Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Division of Ilocos Sur

FOOD AND BEVERAGE

SERVICES
11

LESSON TITLE: BEVERAGE SERVICE

Name of Teacher –Writer: FLORANTE T. VILLEGAS

School: MANZANTE NATIONAL HIGH SCHOOL

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Education is a continuous process. This is the very reason why

educators keep on developing materials that could help each learner not
to be left behind. In this trying times, we are again tested and need each
other’s hand and cooperation to meet and achieve our goal of giving a
quality education. With this, we crafted a self-learning kit that will help
you cope up with the different challenges posed to the educational
system.
This self-learning kit made for your convenience in studying. This
was also prepared to cater your need in coping with the different
educational challenges posed by the pandemic.
In this self-learning kit, the different concept on serving beverages
will be discussed briefly and comprehensively. Please indulge yourself
reading and answering the different activities given.
Good Luck and Enjoy!!!

Serve Beverage Orders (TLE_HEFBS9-12SG-IIIf-g-7)

At the end of this self-learning kit, the learners
shall be able to:
1. Familiarize the types of wine and the
information contained in its label.
2. Give importance in following the standard
procedures in serving beverages.
3. Perform wine services to guests.

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I. Using letters A to J, arrange the following steps of how to serve wine in
chronological order.
1. Screw into the cork until almost one and a half swirl is left unscrew.
2. Says “Please enjoy your wine” after finished pouring the
wine for each guest.
3. Offer tasting to the host or the person who ordered the wine.
4. Hold the neck of the bottle with your left hand and the wine
opener with your right hand while the knife is opened between
your thumb and index finger.
5. Announce the name and vintage of the wine, and obtain
confirmation from host.
6. Pour the wine evenly, so that every person at the table gets an
equal portion.
7. Always cut the seal below the neck when opening.
8. Unscrew the cork from wine opener.
9. Always wipe the bottle before presenting the guest for approval.
10. Present the bottle to the host showing the label.

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 Beverage and Wine Service
Beverages are liquid formulations prepared for human consumption which
have thirst- quenching, refreshing, stimulating, and nourishing qualities. The
beverage is refreshing if it provides the replenishment of fluid loss from the body
due to perspiration. Stimulation results in the increase of the heart rate and
blood pressure due to the intake of sugar, spirits (alcohol) or tea and coffee
(caffeine). Nourishment is provided by the nutrients in the beverages especially
fruit juices. Most of the beverages supply energy in the form of sugar or alcohol.
They also provide other nutrients like mineral salts and vitamins. For example,
milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for the following reasons:
 to quench thirst,
 to get drunk,
 to enjoy a social setting (social drinking),
 to enjoy the taste of the beverage,
 to feed an addiction (alcoholism), or
 as part of a religious or traditional ceremony or custom (proposing a toast).

Glassware
Glassware refers to items used as beverage vessels or containers,
typically made from glass. The choice of the right glass is a vital element if the
beverage is to be invitingly presented to the guest. Well-designed glassware
combines elegance, strength and stability, and should be smooth rimmed and of
clear glass.
Standard shapes and sizes of glassware are available to serve specific
wines, cocktails, and other beverages. Most glassware can be describe as:
 tumblers are flat-bottomed glasses with no handle, foot, or stem
 footed glasses have a bowl-shaped container above a flat base but no
stem
 stemware have a bowl-shaped container on a stem over a flat base

Glassware available for food service operations includes common glass,

fully tempered and lead crystal.

Fully Tempered Glassware

Commercial operations commonly use this type of glassware because it is stronger
than other types, although it has the disadvantage of shattering if broken.
Lead Crystal Glassware
Also called 24% lead crystal, this glassware is known for its brilliance and clarity,
but it is expensive. For that reason, it is best suited to fine-dining establishments.
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Handling Glassware
Important considerations in handling glassware:
 Glassware should always be stored upside down in appropriate rack.
 Check glassware frequently to ensure that it is free from cracks or
chips and that it is thoroughly cleaned.
 Use a beverage tray to carry glasses in the dining room.
 Carry clean stemmed glassware by hand, inverting the glasses and
placing their bases between the fingers and the weight of the base
of the next glass. Depending on dexterity, hand size, and
experience, the server may carry as many as 16 glasses this way.
 When presenting a set number of glasses onto a cover, be aware of
accepted industry standards. Wine or beverage glasses are placed
to the right of the water goblet in a sequence from right to left, the
one furthest to the right being used first.

