what are the proper table serving techniques?

Answer 1

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 what they ordered.

2) Cut off 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

This is a very broad question. There is enough information to put in books...and it has been. Were you looking for any particular aspect of serving?

Answer 3

Hit the ball as powerful and fast as you can over the net!