Elements and Performance Criteria
- Store and handle wines
- Set bar or cocktail unit
- Bar glassware is selected and checked for cleanliness, chips and cracks in accordance with workplace procedures and standards
- Ice buckets are inspected and cleaned hygienically in accordance with workplace procedures and regulatory requirements
- Napkins are prepared in accordance with workplace procedures and standards
- Organise glassware
- Appropriate glassware is correctly placed on tables in accordance with workplace procedures and standards
- Appropriate styles of glassware are selected for use with particular wines
- Glassware is selected, checked for cleanliness, chips and cracks and placed on passengers' tables in accordance with workplace procedures and standards
- Where necessary, suitable glassware is selected to match a passenger's choice of wine and exchanged with that set on table
- Used and unused glassware is removed at the appropriate time in accordance with workplace procedures and standards
- Converse with passengers about wine
- Advise passengers on their wine choice
- Where applicable, wine list is discussed in terms of the wine areas of Australia and overseas using standard industry information including grape variety, notable producers and vintage
- Passengers are correctly and courteously advised on their wine choice in terms of traditional combinations, seasonal and special occasions and contemporary cuisine
- Feedback on composition of wine list is relayed to the passenger service supervisor/passenger service manager or appropriate department for product development in accordance with workplace procedures
- Wine irregularities are appropriately followed up with appropriate personnel
- The level of intoxication of passengers is monitored using appropriate methods in accordance with workplace procedures and regulatory requirements
- Legislative requirements concerning the serving of alcoholic beverages are followed when providing advice to passengers on wine choice
- Take orders
- Serve wine
- Wine is presented in accordance with a passenger's order and workplace procedures
- Wine is opened and checked for soundness in accordance with workplace procedures and regulatory requirements
- Correct workplace procedures are followed if wine is refused after tasting
- Wine is served and glasses refilled promptly and with minimal disruption in accordance with workplace procedures and regulatory requirements
- Correct glassware is used when serving fortified wines in accordance with workplace procedures and standards