Standard Sizes and Shapes

Glassware is available in a variety of sizes and shapes as shown
below.

Types of Glassware

Beer Mug or Stein

A beer mug takes its shape from the
traditional German beer stein or tankard
made of pewter, silver, wood, porcelain,
earthenware or glass; sometimes with a
hinged lid and levered thumblift.

Flute Glass
A flute glass is the preferred serving
vessel for Belgian lambics and fruit
beers, and sometimes champagne. The
narrow shape helps maintain carbonation
while providing a strong aromatic front.
Flute glasses display the lively
carbonation, sparkling color, and soft
lacing of this distinct style of beverage.

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Goblet or Chalice
Chalices and goblets are large, stemmed,
bowl- shaped glasses adequate for serving
heavy Belgian ales, German bocks, and other
big sipping beers. The distinction between
goblet and chalice is typically in the glass
thickness. Goblets tend to be more delicate
and thinner, while the chalice is heavy and
thick walled.

Snifters
Typically used for serving brandy and
cognac, a snifter is ideal for capturing the
volatiles of aromatic beers such as Belgian
ales, India pale ales, Barley wines, and wheat
wines. The shape helps trap the volatiles
while allowing swirling to agitate them and
produce an intense aroma.

Cocktail Glass
A cocktail glass, martini glass, or champagne
glass, or stem cocktail glass, is a drinking
glass with a cone-shaped bowl (the tip of the
cone forming approximately a 90 degree
angle in the cross section) on a stem above a
flat base. The glass is used to serve a
cocktail or champagne. As with other
stemware, the stem allows the drinker to
hold the glass without affecting the
temperature of the drink. One variation is the
double martini glass which is taller and wider
at the opening than a standard martini glass.

Red Wine Glasses

Glasses for red wine are characterized by
their rounder, wider bowl which gives the
wine a chance to breathe. Since most reds
are meant to be consumed at room
temperature, the wider bowl also allows the
wine to cool more quickly after hand contact
has warmed it. Red wine glasses can have
particular styles of their own, such as:
 Bordeaux glass: Tall with a wide bowl,
and is designed for full bodied red
wines like Cabernet and Merlot as it
directs wine to the
back of the mouth.
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  Burgundy glass: Larger than the
Bordeaux glass, it has a larger bowl to
accumulate aromas of more delicate
red wines such as Pinot Noir. This style
of glass directs wine to the tip of the
tongue.

White Wine Glass

White wine glasses are generally narrower,
although not as narrow as champagne flutes,
with somewhat straight or tulip-shaped sides.
The narrowness of the white wine glass
allows the chilled wine to retain its
temperature for two reasons:
 The reduced surface area of the glass in
compared to red wine glasses means less
air circulating around the glass which
warms the wine.
 The smaller bowl of the glass means less
contact between the hand and the glass.
Body heat does not transfer as easily or
as fast to the wine.

Champagne Flutes
Champagne flutes are characterized by a
long stem with a tall, narrow bowl on top.
The shape is designed to keep sparkling wine
attractive and inviting during its
consumption. The glass is designed to be
held by the stem to help prevent the heat
from the hand up the champagne. The bowl
itself is designed in a manner to help retain
the signature carbonation in the beverage.
This is achieved by reducing the surface area
at the opening of the bowl. Champagne
flutes are often used at formal engagements
such as award ceremonies and weddings.

Sherry Glass
A sherry glass is a beverage ware generally
used for serving aromatic alcoholic
beverages, such as sherry, port, aperitifs and
liqueurs, and layered shooters. An ISO-
standard sized sherry glass is 120 ml. The
copita with its aroma-enhancing narrow taper
is a type of sherry glass.

