Wine is the logical beverage of choice to be paired with steak. Its high acidity complements a steak’s rich flavors, refreshing the palate with each sip. And its high price makes it a great way for servers to build that check average.

While wine “rules” state that red wine, not white, should be served with steak, the customer is, of course, always right. Wine types (or “varietals”) that pair especially well with steak include the red wines Cabernet Sauvignon, Merlot, Syrah and Red Zinfandel.

Wine recommendations should be made early in the ordering process, once the server has established what foods will make up the guest’s meal. Servers should check with the bartender or manager to see what brands you carry and which ones pair best with each steak dish on your menu.

If more than one person at the table will be having wine, servers should suggest the purchase of a bottle over individual glasses. It is a better deal for guests in the long run and helps to increase the check average.

When pouring a red wine, servers should fill the glass just halfway. When pouring a white wine, servers should fill the glass three-fourths full. They should be sure to check on the drink levels and refill as needed, or offer to bring a second bottle if appropriate.