What's Your Biggest Pet Peeve About Drinking Wine In Restaurants?
Hey, I may work restaurants, and because of that I also eat out far more often than the average citizen; and so I have my own pet peeves. My biggest? When you go to a hoity-toity dive and are presented a big book full of the "hottest" names in winemaking, many of which you never heard of. That in itself doesn't bug me (I love hot, new wines); but what does bug me is wine lists that do not give you a hint in the way of descriptions as to what the wines taste like, what they're all about, or why they're so cool. Why am I always forced to refer to servers (with their shaky knowledge), sommeliers (whom I am deathly afraid will try to "sell" me) or condescending managers (I naturally look like an idiot) for information?
Anyway, that's mine. What's yours?
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Replies to This Discussion
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Permalink Reply by Hamish Wakes-Miller on -
www.brinkleys.com is a smart restaurant mini chain in seriously trendy parts of London. They have always had an amazing policy on very low wine mark ups on all their lists. As a result they attract a load of genuine wine people who still spend the same amount but they just buy better. On the other hand there are some ridiculous mark ups on wine in London restaurants at the moment.
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Permalink Reply by brianwerling on -
I wish more restaurants would offer suggested wines by the glass pairings with their menu items. It surprises me how few establishments take this extra step.
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Permalink Reply by Randy Caparoso on -
Agreed... absolutely... why not?
Is it laziness? I've actually been doing that in my restaurants lately, Brian. Some of my colleagues have expressed a dislike for it because they associate the practice with not-so-nice restaurants. But I've been amazed by the positive reception by it.
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Permalink Reply by Jennifer on -
here here, i second that. most people don't think of themselves as experts but they don't want to be talked down to. i think people appreciate genuinely helpful information and service. i think slanted door used to do this at their original mission place and people loved it, especially because a lot of people had never thought about drinking wine with asian food. don't think they do it anymore though...
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Permalink Reply by Randy Caparoso on
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Sad to hear that Slanted Door changed not for the better... perhaps it was a change of front-of-house management. You know, in restaurants where people are lined up outside the door, it's the easiest thing in the world to develop "attitude." There are, however, popular restaurants that are like that precisely because they don't have attitude. So you're giving me an idea for another Forum topic: what are the restaurants you like and don't like for this very reason? Hmmm... thanks, Jennifer!
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Permalink Reply by brianwerling on
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I don't honestly know? I've seen this practice employed by restaurants across a wide spectrum. As a consumer I appreciate the effort, regardless of whether or not I actually take the advice, although my experiences have usually been positive when I do. I have also found the practice useful as a server as well as it helps to guide a guest through the process of selecting a pairing. At the very least it serves as an opening for discussion.
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Permalink Reply by Deborah Gee on -
Pet Peeve...hmmm....Were price and time no object, there will be no barriers to enjoyment. I love the whole dress-up affair but, I might want to open up a bottle of wine for a couple of hours earlier.....often I my favorite experiences with wine are, with good friends in a relaxed environment letting the occasion and wine flow and unfold in their own time.
I love being the Toasted Hostess... ;)
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Permalink Reply by John Corcoran on -
10.) large unfocused list that doesn't, in most part, pair with the menu food
9.) lacking wine taste descriptions
8.) pricing, pricing, pricing...is the list a museum or a sales tool?
7.) untrained/uninformed staff staff
8.) cheap glassware
7.) list that focuses on knowledge of in-house wine person, at cost of intimidating paying guest
6.) list that don't list current vintages, and has several out-of-stocks
5.) wine arrives after main course
4.) temp too warm or too cold
3.) once wine has arrived, no follow-up
2.) sommelier hard sell
1.) and why must the sommelier taste my wine? Am I paying for the sommelier's education?
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Permalink Reply by Randy Caparoso on
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Ditto... thanks, John... makes me think there ought to be a movement demanding these reforms, which make so much common sense that why these things aren't done seems almost incomprehensible!
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Permalink Reply by Sean Kircher on -
My biggest pet peeves are wait/wine staff pretention, bad glassware and vintage switching. Regarding the first, I understand I'm 23 and that many people at my age don't know wine, but a condescending stare is unnecessary when I ask for a wine list because the wait staff hasn't given it to me. This reminds me of a time when I ordered a nice Dry Creek Zin and the somm looked at me and said "You know it's not pink, right?" I almost walked out.
The glassware thing is much lower on the list because for the most part I don't mind getting the wrong glass so long as it isn't a 1970's thick, cut crystal glass with straight sides. I'd prefer proper glass and I'll ask if I get the opportunity, but if the place has proper glass to begin with, I'm probably not gonna care too much.
The final thing on my list is vintage switching. I know this isn't always done with malicious intent, but in restaurants with vintage listings, I do take vintage into account. I try to know the general feeling towards most recent vintages and do look at them on a list. I won't usually be upset if they are close, but when I order a 1996 Barolo and the server brings a 2003, I'm gonna send it back before she even opens it.
Also: The Plumpjack Group's (Balboa Cafe, Jack Falstaff, Plumpjack Cafe) wine lists are sold at retail. It's very nice to see some upscale restaurants do this.
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Permalink Reply by Joe Lazzara on -
Mine is when you buy a nice wine by the glass, and it tastes like the bottle has been open for about a week and a half! The other one is wines by the glass served at the wrong temperature. Nothing like a nice red that has been stored just above the exhaust from the bar's ice maker - either sip it slowly or use it to make hot tea....
Joe
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Permalink Reply by Cuvée Corner Wine Blog on -
I eat out pretty frequently and there are few annoyances:
1. Clunky Stemware (they could be used as a club)
2. Wine not store appropriately (pricey bottles stored above room temperature)
3. The year is not printed on the wine list
4. Gouging customers with a 400% markup over retail (Come on) This one bugs!
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