Comments for The Battle for Restaurant Survival Begins <br>with Meaningful Service

Comments for
The Battle for Restaurant Survival Begins
with Meaningful Service

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Mar 08, 2009
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Crystal glasses
by: Anonymous

Hi my name is Giuseppe, and I have worked in the upend restaurant, where wealthy and hyflyers dine, and they all have drunk maybe more and better wines and know their wines very well, they don't require a drink waiter suggestion, oops Smellier, wines here are some just of my head Pertus, All Bordeaux, burgundy,
Italian, Australian, South Africans, New Zealand's.Chileans, Spanish, Austrians, Germans, now? lets see, has America got good quality wines, my thought would have been lets sell American wines first. The most sophisticated palate, does not care about the glass, because unknown to you,the glass does not improve the wine, Last night a friend asked me to try his Cognac, my favourite product, after dinner, he brought the cognac out, and asked me if I wanted the glass heated, I answered is this cognac so bad, heating the glass does nothing for the cognac apart from loosing alcohol and disguising the flavour, I asked the host to put it in a whisky glass, he poured one for all his guests in a whisky glass ( he stated) to make my mad friend happy. Answer from all guests, who knew cognacs very well, loved it, perfect, the cognac was Martell Cordon D'argent, so quality is important not Glasses,
Hard times, in my 40 odd years in management and proprietor, of the First Abbey Restaurant, before the one in America, they came to mine first. the first restaurants to suffer are the upper market, most of this sophisticated customers go to a lower market restaurants, so the upmarket restaurant usually start by lowering their percentage on wine from 400 to 3 or 200. this will bring diners back, glasses wont. by the way I have never seen wine by the glass on the upper market restaurants, Monsieur Sommelier un ver the chateau Petrus, oui Monsieur, $500,00 thank you, per glass of course, you must have the best glass at this price, all self respected restaurant, have 3 dozens of each, red, white wines and champagne, glasses, for special wines when required, or diners may buy a bottle of $80 wine, and it is served with $400 of glasses one is chipped, the next 6 bottles no profit, service does start before guest arrive, and a good manager knows the amount of staff required, and how to produce a wine list which is acceptable to all its customer. Giuseppe

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Mar 08, 2009
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Submitted by: Anonymous

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Hi my name is Giuseppe, and I have worked in the upend restaurant, where wealthy and hyflyers dine, and they all have drunk maybe more and better wines and know their wines very well, they don't require a drink waiter suggestion, oops Smellier, wines here are some just of my head Pertus, All Bordeaux, burgundy, Italian, Australian, South Africans, New Zealand's.Chileans, Spanish, Austrians, Germans, now? lets see, has America got good quality wines, my thought would have been lets sell American wines first. The most sophisticated palate, does not care about the glass, because unknown to you,the glass does not improve the wine, Last night a friend asked me to try his Cognac, my favourite product, after dinner, he brought the cognac out, and asked me if I wanted the glass heated, I answered is this cognac so bad, heating the glass does nothing for the cognac apart from loosing alcohol and disguising the flavour, I asked the host to put it in a whisky glass, he poured one for all his guests in a whisky glass ( he stated) to make my mad friend happy. Answer from all guests, who knew cognacs very well, loved it, perfect, the cognac was Martell Cordon D'argent, so quality is important not Glasses, Hard times, in my 40 odd years in management and proprietor, of the First Abbey Restaurant, before the one in America, they came to mine first. the first restaurants to suffer are the upper market, most of this sophisticated customers go to a lower market restaurants, so the upmarket restaurant usually start by lowering their percentage on wine from 400 to 3 or 200. this will bring diners back, glasses wont. by the way I have never seen wine by the glass on the upper market restaurants, Monsieur Sommelier un ver the chateau Petrus, oui Monsieur, $500,00 thank you, per glass of course, you must have the best glass at this price, all self respected restaurant, have 3 dozens of each, red, white wines and champagne, glasses, for special wines when required, or diners may buy a bottle of $80 wine, and it is served with $400 of glasses one is chipped, the next 6 bottles no profit, service does start before guest arrive, and a good manager knows the amount of staff required, and how to produce a wine list which is acceptable to all its customer. Giuseppe

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