Preparing glassware for service

Overview

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Audience

All operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. Modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. 

Objectives

• Identify different glassware
• State where glass is placed on tables
• Identify presentation and health and safety standards