Food and Beverage Training Manual

Here are all the wines you will need for the shift and how to serve it. Wine is an integral part of a fine dining experience in our dining rooms. At some point after our members have been seated and they want to see the wine list it will be given by the Maite’d, hostess, sommelier or waiter. A sommelier is a simplified terms for a wine waiter, He/she will have extra knowledge about wines, wine serves, food pairings and the selection available in our club. At times the members will bring there own wine to the club there for we at Frenchman’s do charge $10 for the corkage. When the member has order the wine you should have the following for the wine. If it is a white wine you should have the ice bucket ready make sure the wine is cold, wrap a napkin around the bottle. Red wine should be opened at the table then when you are done serving leave the bottle of red wine on the table with cork and the napkin around it. When you serve the wine: You should take the bottle to the table present it to the host, open it at the table and let the host taste it. If it is to his/her taste then you go clock wise around the table for the ladies first and then the host then in the same manner for the men. At Frenchman’s Creek we have a wine cart to take to the table. In this wine cart are all the wines by the glass red and white.

Red Wines

 Cabernet Sauvignon- ( Star Lane, Silver Oak, Spottswoode, Opus 1 )

 Merlot- ( Ehlers, North Star, Chateau St Jean de Lavaud )

 Pinot Noir - ( Elk Cove, Dierberg, Chambolle Musigny Drouhin )

 Shiraz - ( d’Arenberg “ The Dead Arm “,Descendant Torbreck )