WINE NONALCOHOLIC BEVERAGES WHICH GLASSES TO USE Give

WINE & NON-ALCOHOLIC BEVERAGES

WHICH GLASSES TO USE? ? ? Give each time the name of the glass and typical drinks to be served in it…. .

BRANDY GOBLET Brandy, liqueur based cocktails

ELGIN SHERRY Sherry, shooters

THE IDEAL WINE GLASS • A long stem • Made of plain glass – thin! • Large enough – breathe • Tulip shaped – narrow neck •

RED WINE WHITE WINE PORT/SHERRY

ZOMBIE GLASS/ COLINS HIGHBALL GLASS

CHAMPAGNE/SPARKLING WINE FLUTE Champagne, Sparkling wine, sparkling based cocktails

MARTINI/COCKTAIL GLASS Martini /other cocktails

WHISKEY GLASS Spirits with ice/Fruit juice

PORT SIPPER Port

SERVING TEMPERATURES TYPE OF BEVERAGE TEMPERATURE Sparkling wine 7 °C (Very cold: 6 -8 °C) White wine 7 -10 °C (Well chilled: 10 -12ŜC) Rose wine 7 -10 °C (Cold) Red wine 15 -20 °C(European room temp: 18 °C) Muscadel, noble late harvest Very cold (6 -8 °C) Sherry Chilled (12 -14 °C) Non-alcoholic drinks Chilled or very cold, add ice or crushed ice

SERVING COCKTAILS & MOCKTAILS

REQUIREMENTS: COCKTAIL SERVICE

SERVING COCKTAILS • Mix the cocktail last when preparing a table’s order • Shake in cocktail shaker or stir • Garnish should be prepared as mise-en-place • Don’t overfill glasses • Serve with appropriate disposables: straws, swizzle sticks etc. • Always consider hygiene

TRADITIONAL COCKTAILS MARTINI

TRADITIONAL COCKTAILS MARGARITA

TRADITIONAL COCKTAILS DAQUIRY

SERVING WINES TYPE OF FOOD • Caviar and oysters • Fish, shellfish, poultry, starters and goats cheese • Pork and veal • Beef, lamb, game, pasta dishes and cheddar cheese • Dessert • Blue cheese, brie and camembert • Coffee TYPE OF WINE • Champagne • White wine • Medium white, red and rose • Red wine • Dessert wine, sweet white wine and port • Port • Brandy and liqueurs

SERVING & SELECTING WINE • Match acid flavours (lemon, vinegar) with acidity • Wine should be sweeter than the food – or it will taste flat or thin • Desserts require a more intense sweetness • Rich red wines go well with flavoursome red dishes, but will overpower lighter flavours • Simple foods (grills and roasts) go better with older wines • Drink white before red, dry before sweet • Serve the best wine LAST

EQUIPMENT: DECANTER

EQUIPMENT: STAND

EQUIPMENT: ICE BUCKET

EQUIPMENT: CRADLE

EQUIPMENT: WAITER’S FRIEND

REGULATIONS • LIQUOR IS A CONTROLLED SUBSTANCE • A LICENCE IS REQUIRED TO SELL ANY LIQUOR TO THE PUBLIC • LIQUOR ACT 59 OR 2003: Regulates the manufacture and distribution of liquor at National level. • LIQUOR AMENDMENT ACT 57 of 1995 covers issues re: sale of liquor on licensed premises

LICENSED PREMISES Premises on which liquor may be sold under a license or temporary license.

ACCESS TO PREMISES The license holder or any of his/her agents may refuse to admit any person to the licensed premises or may refuse to sell of supply liquor to any person. Post the following sign at the entrance: