Friday, 3/16, Little Rock, AR
I continue my road to 100% recovery from the plague, or something that
felt like it, I wanted to share a column I recently read in the WSJ by
Dorothy J. Gaiter and John Brecher regarding restaurant wine service.
Several great pet peeves were mentioned that I've experienced as I'm
sure anybody who has been drinking wine for any length of time has has
the displeasure to experience as well. Let me know of any others that
weren't discussed and I'll mention them in a later posting.
1. Overfilling glasses when you've ordered a bottle.
is where the wait-staff 'park' as much wine as they can get into a
glass. I guess the reasoning on their part is that you'll drink more
and therefore order more but as far as I'm concerned it makes me not
want to order more just to spite them!
2. Wait-staff pouring wine from an ordered bottle at all.
is just like it sounds and I am in the camp that says I would rather
pour my own when I want more rather than have the wait-staff decide.
3. Decanting without permission.
self explanatory one. This is where the wine is decanted without even
asking the patron. Evidently this does occur although I haven't seen it
in my day. If a wine was decanted without permission I would have to
reject it and tell them to bring a new bottle. Thoughts?
4. Decanting out of sight.
is where the wait-staff takes a wine to be decanted out of sight. Some
readers mentioned that they couldn't be assured it was the same wine
they had ordered but I think this could easily be overcome by requesting
the cork from the decanted bottle. Still if I was having a wine
decanted I would always request that it be done at the table.
5. Serving reds too warm and whites too cold.
seen this a lot where the red being served is room temperature and the
whites almost have ice crystals in them. Any restaurant that is going
to serve wine should at least know the appropriate temperature to serve
6. Taking away glasses before they're truly empty.
my #1 complaint is this. I can't tell you how many times #1 or I have
had to almost yell at wait-staff to not take the glass away. I've even
had some try to take a glass that has more than just a taste left. On
one occasion I even called a manager over after the glass was taken when
one of us had hit the restroom and told them that they really should
bring out another glass to share due to the amount that was absconded
with. Any reputable restaurant should honor a request like that.
7. Ungenerous, or nonstandard , pours of wines by the glass.
major pet peeve of mine. You would think that a restaurant would pour
on the heavy side rather than the light side but that isn't always the
case. Several times in the past I've commented about the puny pour and
told them that I wouldn't be back if that was how they treated their
customers. Why lose ALL my business by cutting back on the pour?
Doesn't make much fiscal sense as far as I'm concerned.
8. Dirty glasses.
how hard is it to get a glass clean or at least inspect them before you
pour into them? But if you're like me you've had to point out a dirty
glass with lip prints, finger prints and god knows what else, that has
just had a full pour. Several times I've told the wait-staff that not
only did I not want that pour but that they could bring out clean
glasses and a new bottle.
Let me know if you've got other bad restaurant experiences with your wine. Sit Long, Talk Much, Laugh Often, Drink Wine!