In restaurateurs technical jargon, service is used to designate all phases that make a clients stay at the restaurant efficient, seamless and enjoyable. Service, therefore, not just contains presenting guests with beverages and food, but includes a whole group of tasks that must definitely be performed before they arrive and once they have gone the restaurant. Every detail of water service must be finished with great attention and care. During the purchasing phase, the restaurateur shouldn’t buy reverse osmosis water filtration simply by indicating the amount of cases of still and sparkling bottles. He should also consider, determine and foresee how many bottles per type and per brand are essential after having carefully assessed the menu and looked at the proper food-wine-water matching. A few hours before opening the restaurant, and whatever the case before each service, it’s important to ensure a satisfactory number of bottles of still and sparkling water are perfectly intact and clean, discarding those whose labels are damaged or missing, and using a damp cloth to carefully clean those that are spotted, dusty or smudged. The bottles are then placed in appropriate refrigerated areas so they can reach the correct serving temperature. One of the preliminary service phases would be the mise en place, that is, the accurate setting of the table, which requires great attention and precision. Two different water glasses may be used, one for still and the other for sparkling water. These are placed in top of the central area of the setting, above the place card or above the napkin, somewhat separated from the wine glasses. Moving from to left, first we position the main one for still water after which the main one for sparkling water. Arranging the glasses in this way makes serving water an easier task. Both glasses, which were inspected for perfect cleanliness, must be up for grabs, turned upright, if the client arrives. Keep in mind that water glasses should remain at the clients disposal until they’ve left the table. One of these two glasses may be removed only in the event that a guest makes the clear, specific request to possess only one of the two forms of water for the whole duration of the meal. As soon as the clients have been seated at the table, it’s always best to offer them water, asking which brand and which kind they’d would rather quench their thirsts or whet their appetites while they’re selecting their food and wine. While pouring the water, precise instructions should be followed. The water must be presented in the original glass container and not decanted right into a carafe, as this would lead it to get rid of a number of its organoleptic properties. In addition, the clients should be aware of what product they’re consuming and in addition be permitted to browse the label. As holds true for a bottle of wine, when a bottle of reverse osmosis water filtration is taken to the table, is usually to be presented and its organoleptic properties are to be described briefly. The bottle should then be opened in the presence of the customer, with care being taken not to damage the neck label. The cap is usually to be added to a little dish so as to permit the bottle to be resealed at another time, if required. When pouring bottled water, the bottle is held by its lower section, making certain the label remains perfectly visible to the customer. The guests glass should be filled a single time, around 2/3 of the way up. Serving is done preferably on the clients right. Empty bottles are to be promptly replaced. When it is required to keep the bottle chilled, work with a chiller. One final recommendation: when a guest involves the restaurant for the very first time, usually do not delve too far to the possible matchings and characteristics of the water you are offering unless the customer specifically requests this. Generally, clients already are on the spot about which wine to pick. Guide the customer and direct him in picking a a reverse osmosis water filtration with discretion, making certain that he perceives the different organoleptic properties of the two products plus the pleasantness to be enjoyed through the various matchings.