Most wine service training online is made for fine dining restaurants. Casual and mid-tier restaurants are left guessing, often retrofitting “standards” that still aren’t totally correct. For those of us who grew up in high-end dining rooms, the fundamentals are second nature: discreet, thoughtful service that elevates the guest experience without putting the sommelier in the spotlight.

But modern wine service doesn’t belong only to white-tablecloth dining. It matters just as much, if not more, in everyday restaurants. Correct wine service isn’t about being fancy. It’s about being intentional. It’s about speed, accuracy, and consistency: - Is the wine reaching the table quickly? - Is it served at the right temperature? - Is the right glassware set? Can your staff find the bottle quickly, ring it into the POS, and verify it against the order? Are they pouring a taste and serving efficiently?

At the end of the day, the most efficient and profitable thing you can sell is wine by the bottle. That principle transcends fine dining and it applies to every restaurant. Modern beverage service speaks to the every-man: approachable, confident, and correct. Done right, it drives sales, builds guest trust, and makes wine an integral part of hospitality, no matter the price point.