The basic rules of wine service include the following points:

1. Serve all drinks from the right. 2. Present the chosen wine to the customer for him to see the label before the bottle is opened. 3. When opening a bottle withdraw the cork gently, so that the incoming air does not make noise. 4. If it is necessary to decant a wine, do it in front of the customer 5. Leave a bottle of red wine on the table to the right of the host 6. Leave white wine in ice bucket, on a stand, to the right of the host 7. After opening a bottle wipe the top rim with a clean napkin, especially if it had a lead capsule 8. Do not sniff the cork 9. Pour a little wine into the host’s glass and allow him to taste and approve it before serving the others in the party 10. Do not fill glasses more than half full 11. If two different wines have been ordered to follow one another, do not clear the glasses of the first wine until after the second one has been poured into clean glasses 12. If another bottle of the same wine is ordered on the spur of the moment, serve it into clean glasses 13. Carry clean glasses on a slaver; clear used glasses holding them by the stem 14. Serve any ladies present before the gentlemen 15. Lay glasses in order if usage 16. Do not warm brandy balloons in the flame of the spirit lamp 17. It is incorrect to sniff the wine unless it is suspected odd being 18. Keep wine baskets and buckets in good cleans order 19. Keep wine lists clean and up to date 20. Do not store wines too long under refrigeration 21. Store spirits and liqueur’s upright; store wines and aperitifs horizontally 22. Ensure correct turnover of stock 23. It is order to show the cork to the customer, fixing it to the neck of the bottle or to one side as this helps to authenticate the wine 24. With experience it is possible to pour wine holding the bottle by the punt only, even if it is a magnum