Stocking Wine

What is this task?

Stocking wine for service before and during event

Why does this task matter?

Interruption during service

When does this happen?

Before event day

Event day

During event

End of night

Post-Event

Who is responsible?

Bar Team

Bar Back

Bar Lead

Bar Manager

What do you need to do the task?

Wine

Step-By-Step

For white wine:

1. Make a list of which wines need to be stocked and how many of each (each row holds 7 bottles)

2. The fridge should have: Sparkling, Rose, Chardonnay, Moscato, and Sauvignon Blanc

2. Walk into the storage room and grab the wine, place in box if needed

3. Walk back to the bar and open the wine fridge and place wine in their respective rows

4. Close door

For red wine:

1. Make a list of which wines need to be stocked and how many of each type

2. The wall rack to the right of the bar windows holds 27 bottles, 9 of each type (Pinot Noir, Cabernet, and Merlot)

3. Walk into the storage room and grab the wine from the storage shelf, place in box if needed

4. Walk back to the bar and place bottles on wall rack, labels facing out for easy identification

What does “done right” look like?

Wine is fully stocked and all labels are facing forward.

Common problems or mistakes?

Red wine is never refrigerated

Ensure house wines (Andre for sparkling, Collection for rose, canyon road for all other) are all that are stocked, unless event calls for an alternative selection

Ensure wines in cooler are cold by time of service, if stocking close to service, rotate the cold bottles forward, and the place the new stock behind to allow time to chill

Related tasks?

Stocking Beer

Anything else someone should know about this task?

Red wine should not be refrigerated

Sparkling wine is best served/opened cold