 Speed counts. Once the order is taken (and this goes for cocktail orders, as well), get the bottle to the table as fast as you can.
Make the word “wine” slip into every single first approach to a table, whether it’s a single diner or a crowd. Practice this approach on friends and family. “We have several new wines on the list, my favorite is…,” or “I’ll be right back with your cocktails, and I will leave the wine list with you to select something for your dinner.”
Always assume that your guests want wine. It’s only a matter of which one they want. “Would you like a red or a white this evening?” Or how about “…wine for this evening? I love this Sauvignon Blanc with our mussels,” or “the veggie pizza is great with this Zinfandel — would you like to try a bottle?”
Up sell the two glasses to a bottle. “We offer the wines by the glass by the bottle as well, and they are a great value when you’re both having the same thing — shall I bring a bottle?”
When emptying a bottle, (always to the host) ask “would you like another bottle of the same or would you like to see the list again?”
Don’t spend too much time worrying about what goes with what. Everyone has their own taste, and while there are good choices and great choices, screwing it up entirely is rare.
Be aware of any wines that may be unavailable, so that you may inform the guest at the moment they order it, and suggest an alternative. Again, avoid delays; they cripple your sales.
Even if you don’t drink wine, you can sell it. Find some wines with which you are familiar. Selling is storytelling, and remarking to a guest that the owner loves a certain wine or that the winemaker recently visited the restaurant for dinner can sell a bottle. Don’t be afraid to be creative.
Important Note:: The following information is intended only to inform and not to be a substitute for the reader's seeking legal or accounting counsel. Any information given here should be examined by the reader's attorneys or accountants as to such information's applicability. |
