~table manners & wine
seminar~ In a place of business, an impression for a partner should
change in what we do not know with what know table manners.
A seminar is planned for skill up of the employees.
A lecturer : A famous Hotel sommelier
lecture of the table manners which is usable by a business scene
An order: In the case of business, you had better convey priority or an order entirely first.
Seats: Should know which seat is the best seat for a guest.
Payment: Leave a shop once before payment to see a guest off and come back to pay the bill.
Table napkin: Take a table napkin after everybody sits down and fold it half.
How to take a sit: Right or left side may sit down. Take a sit 10cm far from the table.
Rules: There are minimum rules to be able to spend time comfortably each other.
knowledge of wine
A viewpoint of a label
Because Pinot Noir is basic, a grape does not write a kind
of a grape in the case of Bourgogne
An ingredient of bitterness //Tannin
Bourgogne does not cost a decanter.
Bordeaux costs a decanter.
There is shine and had better be clear.
We own it in an eye-level and are substantial after it
was flowed into a glass if a part of an edge is thick.
We watch the speed of falling liquid (a reed) after we
knock it down in the other side diagonally, and waking you up.
There being sugar of a grape well slowly.
We enjoy a fragrance.
At first we smell it quietly without waving it.
We taste a fresh fragrance of an original grape.
We are stirred up next and feel a difference.
We enjoy it in a mouth a little without we take it in a
mouth, and swallowing it immediately.
When a nose produces breath, another fragrance spreads.