I am taking my certified in about 2 months and I am a little nervous about what to expect for the service portion of the exam. I have compiled a list of producers and vintage recommendations for classic regions and grape. I am assuming I should know all of the tete de cuvees, but as far as the actual mechanics of the service portion is there somewhere I can go to for reference. I work at a wine focused restaurant but as the bartender I rarely get to do table side service so I am looking to work on that a good amount. Thanks in advance!
I'm in the same boat. This video is supposed to be the guide. They will supposedly grill you about cocktails, wine knowledge and pairings as you complete service. I would assume equal parts confidence and competence are key. Good Luck!
I’d step out from behind the bar and try to perform bottle service a couple of times a night. Just ask a server if they would mind! Also, I had zero tete du cubes questions. Instead, it was a very small producer they asked me about!
Did you happen to know the producer? if not, how did you respond to a question you did not know the answer to?
“I’m sorry, I don’t know, but I’d be happy to find out for you”
Don’t try to BS, they don’t expect you to know everything, but they do expect you to be able to respond gracefully when you don’t!