Service Portion of Certified

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!