Serving, Storage & Etiquette
Drinking Etiquette: Toasts, Ordering Wine and Being a Good Host
Good drinks etiquette isn't about snobbery — it's about making everyone at the table feel comfortable. Here is how to raise a glass, order wine with confidence and host a gathering people will remember for the right reasons.
How to give a great toast
- Stand up (or raise your glass) and wait for attention — don't tap glasses with cutlery, which can crack them.
- Introduce yourself briefly if not everyone knows you.
- Keep it short: 30 seconds to 2 minutes. One story, one sincere wish.
- Speak to the person or occasion, not about yourself.
- End with a clear call: "Please raise your glasses to…"
- Look people in the eye when you clink glasses — in many countries this is considered essential.
You can toast with anything.
Toasting with water, juice or an alcohol-free drink is completely acceptable. The gesture is about the sentiment, not the alcohol. Never pressure anyone to drink for a toast.
Toasts around the world
| Country | Toast | Custom |
|---|---|---|
| English-speaking countries | "Cheers!" | Clink and make eye contact |
| France | "Santé !" | Eye contact is essential; don't cross arms when clinking |
| Germany | "Prost!" | Eye contact — superstition says otherwise seven years of bad luck |
| Spain | "¡Salud!" | Often followed by "…y amor, y pesetas" |
| Italy | "Salute!" / "Cin cin!" | Don't toast with water in some traditions |
| Georgia | "Gaumarjos!" | A tamada (toastmaster) leads a long series of elaborate toasts at a feast |
| Russia / Ukraine | "Za zdorovye!" / "Budmo!" | Toasts are often long speeches; eat after each drink |
| Japan | "Kanpai!" | Pour for others, never yourself; hold your glass up when someone pours |
| China | "Gānbēi!" | Literally "dry the cup" — you may sip instead; clink lower than an elder's glass as respect |
| Korea | "Geonbae!" | Turn slightly away from elders when drinking; pour with both hands |
| Sweden / Scandinavia | "Skål!" | Eye contact before and after the sip |
| Israel | "L'chaim!" | "To life!" |
How to order wine in a restaurant
- Decide on a budget and point to a price on the list when you ask for help — sommeliers understand this discreet signal.
- Ask the sommelier or server. Tell them what you are eating, which styles you like ("something fruity and not too heavy") and your budget. That's their job and they enjoy it.
- By the glass or by the bottle? A bottle (five glasses) often gives better value for three or more people.
- Wine markups are often 2–3× retail. The second-cheapest bottle is not always the worst value; lesser-known regions often are the best value.
The wine presentation ritual, explained
- The label: the server shows the bottle so you can check it is the wine and vintage you ordered.
- The cork: you may be offered the cork — just glance to see it is intact. No need to sniff it.
- The taste: a small pour lets you check the wine is not faulty — not whether you like it. Look for musty, wet-cardboard smells (cork taint) or a vinegary, flat smell (oxidation).
- If it's fine, simply say "That's good, thank you." If it seems faulty, politely say so — a good restaurant will replace it.
Bar and restaurant etiquette
- Be patient, make eye contact and have your order ready — don't wave money or snap fingers.
- Know how to order spirits: "neat" (no ice), "on the rocks" (with ice), "up" (chilled and strained, no ice).
- Tip according to local custom — in the USA, typically $1–2 per drink or 15–20% of the tab; in many European countries rounding up is enough.
- Bars have a legal duty not to serve visibly intoxicated guests. Respect the bartender's decision.
Being a great host
- Offer a welcome drink — alcoholic and non-alcoholic — as guests arrive.
- Serve food from the start, not just late in the evening.
- Make water freely available and visible.
- Measure drinks rather than free-pouring; don't top up glasses that aren't empty — guests lose track of how much they have had.
- Never pressure anyone to drink or to explain why they aren't drinking.
- Stop serving alcohol well before the end and offer coffee, tea and dessert.
- Make sure everyone has a safe way home. In many places hosts can be held legally responsible for serving visibly intoxicated guests who then cause harm ("social host liability").
Being a great guest
- Bring a bottle if appropriate, but don't expect the host to open it that evening — it is a gift.
- Pace yourself and alternate with water.
- Accept "no" gracefully when someone declines a drink.
- Arrange your ride home before you start drinking.
Frequently asked questions
Is it rude to toast with water?
No. In most modern settings it is perfectly acceptable to toast with water or any non-alcoholic drink. A few traditional customs consider it unlucky, but a considerate host will never mind.
What should I do when the waiter pours a taste of wine?
Look, swirl, smell and taste briefly to check the wine isn't faulty (for example corked). If it smells fine, nod or say thank you. You are not being asked whether you like the wine.
What do you say when you toast in Georgia?
Georgians say "Gaumarjos!" (Victory!). Traditional Georgian feasts are led by a toastmaster, the tamada, who proposes a series of toasts throughout the meal.
