Practice Test Geeks(CRM) Certified Restaurant Manager Practice Test
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Wine & Beverage Service Flashcards

7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Wine & Beverage Service flashcards as text

  1. A server is pouring still water and sparkling water tableside. Which pouring technique is correct for sparkling water?

    Answer: Tilt the glass and pour slowly down the side to preserve carbonation

    Tilting the glass and pouring slowly down the side minimizes agitation and preserves the carbonation of sparkling water.

  2. Which of the following best describes the difference between a 'dry' and 'sweet' wine?

    Answer: Dry wines have little to no residual sugar, while sweet wines retain more residual sugar after fermentation

    Residual sugar remaining after fermentation determines whether a wine is classified as dry, off-dry, or sweet.

  3. A guest asks for a non-alcoholic option that pairs well with grilled salmon. What would be an appropriate suggestion?

    Answer: Sparkling water with citrus, or a non-alcoholic white wine alternative

    Sparkling water with citrus or a non-alcoholic white wine mimics the acidity and crispness that traditionally pairs with fish.

  4. A table of four is celebrating an anniversary. The host has pre-arranged a Champagne toast. When should the Champagne be opened and poured?

    Answer: Just before the designated moment of the toast, so it arrives effervescent and fresh

    Champagne should be opened and poured moments before the toast to ensure it arrives with full effervescence.

  5. A manager notices that wine bottles stored on their sides are developing sediment at the bottom of the cork end. What does this indicate?

    Answer: The wine is maturing normally and sediment is a natural byproduct of aging

    Sediment in aged red wines is a natural byproduct of tannins and pigments binding together over time and does not indicate spoilage.

  6. When taking a beverage order from a table of six, what is the standard sequence for the server to follow?

    Answer: Ladies first, then gentlemen, and the host last

    Traditional fine dining protocol is to take orders from ladies first, then gentlemen, with the host last so they can finalize selections.

  7. A restaurant is implementing a new beer program featuring craft IPAs, stouts, and sours. Which glass type is most appropriate for serving a double stout?

    Answer: Snifter or tulip glass

    A snifter or tulip glass concentrates the complex aromas of a rich stout and allows for proper head retention.