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Coupette Glass
A modified version of the cocktail glass
which is used for serving drinks. The rim
of the glass is coated in either sugar or
salt or any other condiments. This is used
for more exotic drinks such as
margaritas.

Old Fashioned Glass

The Old-Fashioned glass, rocks glass, or
lowball, is a short tumbler used for serving
liquor on the rocks which means over ice, or
cocktails having few ingredients. It is named
after the old fashioned cocktail, traditionally
served in such a glass. A White Russian is
traditionally served in the Old Fashioned
Glass.

Beer Glass or Pilsner

A beer glass is used to serve beer,
sometimes also known as a Pilsner. The
German glass generally holds 500
milliliters with room for foam or head. It
is much taller than a pint glass. It is very
narrow at the bottom and slightly wider
at the top. In other countries such as
Belgium, the glass may hold 250 ml or
330 ml. The tall glass provides room for
the often thick, fluffy heads produced by
the style which traps aromas and is
visually pleasing.

Pitcher
This larger container usually has a handle
and a lip or spout for pouring the
contents into several glasses which is
available in glass or plastic. Pitchers are
generally used for serving beer from a
beer keg or draft beer.

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Yard Glass
A yard or yard glass is a very tall glass
used for drinking beer; a yard or yard of
ale also refers to the quantity of beer
held by such a glass. The glass is
approximately one yard long and holds
two imperial pints (1.14 liters) of liquid.
The glass is shaped with a bulb at the
bottom, and a widening shaft which
constitutes most of the height. Because
the glass is so long and in any case does
not usually have a stable flat base, it is
hung on the wall when not in use.

Coffee Mug
A coffee mug is a smaller version of the
beer mug. It is made of thick heavy glass
and used for coffee.

Irish Coffee Cup

A uniquely shaped glass with a handle
that is used to serve any hot beverage
such as Spanish coffee, Irish coffee, or
cocoa.

Highball Glass
A highball glass, a glass tumbler,
contains 8 to 12 fluid ounces (240 to 350
ml) and is used to serve highball
cocktails and other mixed drinks. A
highball glass is taller than an, and
shorter and wider than a Collins Glass.

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Beverage Service Techniques
The following are common procedures in serving beverages:
 Place the drinks sequentially on the beverage tray so that the first
drink served is closest to the server and the last drink is the farthest
away.
 Carry beverages on a well-balanced beverage tray with the left hand and
serve with the right hand from the guest’s right side.
 Never place your fingers near the rim of the cup or glass.
 Hold a stemmed glass by the stem and a base glass by the bottom third of
the glass.
 Make sure that glassware, cups, saucers, and utensils are clean, and
present a new glass or cup and saucer with each new beverage.
 Never overfill the glass or cup.
 Use a cold glass for cold beverages and a warm cup for hot beverages.
 Place a cocktail or beverage napkin under the glass when serving on
a hard uncovered surface.
 If a beverage is spilled, remove the glass or cup and saucer, and replace it
with a new beverage.

Cold Beverage Service

Cold beverage service includes presenting water, soft drinks, milk, liquor, and
wine. Glasses should be carried on a beverage or cocktail tray. Clean stemmed
glasses should be carried by hand safely and expeditiously to save time. The
technique is very specific to avoid contact with the bowl of the glass. Glasses are
placed upside down with the stem between the fingers and the bowls of the
glasses touching one another.

Water Service
Most restaurants serve water to guests automatically. Generally, restaurants
that do not serve water automatically prefer to sell bottled water or other
beverages. For water service, the protocol is as follows:
1. Preset water glasses to the right of the guest’s cover or place setting, usually
above and in line with the entree knife.
2. Bring a pitcher filled with ice water and plenty of ice to the table.
3. Use a neatly folded service towel or STP to catch any drips. Pour water into
the water glass, being careful not to overfill. The glass should be about
three-fourths full.
4. Refill the glass as needed, never allowing the glass to be less than one-fourth
full. Water service requires constant attention.
5. If the water pitcher has an insufficiently wide spout, it may be necessary to
remove the glass from the table and pour water behind the guest to avoid
spills on the table.

