Many servers do not sell wine because of the fear of opening the bottle in front of the guest. This step by step guide will help your team overcome the fear of opening a bottle of wine. 

1. Always present the bottle on the right of the person (the host) who ordered the wine. The bottle should be intact; i.e. no cork or capsule removed.
2. Present the bottle with the label facing the host and repeat the year, the winery, and the type of wine to verify that the bottle is the one the guest requested.  This is extremely important. Await approval from the host before opening the bottle.
3. Open the bottle using the correct procedure.
4. Pour approximately 1-2 oz of wine into the glass of the host.
5. Await approval, again facing the label to the host.
6. If the host approved, continue with the service.
7. If the host disapproves or considers the wine undrinkable, remove the glass and the bottle and bring the bottle to the manager’s attention, who probably will authorize another bottle be presented.
8. If the wine is red, ask the host if pouring is desired at this time to allow the wine to breathe.
9. Pour even amounts of wine into each person’s glass, moving clockwise around the table. Always pour ladies first then gentlemen. Pour the wine for the host last.  Remember there are 25 ounces in a bottle of wine.  You should know what a 4-ounce, 5-ounce and 6 ounce pour looks like in your outlets glassware.  Further, you should know what a 4-ounce, 5-ounce and 6 ounce pour feels like as you pour it.  Never pour more than 6 ounces in glass regardless of the volume of the glass.
10. Give the bottle a slight twist of the wrist, counter clockwise when finishing each pour to prevent dripping.  You should always have a serviette in your non-pouring hand to wipe the bottle of drips after each pour. 
11. Always pour the wine with the glass on the table and try to avoid contact between bottle and glass.
12. After all guests have been served, place the bottle to the right of the host with the label facing the host.
13. Keep an eye on the table and replenish glasses as needed.

Note: If a cold wine or sparking wine is being presented, place a napkin under the bottle to avoid dripping condensation. This will also prevent the bottle from slipping

Note: If the wine is served chilled, ask the host if a wine bucket is desired; if so place the bottle in the wine bucket next to the host. Place a clean towel over the neck of the bottle to use when serving seconds.