Explain to me, step by step, the proper way to serve wine.

Pop the cork. Chug. Okay - of course not. If you have been trained in the science of opening and serving wine, you will find this question simple to answer. There indeed is an art to proper wine service.

Every restaurant will have their way of training; however, here are the basics:

1. Ensure the bottle matches the description on the wine list.
2. Show the bottle to the customer to confirm their choice.
3. Cut the foil under the lip, all the way around. Gently twist off the foil.
4. Place the corkscrew into the middle of the cork, straight down, avoiding an angle.
5. Pull the cork out straight, so you do not break the cork.
6. Check for quality by smelling the cork.
7. Pour a small taster for the client.
8. Pour clockwise around the table.

You should know to avoid overpouring, twist the bottle to prevent drips when you pour, and more small tricks to impeccable wine service. In easy to understand steps, show the interviewer that you are capable when it comes to proper wine service.