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Mineral Water
Mineral water should be served cold and poured into a glass that is
shaped differently from the water goblet for easier identification. Avoid adding
ice unless the guest requests it. Guests often order mineral water because they
dislike the taste of tap water’s taste. Melting ice will add tap water flavors to the
mineral water.

Other Cold Beverages

Use the appropriate glass when serving beverages such as soft drinks,
milk, and iced tea. If using garnishes, ensure that they are appropriate and
fresh. Place the beverage to the right of the guest’s cover.
When serving bottled beverages, place the appropriate glass before the
guest. Fill it to no more than two-thirds of the way to the top. Leave the bottle to
the guest’s right with the label facing the guest.

Service of aperitifs
The term “aperitif” covers a wide range of drinks that may be served before a
meal. Aperitifs may be offered at the table once the customers have been
seated or may be offered in the lounge or reception area.

WINE SERVICE
Drinking alcohol or wine plays a very important social role in many
cultures. Most countries have laws regulating the production, sale, and
consumption of alcoholic beverages and some ban such activities entirely.
However, alcoholic drinks are legal in most part of the world.
A beverage is a liquid intended for human consumption. In addition to
their basic functions of satisfying thirst, drinks play important roles in human
culture. Common types of drinks include plain water, milk, juices, coffee, tea,
and soft drinks. In addition, alcoholic drinks such as wine, beer, liquor, which
contain ethanol have been part of human culture and development.

Once the food order has been taken, a wine sommelier must present the
wine list again so that the guest can choose a wine to accompany their meal. He
or she must be able to suggest wine from the wine list should the guest become
undecided or unfamiliar with the ones in the list. This requires the wine waiter or
sommelier to be fully knowledgeable on the wine included in the wine list so that
he or she can perform suggestive selling when the need arises. Correct
pronunciation of wine names is an evidence of the sommelier knowledge of the
wines in the list. A wine sommelier is also the one who create and update the
wine list in coordination with chefs and the food and beverage managers.

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  Red wines are served at room temperature.
 White and Rose wine are served chilled.
 Sparkling wine must be served very chilled.
 Take the beverages at the bar. Be sure to know to whom will you serve the
drink.
 All glassware, whether clean or used should be carried upright on a drink
tray held only by base of the glass or stem for stem ware. Hold the tray
with your left hand and use your right hand to place the drink from the
guest’s right side.
 Throughout the meal, if the guest’s glass look nearly empty, ask if he/she
wants another drink
Information Contained in the Wine Label
a. Brand Name- it is used by the winery or the wine maker itself. In its
absence, the name of the wine producer may serve as the brand name
for the label.
b. Bottler’s Name and Address- This must contain the name of the bottler,
city and state, exactly as indicated on the basic permit.
c. Country of Origin- A state, country, or American Viticultural Area for
demographic wine labels.
d. Varietal Designation, Class/Type- This would be the type of wine in the
bottle.
e. Alcohol Content- It is the percent of the bottled wine that is alcohol.
f. Vintage Date- The date in which the grapes for a particular wine were
harvested.
g. Net Volume of Contents- This is the content, by volume, of the bottle.
Typically measured in milliliters.
Illustration of the Information Contained in the Wine Label

Vintage
Date/Year

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TYPES OF WINE AND BASIC PROCEDURES IN SERVING

A. WHITE WINES
1. Presentation of the Bottle.
 Always place the White wine bottle in
a clean and polished wine bucket.
 Fill the wine bucket with ½ ice and 1/3
water.
 Have a service napkin available to
wipe the body and neck of the bottle.
 Carefully carry the wine bucket to the
https://vinepair.com/wine-blog/the- guest’s table.
mystery-behind-the-presentation-of-the-  Always wipe the bottle before
presenting the guest for approval.
 Present the bottle to the host, holding
the bottle in the palm of your left hand,
with the label facing the guest.
 Announce the name and vintage of
the wine, and obtain confirmation from
host.
https://www.commongrape.com/post/rest  Upon confirmation, ask the guest if
aurant-wine-etiquette you may open and serve the wine

