SERVING DRINKS

1. SERVING DRINKS KITCHEN AND RESTAURANT GUIDE FOR STARTERS Leonardo da Vinci project 2010 – 2012 F&B4YOU Bonn, Germany and Izola, Slovenia

2. Contents • The French service system • Ideal drinking and serving temperature • Serving beer • Beer glasses • Serving wine • Wine glasses

3. French service system(Chef-de-rang system) • This is the most expensive and workintensive approach, only found in first rate hotels and restaurants. • The service brigade is large and duties and responsibilities are clearly assigned.

4. French service system(Chef-de-rang system) The restaurant manager Le maître d´hôtel (chef de service) Several headwaiters Wine steward (chef de vin) and assistant to wine steward (commis de vin)

5. French service system(Chef-de-rang system) In the past:Today: 1 station = 30 guests1 station = 20-25 guests Captain - chef de rangCaptain - chef de rang First waiter - demi-chefFront waiter –commisde rang Front waiter - commis de rangApprentice apprentice Back waiter - commis de suite Bus boy/runner - commis débarrasseur Apprentice - apprentice

6. Ideal drinking and serving temperature

7. Ideal drinking and serving temperature Non-alcoholic beverages: The ideal drinking temperature is between 6 and 10 degrees Celsius.

8. Ideal drinking and serving temperature Beer: The ideal drinking temperature is 8 degrees Celsius. Fluctuations in temperature should be avoided to prevent the loss of carbonation. Warm beer produces more foam, losing the refreshing carbonation and dulling the taste. If the beer is too cold, it becomes cloudy, loses its natural shine, doesn’t foam and becomes unplatable.

9. Ideal drinking and serving temperature Wine: Wine has to be served at the proper drinking temperature to fully display its bouquet, aroma, character and taste. White wines are served colder than red wines.

10. Wine glasses • for red wine • for white wine • for sparkling wine

11. Serving beer Pouring drought beer The requirements for good beer service are: • Good storage conditions. • Protection from direct sunlight. • Even and uninterrupted CO2 pressure. • Meticulous cleanliness of all dispensing and pouring utensils, beer lines and glassware. • Never use beer glasses for other beverages.

12. Serving beer Serving bottled beer: Mise en place: • Serving tray • Glassware Pouring bottled beer: When pouring a bottle of beer, take the glass in your left hand, hold it slanted and pour the beer slowly. If the beer is poured without tilting the glass, too much CO2 will dissipate, and too much foam will form. Wipe beer bottles before storing them in a refrigerator or cooler.

13. Beer glasses Beer glass: for serving open and bottled beer. Beer snifter: for serving open and bottled beer. Beer tulip: for serving bottled beer and sometimes open beer. Beer glass: for serving open and bottled beer Berliner Molle: footed glass, for serving Berlin white beer. White beer glass: for serving white beer (wheat beer) Handled mug, tankard: for serving open beer

14. Some pictures in the presentation have been taken from the public domain via the Internet. The presentations are used for non-profit educational purposes. F&B4YOU