Lemonade server

The bottle opener is a pocket-sized corkscrew. Four functions in one accessory: uncorking a wine bottle, opening a beer or soda bottle, and cutting the foil around the neck. It folds up to fit in an apron pocket. The ideal tool for service. Every waiter, bartender, or sommelier slips a professional bottle opener into their pocket before starting work.

But this word also refers to a profession. A lemonadier was a waiter responsible for serving drinks in Parisian brasseries and cafés. Before designating a utensil, it designated a person. The two meanings are linked: these waiters used this tool every day, and it eventually came to be named after them.

At Limonadier, we've selected models suited to every use. Whether you're a catering professional or an amateur, you'll find the one that meets your needs and budget here.

The job of a lemonade seller: a server specializing in drinks

This profession dates back to the 19th century. In Paris, cafés and brasseries employed waiters to serve drinks in the dining room, on the terrace, and at the bar. Their name comes from lemonade, a drink made with sweetened lemon water that was all the rage at the time.

The waiter didn't just place glasses of whisky on the tables. He greeted customers, took orders, handled payments, and ensured the bar was restocked. Some waitresses have become legendary. Madame Girard ran a café pavilion in Place Bellecour in Lyon. Charlotte Reynier Bourette managed the Café L'Allemand in Paris while also writing poetry.

Today, the profession still exists under other names: café employee, bartender, brasserie waiter. The skills remain the same: knowledge of beverages, mastery of service, the ability to handle payments, and maintaining a clean dining area during peak hours.

Lemonade maker, sommelier, bartender: three different professions

These three professions work in the restaurant industry, but their roles do not overlap.

A waiter (or barmaid) works in cafes, brasseries, and bars. They serve all kinds of drinks: coffee, beer, wine by the glass, non-alcoholic cocktails, and sodas. They also handle light meals. Their work environment ranges from the terrace to the bar and includes the dining area.

A bartender works in bars, hotels, or nightclubs. They prepare cocktails, manage the bar, and are skilled in mixology. Their expertise lies in the technical aspects of creating drinks.

The sommelier works in fine dining restaurants. They manage the wine list, advise customers on food and wine pairings, and have advanced training in oenology. Their level of expertise surpasses that of the other two professions.

I spent five years working in a wine cellar and earned my certification at the University of Wine in Suze-la-Rousse. In practice, the line between these professions is often blurred. In a small restaurant, the waiter acts as both a barista and a wine pairing advisor. A good professional knows their wines and can uncork bottles properly.

From craft to tool: why a corkscrew is called a "lemonadier"

In 1882, the German Carl F.A. Wienke patented a pocket corkscrew equipped with a lever. He called it "The Waiter's Friend." The tool was compact, lightweight, and fit in an apron pocket. Waiters adopted it immediately.

Ten years later, in 1892, the American William Painter invented the metal stopper for beer and lemonade bottles. A bottle opener was added to Wienke's corkscrew. The result: an accessory capable of opening both wine (with the screw) and lemonade (with the bottle opener).

The waiters in Parisian cafés used this tool all day long to open lemonades. Out of habit, customers and owners began calling it "the lemonade maker." The nickname stuck.

In English-speaking countries, they are called "Waiter's Friend," "Wine Key," or "Butler's Friend." In France, it is the name of the profession that has become established. A direct legacy of these 19th-century waiters.

The five elements of a lemonade maker

This tool combines five pieces in a foldable and compact format.

The foil cutter. Made of stainless steel, often serrated, it cuts the aluminum foil covering the neck of the bottle. A professional always cuts below the foil ring, never above, to prevent the contents from touching the metal when serving.

The corkscrew. Also called a drill bit, it is driven into the cork by rotation. Good models feature a "pig's tail" type of corkscrew: hollow in the center, thin, with at least five tightly wound turns. This design penetrates more easily and damages the cork less than a solid version. For synthetic corks, some models offer a Teflon coating that reduces friction.

The lever. It rests against the rim of the bottle neck to facilitate opening. Professional models have a double-action mechanism (two notches). The operation is performed in two steps, with minimal effort.

The bottle opener. Located at the end of the handle, lying flat, it opens beers, sodas, and lemonades sealed with a metal cork. This is the part that distinguishes the bottle opener from the sommelier's corkscrew.

The handle. It provides the grip. Depending on the model: ABS plastic (lightweight, strong), metal (durable, easy to clean), wood (comfortable, elegant). Handles made of fine woods such as olive, walnut, or ebony are found on high-end knives and Laguiole knives.

How to choose

The choice depends on your usage and how often you open the drain.

For everyday use in a restaurant , choose a professional double-action knife with a spiral cutter. The grip must be secure, the handle shouldn't slip when you squeeze, and the knife should withstand repeated washing. Materials matter: stainless steel and reinforced ABS are suitable for the demands of service in the dining room or at the counter. Expect to pay between €10 and €25 for a good quality model.

For the casual drinker , the choice is vast. A classic model with a wooden or metal handle will do the trick for your everyday bottles. If you entertain often, a more sophisticated design adds a touch of elegance. Prices range from a few euros to over 50 euros for a Laguiole knife in a gift box.

