Wine menu (the Wine List) will be detailed and year, chateau Wine regions, grade, price, etc., some will also the characteristics of the Wine, food tie-in proposal is listed on the Wine List, such as the current most restaurants to provide Wine to let guests choose the Wine List, and the Wine List is only sent to the host or host specified by the others.

The sommelier will place the wine bottle on the mouthpiece cloth, hold the bottom of the bottle in his left hand, the bottleneck in his right hand, and turn the label up so that the guest can read the label clearly

The sommelier will place the wine bottle on the mouthpiece cloth, hold the bottom of the bottle in his left hand, the bottleneck in his right hand, and turn the label up so that the guest can read the label clearly.

White wine is opened in an ice bucket, and red wine is served on the guest's table or on the dining room cart. With a bottle opener on insert a cork center position, and to provide direction to thumb, bottle opener from the center to rotate slowly, as far as possible make the cork bottle opener, but also to avoid penetrating. When pulling out cork, should maintain the direction that faces upward to pull out, do not go up or other direction pull out, in order to avoid cork fracture. After the cork is removed, the bottle mouth should be carefully wiped with a clean cloth to avoid wood chips falling into the bottle.