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2. Opening the Bottle.
 Place the wine in the ice bucket at
an angle of 45 degrees.
 Place wine napkin on the left forearm.
 Hold the neck of the bottle with
your left hand and the wine
opener with your right hand while
the knife blade is opened between
your thumb and index finger.
 Always cut the seal below the neck
when opening. Never turn the
bottle, turn your movements by
making 2 clean cuts from left to
right with the knife blade of the
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 Put the seal into your pocket and _referrer=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fwww.google.com%2F
close the knife blade by using the
index finger of your right hand.
 With your right hand’s index finger placing on the screw and fingertip
resting on top of the screw opposite the insert point.
 Press the point and insert into the center of the cork and then clockwise.
 Screw into the cork until almost one and a half swirl is left unscrew.
 Tilt the wine opener towards your left hand aside, with the thumb of
your left hand press the bottle rest to rest onto the top of the bottle’s
mouth.
 And then with your left hand thumb placed firmly on the side of the
bottle rest, to secure position. Pull the cork out of the bottle.
 Unscrew the cork from wine opener and put both opener and cork
into your pocket.

Parts of the Wine Opener

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ral/opening-wine-bottles-without-
resorting-to-serious-power-tools/
Lever Handle

Worm

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 3. Offering a Taste of White Wine.

 Offer tasting to the host or the

person who ordered the wine.
 If yes, then pour 30ml of wine into
the host’s wine glass.
 Then show the label to the guest in
the same time by holding the
shoulder of the bottle with your right
hand, and the bottom of the bottle
with your left hand.
 The label should always be facing
outside and the napkin at the back.

https://www.celebrationswineclub.com/wine-
descriptions-back-to-basics/

4. Pouring The Wine.

 Ladies should be served first.
 And then begin with the person to
the left of the host.
 Continue serving in a clockwise
movement around the table.
 Pour the wine evenly, so that every
person at the table gets an equal
portion.
 End serving the wine by pouring for https://www.freepik.com/premium-
the host/hostess. photo/waiter-pouring-bottle-red-
 Says “Please enjoy your wine”
after finished pouring the wine
for each guest.
 When finish pouring the bottle, ask if the guest would like to order
another.
 If the wine bottle is finished, and no further bottle is needed, then
take away the empty bottle and ice bucket.

B. RED WINES
The basic procedure for opening and serving red
wine is the same for white wine. However, you
have to take note of the following:
1. Remove the cork from the bottle of red wine as
soon as possible, so that the wine will attain room
temperature.
2. Do not place the wine on a hot plate of in a
bain-marie to hasten the process of achieving
room temperature. Note that the desired
https://www.pexels.com/photo/action- temperature must be attained naturally.
alcohol-art-beverage-391213/
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A bain-marie
also known
as a water
bath or
double
boiler, is a
type of
heated bath,
is a piece of
equipment
used in
science,
industry, and
cooking to
heat
materials
gently or to
keep
materials
warm over a
period.

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CLASSIFICATION OF RED WINE AND THEIR PROPER WAYS OF SERVING
1. Young Red Wine.

 It may stand on an under plate or coaster on the table and can be

opened on the same position. (Follow the procedure in opening
white wine.
 For presentation purposes, serve red wine with bottle in a wine
basket or wine cradle.

2. Wine is of age and has heavy sediment.

 If the red wine has aged and has sediment, decant it. Place it in
wine basket. This keeps the bottle flat and ensures that the
sediments are not shaken upon.
 A single point light such as a candle should be used to view the
wine as poured out of the bottle.
 If the sediment is seen reaching the neck of the bottle, stop the
pouring.
 Always check the wine before being presented to make sure that it is
clear.

C. Sparkling Wine.

 This type of wine

underwent second fermentation
in the bottle that resulted to its
effervescence and bouquet.
Pressure is also produced inside
the bottle due to the maturing
secondary fermentation. Great
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care must be taken when
sparkling-wine.html opening all kinds of sparkling
wine.

