Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify standard wine tasting and preparation requirements confirm supply of necessary products, equipment and materials, their status and condition as required liaise with other work areas cellar wines appropriately in readiness for tasting, according to wine style and workplace policy. This will include consideration of: ultraviolet (UV) light and sunlight temperature humidity position and cork condition vibration ease of access pest control stock rotation procedures prepare glasses for tasting. This should include: selecting appropriate glass for product cleaning appropriately (i.e. no detergent residues) rejecting chipped or damaged glasses polishing hygienically ensuring sufficient quantity for customer requirements positioning for easy access and use and to maintain cleanliness prepare support materials. These may include: tasting notes and evaluation sheets wine and spirit lists background or promotional documentation pens and paper napkins or towels corkscrews white table cloth and paper appropriate food and water to accompany tasting prepare spittoons or spit buckets. This may include: cleaning and sanitising filling with sawdust prepare chilling equipment. This may include: cleaning and sanitising checking adequacy of supplies of ice complete a standard sensory evaluation of products prior to tasting identify out-of-specification products and materials or non-compliance with workplace standards and industry codes of practice. take corrective action in response to out-of-specification products or materials or non-compliance report and/or record corrective action as required apply a high standard of personal presentation. This may include: personal hygiene appropriate and clean clothes or uniform handle wines appropriately to maintain optimum wine condition. This may include consideration of: age of wine deposits disintegrating cork tartrates identify a wine that requires decanting decant a wine discreetly, taking customer perceptions into account identify customer’s tasting preferences. This may include: questioning techniques active listening observation techniques referral to wine list demonstrating an open, friendly and interested attitude interpret product labels and select correct wine and spirits according to requirements and/or specifications open product for customer tastings. This may include: selecting correct product according to product list (e.g. vintage) removing top section of capsule cleanly and completely extracting cork cleanly and completely selecting appropriate opening mechanism dating the bottle opening sparkling wines serve the product for customer tasting. This may include: checking date of opening assessing soundness and quality decanting prior to serving correct pouring technique to avoid drips pouring correct tasting volume encourage and facilitate responsible tasting by customers. This may include: identifying customer tasting preferences as soon as possible and offering an appropriate selection of products to taste providing a spittoon providing water and/or soft drinks providing food pouring tasting samples according to workplace policy and procedures maximise the pleasure of the product tasting for the customer. This may include particular attention to: serving product in optimum condition selecting clean, polished glassware of appropriate style providing complementary drinks or food to cleanse the palate providing clean spittoons and napkins providing accurate and relevant information on the products tasted appropriate to customers’ needs allowing the customer time and privacy to taste encouraging the customer to ask questions and/or pass opinion on the product identification of product faults before presenting to the customer and removal of the product from tasting steering the order of tasting to allow products to be tasted in the most beneficial order displaying the product label to the customer resolve customer complaints effectively, promptly and courteously maintain open product between tastings. This may include: stock rotation removing air from bottle and resealing refrigeration labelling shut down equipment as required prepare equipment for cleaning record workplace information maintain work area to meet housekeeping standards manually clean and sanitise equipment according to enterprise procedures advise on products and services according to enterprise procedures sell products and services according to enterprise procedures use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce. |