Wine Drinking 101? LOL...why don't the schools take time to teach some fine skills to these new graduates? Wish they knew how to talk to people, especially those that report to them. Not too many of them know people skills...
Three essential tips from a seasoned fine-dining server:
1. The first bottle is for quenching thirst and opening the palate, the second bottle is for savouring. Pick the first bottle quickly, choosing a lighter body. Pick the second bottle with patience.
2. Never pick the cheapest (highest markup), and rarely pick the most expensive (not much difference from less expensive wines)
3. Don't stress, nobody is going to judge you on your wine selection, so long as it's not terrible.
@Chewyjosh I am a bartender/server in a 5 star resort, and totally agree. I have full control over bar, and know all the insides and outs on prices and marketing. The most expensive bottles, are not even on the menu for you to order them, they are there to make the middle bottles seam a lot better in price. All of which have at least a 400% mark up! If you really want to impress, check to see if the establishment has a corking fee, in which you can bring your own bottle
Wine Drinking 101? LOL...why don't the schools take time to teach some fine skills to these new graduates? Wish they knew how to talk to people, especially those that report to them. Not too many of them know people skills...
MrBluecat2005 1 year ago 2
Too much put into this. If an associate thinks less of you for your wine tastes, there's already a problem.
SwobyJ 1 year ago 3
Three essential tips from a seasoned fine-dining server:
1. The first bottle is for quenching thirst and opening the palate, the second bottle is for savouring. Pick the first bottle quickly, choosing a lighter body. Pick the second bottle with patience.
2. Never pick the cheapest (highest markup), and rarely pick the most expensive (not much difference from less expensive wines)
3. Don't stress, nobody is going to judge you on your wine selection, so long as it's not terrible.
Chewyjosh 1 year ago
@Chewyjosh I am a bartender/server in a 5 star resort, and totally agree. I have full control over bar, and know all the insides and outs on prices and marketing. The most expensive bottles, are not even on the menu for you to order them, they are there to make the middle bottles seam a lot better in price. All of which have at least a 400% mark up! If you really want to impress, check to see if the establishment has a corking fee, in which you can bring your own bottle
K9nighter 4 months ago
If one is a budding executive you would be nominated at a private club...trust those who nominate you and/or the wait staff. Got it?
JVOCQC 1 year ago