In the lesson of table setting, the instructor Mr. Federico explained how to set the table in the restaurant, how to serve wine and spirits (whiskey / brandy / scotch, grappa etc.), how to serve wine and brandy.
In table setting, the instructor showed how to set up the table with explaining the difference of a classic style such as at the ceremony and a style of contemporary restaurant.
The instructor introduced the latest situation and regional characteristics of wine and spirits, how to distinguish qualities and wine types.
It’s impossible to become a sommelier in short period, but the instructor gave some tips of check wines with 5 senses. Students had a try to check differences with smelling the aroma of wines! Look faces of students, it’s very serious! Mr. Federico demonstrated how to serve wine and brandy with explaining the importance of the spirit of hospitality and he advised to students to go to the latest restaurants and bars circumstances, because it’s very important to have some chances to feel of their “hospitality”.
The lecture on this day was held in the court of restaurant and it was a fresh and relaxing mood.