Winning ways with wine
November 20, 2009 Edition 1
Nicola Jenvey
THIS week's column is an abbreviation of a two-part piece by New York Times journalist and blogger Bruce Buschel. Given the imminent descent of the festive season and the escalating arrival of the 2010 World Cup soccer tournament, where South Africa's ability to service customers will come under the global spotlight, his words should resonate with warning to many willing to part with their hard-earned cash.
Buschel is currently constructing a seafood restaurant in Bridgehampton, New York, and employees will be instilled with 100 professional etiquettes that his experiences in dining elsewhere have not portrayed.
Taking only his commentary on wine should be an eye-opener for both waiters and patrons.
Never insist guests settle up at the bar before transferring to the table; transfer the tab.
Do not touch the rim of any glass on the table.
Handle wine glasses by their stems.
Do not leave place settings and glasses not being used.
If the patron is unsure about a wine choice, assist them - and that may mean sending someone else more knowledgeable to the table or offering a taste or two.
If someone likes the wine, steam off the label and present it with the bill, as the information pertaining to the year, winery and importer are easily available.
Never use the same glass for a second drink.
Ensure glasses are clean before placing them on the tables.
Never assume people want their white wine in an ice bucket; rather ask them.
Ask patrons if they want to pour their own red wine or prefer the waiter to do so.
Do not put your hands all over the spout of the wine bottle while removing the cork.
Do not pop a champagne cork; remove it quietly and gracefully, acknowledging that the less noise, the better.
Never let the bottle touch the glass into which you are pouring as no one wants to drink the dust or dirt transferred from the bottle.
Never touch a customer - no excuses; no brushing, moving, wiping or dusting them.
Never reek from perfume or cigarettes - people want to smell their food and wine.
Do not drink alcohol on the job, even if invited by the patrons. Telling them "not while I am on duty" will suffice.
Do not call a guy a "dude" or a woman "lady".
Never say "good choice" since it implies other choices are bad ones.
Do not ask what someone is eating or drinking when they request another one; remember or consult the order.
Know the wine list, including whether some wines are out of stock or if there are special wines not reflected on the list.
Do not refill glasses every two minutes or after each sip.
On the flipside, do not let a glass sit empty for too long.
If you drip or spill something, clean it up, replace it and offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on guests.
Ask if patrons want their after-dinner coffees or drinks with or after dessert.
Do not show frustration. Your mission is to serve, so be patient because it is not easy.
Guests come in all packages. Show a good table your appreciation with a complementary glass of port, plate of biscotti or something else approved by management.
Contact me at jenveyn@telkomsa.net.
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