For a gift , a gift set remains a safe bet. Useful and compact, it appeals to both amateurs and professionals. Some sets also include a pouring spout, an airtight lid, or an aerator.

Three criteria to check: the drill bit must be a spiral (hollow, rolled, minimum 5 turns) and not solid. The lever must be sturdy, preferably with double triggers. And the handle must be ergonomic, as you will be applying force to it.

Corkscrew or sommelier's corkscrew: what's the difference?

Confusion is common. These two tools look similar but are not aimed at the same audience.

The bottle opener features a wide, integrated bottle opener. The handle is available in ABS plastic or metal. A versatile tool designed for all your needs: wine, beer, soda – it handles it all. Affordable price. Essential for cafes and bars.

The sommelier's corkscrew has a wooden handle, often made of fine materials. It doesn't have a bottle opener, or if it does, it's very discreet. The finish is more refined, the design more sophisticated. It's the tool of choice for fine restaurants, wine merchants, and professionals who want to open bottles with elegance.

The opening mechanism remains the same. Extraction is done in the same way. The real difference lies in the materials and positioning. It should not be confused with an air-operated corkscrew , which works by injecting air.

How to open a bottle: the four steps

The opening is done in a specific order.

Cut the aluminum. Unfold the blade. Place it under the neck ring, that is, under the bulge, not above it. Rotate it completely to cut the foil seal. Fifteen seconds, no more.

Insert the auger. Place the tip in the center of the cork. Turn clockwise while maintaining vertical pressure. Drive it in about 80% of the way. If you drive it all the way through, pieces of cork may fall into the contents.

First notch. Place the first support on the rim of the neck. Tilt the handle upwards. The cork begins to come out. On a double-action model, this first pull extracts about half.

Complete removal. Reposition the second notch. Pull upwards again. Unscrew by turning in the opposite direction.

Field tip: before opening an old vintage, check the condition of the cork through the neck of the bottle. After fifteen years, it becomes fragile. If it seems crumbly, slow down and reduce the pressure. It's better to go slowly than to find crumbs in your glass.

The different types

Not all models are created equal. Here are the main ones on the market.

The classic. Sturdy, affordable, no-nonsense. ABS or steel handle, standard auger. The one you find in most waiters' pockets. Between 5 and 15 euros. For everyday use without a second thought.

The professional double-action corkscrew. The choice of experienced sommeliers and servers. The double support makes opening easier and reduces the risk of breaking the cork. Higher quality screw: hardened steel or Teflon. Between €15 and €35.

The Laguiole. The high-end corkscrew, crafted from wood , juniper, horn, or bone. It combines artisanal craftsmanship with the expertise of Thiers cutlery. As much a beautiful object as a functional accessory. Price: between 30 and 250 euros depending on the finish.

Design. For those who want something out of the ordinary. Original shapes, unusual colors, combinations of wood and metal or leather and stainless steel. Less focused on performance, it emphasizes aesthetics. A good choice for a gift or for equipping a home bar. For those who prioritize aesthetics, you can check out our collection of double-bladed corkscrews .

The benchmark brands

A few manufacturers dominate the service accessories market. Knowing them helps you navigate the different brands and product lines.

Pulltap's is the most widely used brand in the global restaurant industry. Their double-action model has become a standard. Simple, reliable, and around 8 euros, it can be found in the pockets of sommeliers and servers, from neighborhood brasseries to Michelin-starred restaurants. It works equally well on corks and synthetic stoppers.

Laguiole represents the high-end market. Note: this name is not a protected designation of origin. Manufacturers in Thiers (Forge de Laguiole, Coutellerie Honoré Durand) produce genuine handcrafted knives. Others sell mass-produced models under the same name. Check the origin before buying.

Peugeot (the wine accessories division, not the cars) offers models with a patented handle system. High-quality finish, mixed wood and stainless steel materials. Between 25 and 60 euros.

Coutale , a French manufacturer based in Thiers, produces high-end professional tools. Their Innovation model is appreciated for its spring system and Teflon-coated auger. Priced between 30 and 45 euros.

Le Creuset also sells corkscrews, with the same premium positioning as their cookware range. Colorful design, solid materials. More geared towards amateurs and gifts than professionals.

Other brands like Victorinox (the manufacturer of the Swiss Army knife), Château Laguiole or Screwpull also deserve a look depending on your budget and use.

Interview

A stainless steel model requires little maintenance. Rinse it with water after each use to remove any cork residue. Dry it thoroughly. For wooden handles, avoid the dishwasher: hot water and detergents will damage the wood over time.

Check the auger regularly. If the spirals become dull or twisted, opening becomes difficult and you risk crumbling the cork. On professional models, it is easily replaceable.

The blade loses its sharpness over time. A pass on a fine whetstone is all it takes.

Why we chose these models

At Limonadier, each product we sell has undergone three tests: quality of the auger, sturdiness of the mechanism, and value for money. We've eliminated those whose lever bends under pressure or whose handle cracks after a few weeks.

Our selection covers all needs. From classic coffee service to professional options for discerning servers. Gift sets for enthusiasts and gift items are also available. Free delivery on all orders.