Beverages — wine, beer and hot drinks

Beverages are a large part of both the guest experience and the restaurant's revenue. A waiter with good beverage knowledge can advise, recommend and enhance the experience — and at the same time serve responsibly. You don't need to be a sommelier, but you must be able to speak competently about what you serve.

§Vin

Wine is typically divided into white, red, rosé and sparkling. Serving is about temperature, glass and handling: white wine and sparkling wine chilled, red wine cooler than room temperature. You present the bottle, let the guest taste it and then pour for the table. A wine cork is checked and a taste sample is given so the guest can approve the wine.

§Composition of food and wine

The basic idea is balance: the drink should neither overwhelm nor be overwhelmed by the food. Light dishes often go with light, fresh drinks, and heavy dishes with more substantial ones. Acidity in the wine can freshen a fatty dish, and sweetness can counteract strong or salty. Feel free to recommend, but always ask the guest's own taste.

§Beer and other beverages

Beer ranges widely from light, fresh types to dark and robust. Serving is about clean glasses, correct temperature, and a proper pour with appropriate head. Also remember the alcohol-free alternatives — water, juice, soft drinks, and alcohol-free wine and beer — so all guests can enjoy a good drink with their meal.

§Hot drinks

Coffee and tea often end the meal. Knowledge of common coffee types (e.g. espresso, cappuccino, latte) and correct preparation is part of the trade. Serve hot drinks at the right temperature and in clean, warmed service where appropriate.

§To recommend

The best recommendation is based on the guest: ask about taste, occasion and budget, and suggest something specific rather than listing the whole menu. A good, honest recommendation builds trust and enhances both the experience and the sale.