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

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

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

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

5. 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

6. 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

7. 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