Hey everyone!
I started my new job as a waiter and I don’t want to ask my colleagues all the time. So we have 19 types of wines (red, white and rose). However, the clients keep asking different things regarding our wines like “I want something not too dry” I get so confused, isn’t wine liquid? How could it be dry? How do I know when it’s a dry/fruity/sweet wine? Is there anything on the label to make it easier to identify?
I’d like to know the major differences between dry, sweet, body, etc. I was looking up on Google, but all articles sound way smarter than I can actually comprehend.
In: 64
I used to work as a lead server in a fine dining establishment. Ask the manager if they would consider doing a tasting for the serving staff. It is helpful to learn what the wines you stock taste like and how they pair with the offerings on the menu so you can be more knowledgeable on the floor during service, make more sales, and more upsells. We would typically have our vendor run the tastings and our chef would make a couple plates to go alongside what we were tasting to see how the flavor profile of the wines would compliment the flavors of the dish.
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