Beverage serving techniques

Chilling: Most white wines, rosés, sparkling wines, and beers should be served chilled to optimise their aesthetic and aromatic properties.
Room Temperature: Be aware that certain beverages, notably red wine, are typically served at room temperature, allowing for the full development of certain flavours and aromas.
Pre-Chilled Glassware: Drinks like cocktails and highballs can benefit from being served in pre-chilled glasses for temperature control.

The Right Glass: Using the correct glassware is important. Different styles and types of beverages demand different types of glassware to properly deliver the drink’s character and notes. For example, red and white wines are typically served in different types of wine glasses.
Clean Glassware: Glasses should be spotlessly clean. Any residue or smell in the glass can alter the taste and aroma of the beverage.

Pouring the Drink: When pouring the drink, remember to hold the bottle correctly, typically near the base. Also, understand the correct volume to pour; this varies depending on the type of beverage.
Garnishing: When serving cocktails, the right garnish can enhance both the visual appeal and the taste of the drink. Be sure to use fresh, high-quality garnishes.
Handling Hot Beverages: Always use a cup handle when serving hot drinks. Do not fill the cup to the brim, leave a gap to prevent spillage.

Communication: Excellent serving techniques involve clear communication with your customers. Understanding their preferences and needs is critical to providing a satisfactory service.
Presentation: The goal ought to be a smooth, attractive presentation. Be mindful of the way you present the bottle, open it, and pour the beverage.
Upselling: Offering complementary food pairings or suggesting premium beverage options can enhance the customer’s experience and the establishment’s revenue.

Checking IDs: You must be aware of the legal drinking age in your place of work and are required to check IDs if a customer appears underage.
Recognising Intoxication: Knowing the signs of intoxication is vital. If a patron is showing signs of excessive alcohol consumption, you have a legal and moral duty to refuse to serve them.
Allergy Awareness: It’s crucial to know the ingredients in every drink in case a customer has allergies. Always disclose potential allergens when asked.