It’s easy to forget given the slap-dash service style that’s become acceptable in many dining rooms, but there is a correct way to pour wine.

Sometime between the turn of the 20th century, when the Swiss decided hospitality and guest service were disciplines worthy of higher education, and the turn of the 21st century, when waiters too cool to care and mismatched glassware became trendy at foodie joints, restaurant staff were taught the secrets of the pour.