Becoming a Better Waiter with Wine

A customer who enjoys their dining experience as well as the food and wine you suggest, will possibly return and ask for you to be their server. The customer’s trust in your knowledge can be turned into repeat business for you.

We will continue writing articles to increase your knowledge on wine, but you must begin by understanding the following recommendations, which will aid you in becoming a better waiter. The first task should be to familiarize yourself with the restaurant's wine list and menu items. Knowing how to pair wine with the menu should be your next tasks as a successful waiter or bartender. Part of your restaurant manager goals should be to have everyone in the building understand the basics of your wine program. Ask your Wine Distributor to join in pre shift meetings by tasting/discussing any wine additions. They are more than happy to share information on their products to the staff.

You will be able to recommend wine to your customers after you feel comfortable with the wine list. Ask for the wine order by suggesting specific wines, as in “May I suggest a champagne or sparkling wine to start?” or “May I recommend a bottle of … to share or a glass of …?. Remember, 95% want you to tell them what they should have with their meals. They could easily stay home and pick their own wine and fix their own food, but they chose to get out for their meal. Most guests are intimidated by wine and will not order for the fear of embarrassment. As their server/host to their meal, it is your duty to help your customer feel comfortable. Try not to correct their pronunciations, or their tasting techniques.

Learn to read your guests wine level and accommodate them accordingly. Never contradict a customer’s selection, and only offer your opinion if solicited. There are several types of customers who frequent restaurants. “The diners” usually know what they want and do not want your help. “Special occasion” are typically very insecure about the whole experience and welcome all suggestions. “Casual diners” usually want a great meal and service at a reasonable price. “Frequent diners” believe in your restaurant and love what you do for them. By no means, do you avoid the other customers to catch up with these “friends”. Everyone should get the same “GREAT” service regardless of their stature or appearance. Becoming a better waiter is a process that will take time and effort, especially where wine is concerned.