5Wipetheneckofthebottlewiththecork擦拭瓶口-Wewipetheneckofthebottletoremovethedebris/sediment我们擦拭瓶口是为了除去碎屑3.6Theserviceclothisfoldedintoapadandplacedalongthepalmoftherighthand,theendofwhichisfreetofoldaroundthebottomofthewinebottle服务巾叠好，部分放在右手掌中，剩余部分包裹葡萄酒瓶底部-Wraptheclotharoundthebottletopreventdri