Classic (French) Organization of a Kitchen (Kitchen Brigade) 12.1 O.H. 12.1

Contemporary Version of Classic Kitchen Organization 12.2 O.H. 12.2

Classic (French) Organization for Dining Room Service 12.3 O.H. 12.3

Contemporary Version of Dining Room Service Organization 12.4 O.H. 12.4

Tasks of a Sommelier Develop (or assist in development of) the wine list Purchase (or assist in the purchase of) wines Manage the proper storage and issuing of wines Present the wine list to guests and suggest appropriate wines Take the wine order and determine when it should be served Obtain proper wine glasses and place them on the guest’s dining table. 12.5 O.H. 12.5

More Sommelier Tasks Bring wine to table and present it to guests Open and serve wines according to specified procedures Replace wine if it is rejected Obtain and serve wines ordered by the carafe and/or glass Remove empty wine bottles and glasses Total and present wine bill to guests (or server) for payment 12.6 O.H. 12.6

Upscale Restaurants Are Unique Independent ownership Single (or few) unit organization Need to consistently produce/serve meals at very high levels of quality Limited volume High check average Emphasis on wines Consumer education Required reservations More extensive guest service requirements 12.7 O.H. 12.7