https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-serviceen-USTelligent Community 13https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-serviceWed, 30 Apr 2025 19:51:59 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsCurrent Revision posted to Study-Guide by Stacy Ladenburger on 4/30/2025 7:51:59 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>The Role of the Sommelier Today</li> <li>Staff Training</li> <li>Hospitality and Sales</li> <li>Mise en Place for Wine Service</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>Challenging Scenarios</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&ldquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, “to restore oneself,” and these restaurants emerged from bouillon</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/35Wed, 30 Apr 2025 19:40:52 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 35 posted to Study-Guide by Stacy Ladenburger on 4/30/2025 7:40:52 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>The Role of the Sommelier Today</li> <li>Staff Training</li> <li>Hospitality and Sales</li> <li>Mise en Place for Wine Service</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>Challenging Scenarios</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&ldquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, “to restore oneself,” and these restaurants emerged from bouillon</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/34Wed, 30 Apr 2025 19:26:35 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 34 posted to Study-Guide by Stacy Ladenburger on 4/30/2025 7:26:35 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>The Role of the Sommelier Today</li> <li>Staff Training</li> <li>Hospitality and Sales</li> <li>Mise en Place for Wine Service</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>Challenging Scenarios</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&ldquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, “to restore oneself,” and these restaurants emerged from bouillon</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/33Wed, 30 Apr 2025 19:15:04 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 33 posted to Study-Guide by Stacy Ladenburger on 4/30/2025 7:15:04 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>The Role of the Sommelier Today</li> <li>Staff Training</li> <li>Hospitality and Sales</li> <li>Mise en Place for Wine Service</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>Challenging Scenarios</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&ldquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, “to restore oneself,” and these restaurants emerged from bouillon</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/32Wed, 30 Apr 2025 19:12:26 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 32 posted to Study-Guide by Stacy Ladenburger on 4/30/2025 7:12:26 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>The Role of the Sommelier Today</li> <li>Staff Training</li> <li>Hospitality and Sales</li> <li>Mise en Place for Wine Service</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>Challenging Scenarios</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&ldquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, “to restore oneself,” and these restaurants emerged from bouillon</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/31Wed, 30 Apr 2025 19:02:56 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0Stacy Ladenburgerhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 31 posted to Study-Guide by Stacy Ladenburger on 4/30/2025 7:02:56 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&ldquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/30Thu, 03 Oct 2024 20:01:17 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 30 posted to Study-Guide by GuildSomm Admin on 10/3/2024 8:01:17 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/29Wed, 02 Oct 2024 17:59:53 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 29 posted to Study-Guide by GuildSomm Admin on 10/2/2024 5:59:53 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/28Tue, 01 Oct 2024 17:27:07 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 28 posted to Study-Guide by GuildSomm Admin on 10/1/2024 5:27:07 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview, service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/27Thu, 26 Sep 2024 22:47:42 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 27 posted to Study-Guide by GuildSomm Admin on 9/26/2024 10:47:42 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/26Thu, 26 Sep 2024 22:45:29 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 26 posted to Study-Guide by GuildSomm Admin on 9/26/2024 10:45:29 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/25Thu, 26 Sep 2024 22:43:56 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 25 posted to Study-Guide by GuildSomm Admin on 9/26/2024 10:43:56 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/24Thu, 26 Sep 2024 16:56:01 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 24 posted to Study-Guide by GuildSomm Admin on 9/26/2024 4:56:01 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/23Thu, 26 Sep 2024 16:54:45 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 23 posted to Study-Guide by GuildSomm Admin on 9/26/2024 4:54:45 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/22Wed, 25 Sep 2024 22:07:39 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 22 posted to Study-Guide by GuildSomm Admin on 9/25/2024 10:07:39 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/21Tue, 24 Sep 2024 17:52:54 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 21 posted to Study-Guide by GuildSomm Admin on 9/24/2024 5:52:54 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <p>c</p> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/20Mon, 23 Sep 2024 23:31:49 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 20 posted to Study-Guide by GuildSomm Admin on 9/23/2024 11:31:49 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <p></p> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/19Mon, 23 Sep 2024 23:30:48 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 19 posted to Study-Guide by GuildSomm Admin on 9/23/2024 11:30:48 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <p></p> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/18Mon, 23 Sep 2024 23:29:47 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 18 posted to Study-Guide by GuildSomm Admin on 9/23/2024 11:29:47 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <p></p> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/17Mon, 23 Sep 2024 23:22:27 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 17 posted to Study-Guide by GuildSomm Admin on 9/23/2024 11:22:27 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <p></p> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div> https://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service/revision/16Mon, 23 Sep 2024 22:52:08 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:2f54800d-2a96-4492-9505-507ae6e5f9c0GuildSomm Adminhttps://www.guildsomm.com/learn/study/w/study-wiki/2696/beverage-service#commentsRevision 16 posted to Study-Guide by GuildSomm Admin on 9/23/2024 10:52:08 PM<br /> <div class="paywall-restricted"><div class="style_box"> Contents <ol> <li>The History of Restaurants and the Sommelier Position</li> <li>Specialty Wine Service</li> <li>By-the-Glass Programs</li> <li>Practicing Service</li> <li>The Changing Service Landscape</li> </ol> </div> <p></p> <div class="box1_home4">&rdquo;Wine service is about listening first. The job of a sommelier is to listen to the guest and determine what they need&mdash;not what we want to sell them. Secondly, a sommelier needs to be part of service every night. Run food, help a waiter by taking an order at a table, and bus a table if it needs it. The last part of service is empathy: think about what the guest has gone through before they got to us. Have they driven in rush hour traffic? Are they on a first date? Once you have this information, develop a way to touch the table and make them feel great.&rdquo;<span class="box1_h4_a">- Bobby Stuckey, MS</span></div> <p><a name="01"></a></p> The History of Restaurants and the Sommelier Position <p style="text-align:justify;">People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12^th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16^th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.</p> <p style="text-align:justify;">Around the same time, in 16^th-century Europe, a tradition known as the table d&rsquo;h&ocirc;te (host&rsquo;s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18^th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, &ldquo;to restore oneself,&rdquo; and these restaurants emerged from bouillon shops and Parisian caf&eacute; culture, in which the guest, not the chef or tavern keeper, chose what to order.</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: '2f54800d-2a96-4492-9505-507ae6e5f9c0' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: service</div>