Controls in a restaurant are very crucial when either being successful or not. Systems are put in to avoid conflict, theft, and to ensure consistancy. This article talks about when the guest orders a wine by the glass, the server does not bring the bottle over and serve the guest a taste before purchasing, this is only ussally done when buying a whole bottle or maybe a half bottle. The wine by the glass needs to be more constistant and servers and barteneders need to beable to pour the same amount everytime to keep costs balanced. no matter how good a server is they will not beable to pour the same amount each and every time so they use reference glasses or pour systems behind the bar to be consistant. Restaranteers need to be aware of this and beable to maximize their bottle of wine matched with the revenue they bring in from each bottle. Managers need to beable to check the systems to make sure they are working and in place correctly and this all makes it a measureable system of pouring that each server and bartender can accomplish. So free tastings are out while restaraunts try to maximize their value of each bottle and give the guest a consistant expeirence each time they come in
Subscribe to:
Post Comments (Atom)
I believe that this practice is definitely on ethat is decreasing as time moves on. Not only is it convenient for the restaurant to not pour at the table, but it is also convenient for guests. Even with fine dining, I feel that there are many guests that are unfamiliar with the practice of presenting wine at the table. Because of this, some unfamiliar guests may feel embarrassed or inconvenienced from the practice. The industry is changing, and this is a great change for the times.
ReplyDeleteI think this is almost like a thing of the past; and it is Definitely a thing of the past for wine by the glass. As a previous server, and a current bartender; I have never presented a bottle of wine to a guest when a glass was ordered. At the Radisson, we do still present the bottle when they order a full bottle, but that's mostly because we leave the bottle on the table. We don't go through a full wine service. If a guest orders a bottle, we bring the bottle over and show it to them, and then we open it at the table and pour the glasses. That's it. No tasting, cork feeling/smelling, etc... It is just an inconvenience. I think in the really high end restaurants, who are known for their wine and have a customer base that is educated on wine and expects full wine service; this still takes place, but it is definitely fading out very fast in many restaurants.
ReplyDelete