Everyday after service, I make my staff try four different wines so they start learning a bit about wines. Such a fun experience.
Everyday after service, I make my staff try four different wines so they start learning a bit about wines. Such a fun experience.
by _ImpersonalJesus_
5 Comments
whisker_biscuit
Can I work for you?
_ImpersonalJesus_
So, we are starting a new project in an area where the wine industry is not too mature (Not the owner, just the head somm) and it has been a literal pain in the ass to have staff that’s able to know a bit about the 450 wines on the wine list, but what I thought would be a problem, has resulted in something extra funny.
We serve a lot of wine by the glass, almost everything I sell by the bottle I just open it and force myself to sell it, so we always have quite a beautiful and long selection of open bottles, and I have the opportunity to make my staff try them and educate them a bit on the different styles of grapes, regions and qualities. They like it and so do I, and if someday in the future I need a hand to serve wine, they’ll know a bit what they’re doing, even if they leave, it’ll raise their standards and they’ll get better positions at other venues.
Yesterday night we ended the tasting with this fresh yet complex chianti classico, with a beautiful fluidity on the palate and a real bunch of flowers, crispy almost crunchy cherries, dried tomato and a subtle bloodiness to it. Feeling really new and old school at the same time, there’s some salinity to it, ending on some soft velvety and easy tannins.
kennyk1994
Wow, I wish my job were like this! Currently working at a place that completely forbids us from trying any of the wine we sell. Not a super high-end place, but on the quite expensive and high-quality service side of more casual restaurants. The lack of interest in professional development, particularly regarding beverage (we sell more wine than anything else) is unprecedented in my career in hospitality and such a disappointment. I miss having coworkers/superiors like you that do things like this in the interest of team-building, fun, and of course increased knowledge that leads to better sales.
5 Comments
Can I work for you?
So, we are starting a new project in an area where the wine industry is not too mature (Not the owner, just the head somm) and it has been a literal pain in the ass to have staff that’s able to know a bit about the 450 wines on the wine list, but what I thought would be a problem, has resulted in something extra funny.
We serve a lot of wine by the glass, almost everything I sell by the bottle I just open it and force myself to sell it, so we always have quite a beautiful and long selection of open bottles, and I have the opportunity to make my staff try them and educate them a bit on the different styles of grapes, regions and qualities. They like it and so do I, and if someday in the future I need a hand to serve wine, they’ll know a bit what they’re doing, even if they leave, it’ll raise their standards and they’ll get better positions at other venues.
Yesterday night we ended the tasting with this fresh yet complex chianti classico, with a beautiful fluidity on the palate and a real bunch of flowers, crispy almost crunchy cherries, dried tomato and a subtle bloodiness to it. Feeling really new and old school at the same time, there’s some salinity to it, ending on some soft velvety and easy tannins.
Wow, I wish my job were like this! Currently working at a place that completely forbids us from trying any of the wine we sell. Not a super high-end place, but on the quite expensive and high-quality service side of more casual restaurants. The lack of interest in professional development, particularly regarding beverage (we sell more wine than anything else) is unprecedented in my career in hospitality and such a disappointment. I miss having coworkers/superiors like you that do things like this in the interest of team-building, fun, and of course increased knowledge that leads to better sales.
Don’t ever change man, that’s genuinely awesome!
How was the Francois de Nicolay?