DIFFERENT TYPES OF BEVERAGE GARNISH

Garnish are used by bar

tender for decorating
cocktails and mock tails.
They need to be properly
stored to maintain freshness
and to be in good condition.

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 1. Lemon Wedges

 Cut the ends of a lemon

 Cut the lemon in half-length ways.
 Cut each half into three or
four pieces length ways.
 Trim the inside core of the
lemon wedge to remove pith https://drinks.seriouseats.com/2013/03/cocktail-
and seeds. 101-how-to-cut-citrus-wedges-for-cocktail-
garnishes-drink-presentation-technique.html

2. Lemon Spiral
 Remove the ends from the
fruit, and hold the fruit length
ways.
 Using a canalle knife, or
channel knife, carefully cut
from the pole farthest from
you in a straight line towards
the pole closet to you for
about ¼”. https://cocktails.lovetoknow.com/aboutcocktails/c
 Turn the blade sharply to the ocktail-garnish-ideas
left and cut in a downward
spiral, leaving ½” strip of
peel on the fruit.
 End the cut as you began
with a sharp twist and
straight line.
3. Lime Quarters

 Cut the ends of the fruit.

 Cut in half sideways.
 Place the two halve flat
side down.
 Cut each piece into four pieces.
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/2013/04/Margarita1.jpg

Hot Beverage Service

The quality of hot beverage service is critical because it is often a guest’s
last impression of a dining experience. Coffee or tea may be served as a one-
step or two-step procedure, depending on the number of guests at the table.
18
 One-step service means that the warmed cups and saucers, spoons, and
condiments are brought to the table on a beverage tray at the same time as the
coffee or teapot. The service ware and condiments are placed appropriately on
the table first, and then the server pours coffee or tea into the cup.

19
 A two-step service requires the cups and saucers, service ware and
condiments being brought to the table first and then the server returning with
the coffee or teapot to pour it into the cups.
1. Coffee or teapots and cups should be warmed prior to service.
2. When using a beverage tray, the lip of the cup and spoons should not come
into contact with the surface of the tray.
3. The cup and saucer should be placed to the right of the cover, with the
handle at a 4 o’clock position. The spoon may be placed to the right or above
the cup on the saucer or directly on the table to the right of the cup and
saucer.
4. Cream, half-and-half, or milk should be kept refrigerated and poured into a
creamer immediately prior to service. In upscale restaurants, the cream or
milk might be heated.
5. If unwrapped sugar cubes are used, tongs should be provided. The creamer
and sugar bowl should be placed in front of the guest of honor or women at
the table.

Coffee Service
Depending on the style of meal, coffee cups may be either preset on the
table or brought to the table when the guest orders coffee. Breakfast service
often requires presetting coffee cups, saucers, spoons and sugar and
sweeteners. Here are the fundamentals of coffee service:
1. While pouring, catch drips with a service towel.
2. Pour the coffee into each cup at the table, until it is only three-fourths full,
unless the guest has specified “black” coffee.
3. When using individual pots, place the pot to the right of the guest.
4. If a guest orders more coffee after a considerable time has passed, replace
the cup with a new one.
5. If a French press is offered, ask the guests whether they prefer to press the
plunger and serve themselves.

Tea Service
Tea generally refers to a beverage that is made from an infusion of the
leaves of Camellia sinensis prepared in boiling water. There are, however, a
number of herbal blends that also fall into this category. The following
fundamentals are essential to steeping the perfect cup of tea:
Most establishments use commercial-grade bagged tea because it is
convenient, but higher-quality loose teas are often used in fine dining
establishments.
Use the following procedures when serving tea:
1. When a guest requests tea, bring a selection of the available teas for the
guest’s perusal.
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2. After the guest selects a tea, place the packet on a doilied bread and butter
plate, or put the loose tea in a tea strainer.
3. Preset a warm cup on a saucer, a spoon on the table to the right of the guest,
sugar and sweeteners, and lemon wedges or a creamer with milk, depending
on the guest’s request.

