n astute waiter can often size up a customer's familiarity with wine by weighting the response to a calculated question. In the best of circumstances, a rapport will be struck that will lead to ready acceptance of the suggested wine or wines to be served. If the choice is difficult, patience may be required, but the solution must bear out the axiom that, in the end, the customer is always right.
With orders in hand, the sommelier should quickly check that all bottles to be served are at proper temperatures or will be by the time they are opened. If any bottles are still in the cellar, sparkling or white wines will need to be cooled slightly and mature reds will need to be gradually warmed a few degrees. Then the serving procedure begins.
First, the bottle should be brought to the table so that the person who ordered can confirm that the label shows the right wine and vintage. Then a serving table should be placed nearby and any cellar dust or mold on the bottle should be removed with a dry towel.
Place the bottle on the serving table with the label facing the guests. With a knife blade or foil cutter, remove the top of the capsule neatly so that it won't come in contact with the wine being poured. Wipe away any mold or residue that was left between the capsule and cork.
