I stumbled upon this great pdf of "Wine Service in the Restaurant. Professional Guide for the Sommelier by G.F. Hasler, shared by @chaneuf
The author, Mr. Geoffrey Hasler, MS is a founder member of the Guild of Sommeliers (Not the Court of Master Sommeliers) and wrote this book to help further the education and training for the wine professional. He became a Master Sommelier in 1972. I bet it was used by many aspiring Master Sommeliers in the 70's and 80's.
I love the classic chapters like "Mis-en-place", "Cigars and cigarettes", "Knowing your guest".
The steps of service haven't changed much in 40 years, but in some cases, less relevant for today's restaurants.