21
4. If using a teabag, the guest may determine how strong or weak the tea
should be. Place the teapot with the teabag propped against it on a doilied
bread and butter plate to the right of the cup.
5. For serving loose-leaf tea, place the tea in a warmed teapot, and fill the pot
with boiling water. After the tea has steeped for the required time, strain the
tea into the cup through a tea strainer.

These are the recommended steeping times and temperatures for various
kinds of
teas:
 Green Tea Steeped at 160°F - 180°F (71°C - 82°C) for two to three
minutes
 Red Tea Steeped at 195°F - 212°F (91°C - 100°C) for three to four
minutes
 Black Tea Steeped at 200°F - 212°F (93°C - 82°C) for three to four
minutes

Serving Tea & Coffee to Guests-Service Standards

 All hot beverages must be of the best quality and to be served at the right
temperature.
 A choice of brown, white and sugar substitute should be given.
 Tea should be served with loose leaves (unless tea bag is requested,
except herbal tea).
 The server should ask the guest if he/she wants the tea with strong,
medium or weak taste.
 Iced coffee and iced tea must be served cold, and hot coffee and tea must
be served hot.
 Skimmed milk/cream should be available upon request.
 Decaffeinated coffee are coffee which stimulant caffeine have removed.
 Coffee, tea, cappuccino, espresso, café latte must be served in its
respective cup.
 Brown sugar/coffee crystal for all kinds of coffee, white sugar for teas.
 Sugar substitute should also be available.
 Cappuccino must be served with foam above the top of the cup.
 All cups/glasses must be clean with no marks, chips, or lipstick.

Types of Coffee Drinks

a. Black Coffee- is as simple as it gets with

ground coffee beans steeped in hot
water, and served warm.

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 https://www.simplyscratch.com/wpcontent/uplo
ads/2013/04/Margarita1.jpg

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b. Latte- comprised of a shot of espresso
and steamed milk with just a touch of
foam.

https://making-nice-coffee.com/best-latte-art-
on-pinterest/

c. Cappuccino- is a latte made with more

foam than steamed milk, often with a
sprinkle of cocoa powder or cinnamon on
top.
https://vaya.in/recipes/details/cappuccino/

d. Americano- it is consist of an espresso

shot diluted in hot water.

https://en.wikipedia.org/wiki/Caff%C3%A8_Ame
ricano

e. Espresso- it can be served solo or used

as the foundation of most coffee drinks,
like lattes and macchiatos.

https://www.delonghi.com/enph/products/coff
ee/recipes/classic-drinks/espresso

f. Macchiato- is another espresso based

drink that has a small amount of foam on
top.

https://www.caffesociety.co.uk/how-to-make-a-
macchiato

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 For you to have a better understanding with our
topic, read the following examples below.

SAMPLE PHRASEOLOGY FOR WINE SERVICE

 Present the bottle of wine to the guest and you may say:
“Sir or Mr. may I present to you your order of , with
a very good vintage year ,a
heavy/light bodied wine:

 “Madam/Sir, may I present to you your order of Carlo Rossi. It

contains 750 ml, a light-bodied red wine, with 12% alcohol by
volume and a good vintage year of 1999”.

 Before opening the bottle you may say to the host: “shall I open the
bottle for you sir”? Present the cork and say “here’s the cork sir.”

 If there’s no male host to taste the wine, the sommelier may do it

for them but you must first ask permission:
“May I have the privilege of tasting the wine for you madam.”

 After tasting, you may say:

“It’s a perfect choice madam. Or if the taste of wine is
flat, you should change it and say: “Would you mind if
I will change this bottle of wine for you madam?”

 When pouring for the host wine tasting”, you

may say: “Would you like to try now the wine
sir?”

Watch the video from the link below. Practice serving

beverages in 5 minutes.
https://www.youtube.com/watch?v=iv56O-NGBGg

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 Let us apply your learnings regarding our lesson for
today by answering the given activity.

