Beverage Sales & Management Flashcards

The vintage on the wine list is sold out and a newer vintage has arrived. What should the sommelier do?

Answer: Tell the guest about the vintage change before opening, and update the list

Being open about vintage changes keeps the guest's trust and keeps the list accurate.

Why is the bottle presented to the host before it's opened?

Answer: To confirm it is exactly the producer, wine, and vintage ordered

Presenting the bottle confirms the order is correct before it's opened and charged.

How is a perpetual inventory system different from a periodic physical count?

Answer: It updates stock levels continuously as items are received and sold

Perpetual inventory tracks every receipt and sale in real time, and periodic counts are still used to check it.

What mainly makes by-the-glass wine go bad after the bottle is opened?

Answer: Oxygen exposure

Oxidation flattens fruit and aroma, which is why opened bottles are protected with inert gas or vacuum systems.

Which sale brings in more gross profit dollars: a $200 bottle at 40% cost or a $40 bottle at 25% cost?

Answer: The $200 bottle, at $120 profit versus $30

$200 - $80 = $120 profit, compared with $40 - $10 = $30 profit.

What is the main purpose of bin numbers on a wine list?

Answer: To speed up retrieval and avoid ordering mistakes, even when names are hard to pronounce

Bin numbers tie each listing to a cellar location and make ordering simple for guests and staff.

What is a typical US restaurant markup on wine bottles?

Answer: About 2 to 3 times wholesale cost

Most US restaurants price bottles at about 2 to 3 times wholesale, often with lower multiples at higher prices.