The Court’s book defines mise en place as the selection and preparation required before wine service begins. It covers glassware, wine lists and equipment.
The book says it demands relentless attention to detail, such as checking glasses against the light for smears. Here is what the Court’s Service Standards ask for, with a few details from the book.
01The list and the cellar
Start with what the guest reads. The Service Standards say wine lists must be clean, correct, up to date and easy to read. The book adds a practical step: if some wines on the main list are unavailable, prepare a list of them for each sommelier, and do the same for wines with low stocks. If wines are unavailable for long periods, a new list should be prepared.
Behind the list, the wines should be stored neatly and organised correctly. For long-term storage the standards give a constant 10 to 13°C, with bottles lying down, label up. Moisture keeps the corks intact, and the label position makes stocktaking easier and shows where the sediment lies. Wines should also be kept away from unpleasant smells, which could penetrate the corks.
02Glassware
Glassware must be clean and free from odour. The book adds that every glass must be checked for faults such as chips and cracks.
The standards describe the method. Steam each glass over hot water, then polish it, bowl first, stem and foot last. Use a clean, lint-free microfibre, linen or cotton cloth. Nylon and other man-made fibres repel water, so they will not do the job. The book asks for equal attention to the bowl and the base, and to the lips of water jugs, carafes and decanters. Glasses are carried by the stem or on trays, never by the rim.