Direction: Read analyze carefully what was asked in every item. Write the
letter of your answer in your notebook.
1. The person who serves alcoholic beverages in a restaurant is called?
a. Commise de rang
b. Debasrrasseur
c. Sommelier
d. Trancheur

2. The main use of waiter’s cloth is for:

a. Wiping customer’s fingers after eating snails.
b. Polishing plates and glasses when laying them on the table.
c. Covering stains on the tablecloth.
d. Wiping spilt food from the carpet.

3. If wine is spilt on the tablecloth, a waiter should?

a. Clear the table of everything and sponge the stain with milk.
b. Cover the siled area with a clean table napkin by
unrolling it over the spillage.
c. Ask the customer to wait in the lounge while he
fetches a clean cloth.
d. Take the plates of food to the sideboard and change the
cloth.

4. Decaffeinated coffee may be defined as ?

a. strong because it contains chicory
b. flavoured with figs in the Turkish style
c. continental high roast made in a Cona machine
d. having the stimulant caffeine removed

5. Which of the following statement is NOT TRUE about coffee?

a. Iced coffee and iced tea must be served cold, and hot
coffee and tea must be served hot.
b. Hot beverages must be of the best quality and to be
served at the right temperature.
c. Latte must be served with foam above the top of the cup.
d. Americano is consist of an espresso shot diluted in hot water.

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  Proper procedures in serving wine must be observed
considering its type.
 Servers must serve beverages in a professional way
always but must exude and maintain the warmth of
being hospitable.
 Servers are the integral part of the guest’s wine dining
experience.
 There are different types of coffee, namely: black

Make a video presentation on how to serve wine by following

the procedures on our discussion using the given scenario.
Scenario: Mr. and Mrs. Ramos are celebrating their anniversary
and they ordered T-bone Steak for ther candle light dinner.
What type of wine will match their T-bone steak. Serve the
appropriate wine for them.

Rubric for Evaluating the Performance in Wine Service

LEVELS OF ACHIEVEMENT

EXCELLENT VERY SATIS- SATIS- NEEDS

CRITERIA FACTORY FACTORY IMPROVE TOTAL
(5 pts) (3 pts) -MENT
(2 pts) (1 pt)
Wine orders are picked up
promptly from the bar.
Present the bottle to the
host, holding the bottle in the
palm of your left hand, with
the label facing the guest.
Presented the name and
vintage of the wine and
obtain confirmation from
host.
Politely asked the guest if
he/she could open and
serve the wine.
Offer tasting to the host or
the person who ordered the
wine
Begin with the person to the
left of the host. Served in a
clockwise
movement around the table.
Wine was poured evenly, so
that every person at the
table gets an
equal portion.
Ended serving the wine by
pouring for the host/hostess.

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TOTAL

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I. Using letters A to J, arrange the following steps of how to serve wine
in chronological order.
1. Screw into the cork until almost one and a half swirl is left unscrew.
2. Says “Please enjoy your wine” after finished pouring the
wine for each guest.
3. Offer tasting to the host or the person who ordered the wine.
4. Hold the neck of the bottle with your left hand and the wine
opener with your right hand while the knife is opened between
your thumb and index finger.
5. Announce the name and vintage of the wine, and obtain
confirmation from host.
6. Pour the wine evenly, so that every person at the table gets an
equal portion.
7. Always cut the seal below the neck when opening.
8. Unscrew the cork from wine opener.
9. Always wipe the bottle before presenting the guest for approval.
10. Present the bottle to the host showing the label.

II. In your notebook, answer the following wine label.

3.

1. 2001

4
.

2. 5
.

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III. Identify the following types of glassware. Write your answer on your
notebook.

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

www.seattlecoffeegear.com
https://setupmyhotel.com/train-my-
hotel-staff
www.tasteofhome.com/article/types-of-
coffee www.slideshare.net
https://www.pexels.com/photo/restaurant-bar-wine-red-wine-
87224/ TLE-TVL Series Food and Beverage Services (Rose Ann
Morano-Sulla)
Technical-Vocational-Livelihood Home Economics Food and Beverage
Services NCII textbook

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