FrontSUMMIT Dining Room Professional (FDRP) Practice Exam

This sequence centers on proper wine service etiquette: present the bottle to the host with the label visible, offer to decant if appropriate, and pour a small sample for the host to taste and approve before serving the rest. Showing the label lets the host confirm the exact wine and vintage, preventing mistakes. Decanting is offered when it will improve the wine’s aroma and flavor, especially with older wines or sediment. A quick sample for the host to approve ensures quality and that the correct bottle is being served. After approval, pour to the remaining guests starting with the guest of honor, moving clockwise, and avoid pouring over guests to maintain elegance SAMPLEand avoid spills. This flow combines verification, preparation, and etiquette into a single, smooth service.