The first contact with the customer is at the moment of the presentation of the wine list, which should be done either together with the menu or after a pause when the diners have had a chance to consider the dishes. The sommelier should be ready with suggestions on the best choice of wine or wines to accompany the dishes chosen, if the customer seeks advice.
Having taken the order, the sommelier should quickly check that all the bottles to be served are at proper temperatures or will be by the time they are opened.
If any bottles are still in the cellar, sparkling or white wines will need to be cooled slightly and mature reds will need to be gradually warmed a few degrees. The first bottle to be served should be brought to the table so that the customer can check the wine and vintage from the label and confirm the order.
A serving table should be then placed nearby and the bottle opened and tasted observing the following procedure:
Step 1: place the bottle on the serving table with the label facing the guests. With the blade of the corkscrew or foil cutter remove the top of the capsule neatly so that it will not come into contact with the wine being poured. Wipe away any mould or residue that was left between the capsule and cork.
Step 2: insert the corkscrew, making sure that it does not go through the bottom of the cork. Remove the cork gently (it should come out silently) being careful that it does not break or crumble. Use the moist lower end of the cork to clean away any residue around the top of the bottle.