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Wine by the glass in a smarter way.?
Well, I suppose it is an issue that is a tip for all restaurant and bar managers do not more. restaurants pour their wines by the glass in a glass or jar on the bar, then put the wine to the dining room table. Some places really class that was in Montreal and Quebec to bring the bottle to the table, show me the label, then give me a sample to ensure that wine is correct before adding filling my glass. That extra effort for the server small, but really I do not see how a facility that could go wrong doing! My point is, no need to be a sommelier. Any server that can hold a bottle and pour the wine must be able to. The wine has already been chosen. Whoa! A test of four ounces of payment? It should really be about half an ounce, enough for a smell and taste.
Here's the deal. This process takes a long time yet. It would work in a college of their major. This is an excellent way Service for some locations. At least I would like to see cast glass in front of me.
Frasca food and wine, Boulder CO