Answer to Question 1
When opening a bottle of champagne or sparkling wine, it is important to understand the
great pressure the bottle is under and take great care. Loosely cover the top of the bottle with a side towel or linen napkin as a safety precaution, as shown in Figure 6.5 . Then remove the foil and wire cap (usually with five complete twists plus one half-twist of the wire). If the bottle has been shaken, the cork might pop off and accidentally injure someone if the bottle is not covered. As a further precaution, the server should have a hand on top of the cork. When removing the cork, firmly hold the cork in one hand, with the bottle pointing away from the guest, and slowly twist the bottle as the cork is removed. The cork should be removed with quiet precision, retaining the pressure in the bottle that creates the bubbles. Contrary to popular belief it is not the best practice when opening Champagne or sparkling wine to create a loud POP. Always have one
champagne glass close at hand for quick pouring. Occasionally, when the cork is removed, the champagne may quickly overflow as the pressure is removed from the bottle. This is usually controlled after the first glass is poured.
Answer to Question 2
Discussions with POS sales representatives, discussions with peers at local restaurant association meetings, and review of the numerous electronic magazines and news letters focusing on restaurant management would be three possible actions.
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