1973 Wine Service in the Restaurant by G.F. Hasler, founding member of the Guild of Sommeliers.

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. 

Gueridon Service

Gueridon Service


Available on Amazon?