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Posted by: Twevle R on 2010-07-27, 06:57:00
Wine service is an extremely integral part of a restaurant's reputation and bottom line that must be included in every waiter training program. If wine service is performed in an impeccable manner, it will add great value to the customer's dining experience along with increased revenue for the restaurant and waiter. There are many components to delivering excellent wine service not only for a four star restaurant, but also for the casual dining restaurant. we will discuss how to take the wine order professionally which is the first basic step. First of all, the waiter must know the wine list inside and out meaning the names of the wines, the regions where they are produced, the vintages, and how to describe the wines using superlatives to entice the customers. There are so many different facets to making wines today that it is really an enjoyable experience in simply picking out and discussing the perfect wine to match a meal. The waiter must know how to pair the wines with all of the food menu items. The more confidence a customer has in the waiter when asking questions about the wines, the more likely a purchase will be made. If the waiter cannot answer even the simplest of questions about the wine list, then the customer will hesitate to make a purchase. This lack of knowledge on the waiter's part will translate into the customer thinking about how poor the wine service will be delivered in the future. Upselling wines has everything to do with "customer perception ". To begin, the waiter must approach and greet the table with enthusiasm and charm while making eye contact. When taking the order, the waiter must be certain as to the exact wine which is being ordered. If there is any discrepancy, the customer should be asked to physically point out the wine on the list. After understanding the exact order, the waiter must repeat it back to the customer and get the nod of approval. Once the order is taken, it must be subsequently ordered from the bartender correctly. Often times, a wine list will contain many of the same types of wines, but from different regions, vintages, and prices, so the waiter must double check to see if the correct wine was delivered by the bartender. This kind of clarification always prevents future problems form occurring. It looks terrible, when it is discovered "at the table ", that the wrong wine was delivered from the bar. As a result, service time and energy will be lost, not to mention how unprofessional it looks. Taking a wine order may not seem like a difficult process, but if done incorrectly, it will be subtracting from excellent restaurant customer service in an immense way that includes the restaurant's reputation and bottom line. Remember, wine service is in reality a performance. If wine service is done professionally, then an excellent tone will be set for the rest of the meal. The customers are more likely to order more food (more expensive food at that), and leave a bigger tip because they had a great time. |
