There really is no greater subtle statement of status in a restaurant than having a great bottle of wine on your table. The surrounding tables all take notice. It is a declaration of class and announces to the dining room that you can afford the finer things in life. It is a reward. It is the stuff of memories. It is romantic. It is professional. It tells the world you mean business.
It is also expensive. It is no secret that restaurant’s markup on wine is often absurdly high. While more expensive bottles have lower markup, they still can be intimidating to guests. Guests want all of the perceptions in the first paragraph, but between the price, uncertainty about the wine list, and the amount of wine they may be fearful of the commitment. This often times leads them to order only a glass at a time. As a server, part of your job is to make people comfortable ordering what they want to order. The guests want the bottle. Your job is to make them comfortable with the purchase by addressing any of the three issues listed above that they might have.
There are two things you must know in order to make this work:
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