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Bartending can be a very fun and lucrative career, side job or hobby. When learning to become a successful bartender, there are many different settings one must prepare for. You may find yourself in a neighborhood bar, an upscale hotel, country club or restaurant, or you may work various private parties around town. In addition to learning to serve mixed drinks and pour beer, a good skill to have is the ability to properly serve wine and champagne. Though wine and champagne bottle service are similar, there are a few differences. Here is a description of the basics of proper champagne service at a restaurant, hotel, or private party. First, learn what type of champagne is available and being served for the night. This will allow you o answer some simple questions regarding the year the drink was made, taste description and cost. First, wipe of the bottle of champagne with a clean towel until it is clean and streak-free. Place the un-opened bottle in a wine bucket, full of ice. Present the clean bottle to the customer by holding it on a clean, folded napkin. The label should always face the customer. Remove the foil to a level below the wire loop. Twist the wire loop until it is loose enough to remove. As soon as the wire loop is removed, you should place your thumb over the cork until you place the towel over the bottle. A champagne bottle has up to ninety pounds of pressure. Immediately place a clean towel over the cork of the bottle. Keep your thumb or hand over the cork to keep it from flying out. Place your hand over the towel and grasp the cork firmly. Hold the bottle at a forty five degree angle away from yourself and the customer, and twist the bottle to remove the cork. Pour the champagne gently into the glass. You may either tilt the glass or let it sit upright. Pour until the head reaches the rim of the glass. Let the champagne head settle once. Then pour the champagne until the head reaches the rim again. The champagne should settle to within a half inch from the top of the glass. The champagne is then served from the right-hand side of the customer, similar to wine. The bottle is to be placed in a metal container half full of ice to keep the champagne chilled while it is waiting to be poured. Follow these guidelines and your champagne service is sure to be top notch! Learn the basics of beer, wine, drink making and bartending. Discover the fast and easy way at http://www.becomeabartenderhq.com.
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