What is the absolute formula for opening a bottle of wine at a table in front of guests?

Question

A friend has asked me every detail of the "how to" open a bottle of wine and serve to customers properly. I think I am right, but I may be missing something. can anyone give me their
"proper steps" as you were taught?

Answer 1

First you mention guests then you say customers, so I assume you are talking about a restuarant environment.

It all depends on the restaurant. The more formal and expensive, the more ritual there is.

The basics are

1) Present the bottle before opening so the customer can be assured it is whatthey ordered.

2) Cut of the top of the capsule

3) Wipe the top with a clean cloth

4) Remove the cork

(4.5 present cork to customer -- this is total nonsense, but many customers seem to expect it. At most you can ascertain the vintage/name printed on the cork matches the label. You cannot determine the state of the wine from the cork)

5) Pour a small portion into the customers glass. Not too small, but not a full glass)

6) When the customer approves the wine, pour all the guests and the host last.

7) depending on wine, place on table, serving table or if white in a ice bucket

If it is an old wine it should not be swung about, disturbing sediment. Indeed, step 5 should be to decant the wine first

Answer 2

Grope the bottle between both hands in a twisting upward motion while simultaneously tonguing the cork.

-In all seriousness: anyone who is paying that much attention is uppity wino. Take the cork and tell them to stick it into their piehole. Wine conniseurs make my wanna hurl. I'm sure you're doing just fine.