Where should bottles, decanters, and corks be placed during service?

During wine service, it is important to maintain both professionalism and hygiene. Placing bottles, decanters, and corks on an underliner on the guest's table is a standard practice that enhances the dining experience. This practice allows for easy access for both the sommelier and the guests, presenting the wine in a manner that is both visually appealing and convenient.

An underliner serves as a protective surface that prevents spills or drips from reaching the tablecloth, thus maintaining the cleanliness and presentation of the dining environment. Additionally, having the wine and decanter on the table allows guests to see and interact with the wine more directly, which can enhance their overall enjoyment and engagement with the service.

Other options may not provide the same level of accessibility or cleanliness. For example, placing items on the floor could lead to unsanitary conditions and make it difficult for guests to access them. Using a designated service area or side table may not allow for the same engagement level with the guests, as it physically separates the wine from the dining experience. Therefore, serving from an underliner on the guest's table strikes an ideal balance between service, convenience, and presentation.