The evening seems to be the right one. At the table of a restaurant, in good
company, everything seems to anticipate an enjoyable evening with nice food
matched to nice wine. Also the restaurant looks nice: the room is inviting and
reassuring, the lovely mise en place anticipates the house's style, the
personnel is kind and everything seems to confirm we have chosen the right
place. A quick look to the menu arouses our fantasy and - being good wine lovers
- we foretaste the foods matched to wines perfectly suited for what we will soon
have in our dishes. The waitress gives us the wine list, promptly saying a
sommelier will come to our table and will help us choosing a wine. «Wow! They
even have a sommelier in this restaurant!», this is our first and delighted
comment, something ensuring we will have a good service of wine and the
certainty the restaurant has nice bottles.
At the first glance and considering the remarkable number of pages, the wine
list looks like an encyclopedia's volume. The first remark, without even opening
it, is that it will take a lot of time before we will choose our wine, as we
think it would be nice and pleasing to browse such a huge wine list. We open the
wine list and, at the first glance, it seems to be well organized: wines listed
by type and area of origin, with pages dedicated to foreign wines and with good
offers, including prices. We continue to browse the wine list, looking for a
nice wine, and suddenly appears a white page, as well as the next page, just
like all the rest. In other words, not even one fifth of this volume is used for
wines, whereas the rest is occupied by useless and empty white pages. With
irony, we think in this restaurant they are thinking about enlarging the cellar
and, while waiting the job is done, they probably have thought about leaving a
proper number of pages in the wine list! One thing is certain: the initial
enthusiasm begins to fade, replaced by a veiled skepticism.
We browse the few pages of this volume again, and we finally make our choice,
convinced the wine we chose is the right one for accompanying our dinner. At the
table comes the waitress again to whom we tell our choice: after having repeated
for two times the name of the wine and then to let her reading the name in the
wine list, we wait for the bottle to come to our table, perfectly served in the
nice glasses she brought to our table. After about ten minutes of waiting, the
waitress comes back and says they could not find the bottle we ordered and
therefore they suspect that wine is not available anymore. To reassure us, she
says the sommelier will come to our table and will suggest a new wine. While we
wait for the sommelier to come, disappointed by the fact we will not taste the
wine we chose, we browse the wine list again and then we choose another wine.
The sommelier finally comes: a man with a scarcely neat look, a couple days'
growth of beard, a scarcely professional and sloppy dress, a behavior showing a
slight intolerance and a non friendly haughtiness. We try to go beyond his
appearance and we order our second choice. The sommelier tells us they ran
out of this wine, too. We have the same answer at our third choice as well.
Annoyed and disappointed, we ask the sommelier to suggest a wine. Proud of
such a trust, he suggests a wine of a winery he claims to have personally
discovered and selected and that he consider excellent. We accept his
suggestion, looking forward to try something new and, hopefully, interesting.
After few minutes, he comes back to our table with a bottle and - right now - he
gives his very best: the bottle held by the neck, corkscrew stuck in the cork
with strength, we watch with disconcertment, to the horrifying rite of
uncorking. After having furiously fought the bottle, by continuously rotating
and shaking it, while strongly pulling the corkscrew, at the end of this piteous
fight, the cork surrenders announcing its defeat with a loud pop. We don't
even think what could have happened with a bottle of sparkling wine. Not to
mention, the wine was a stupendous representative of mediocrity.
This is not a story, this is something really happened and, sadly, a fact which
can be seen with a worrying frequency. Not just for the improbable wine
lists which are frequently found in restaurants - and often mention wines
which are not available and which should at least signaled, even better, removed
- but in particular for the lack of professionalism too frequently seen in
service. Even worse, when they boast having competences they cannot show with
facts, to the detriment of those who effectively have such competences. We don't
think we are exaggerating: wine service is something serious, something which
can certainly make the difference in a restaurant, something which can ruin the
content of a bottle when improperly done. We are not saying every restaurant
should have a qualified sommelier who knows the job: it is understandable such a
professional figure has a cost and that sometimes this is not suited with
the style of certain restaurants.
This not however excludes the fact in every restaurant they should at least make
use of the basics of wine service, after all the rules for ensuring an
essential service are not so much. Moreover, it is not just a matter of
professionalism, it is also a matter of respect for clients who pay for a
service. No one expects - or at least, not in all restaurants - an
academic and impeccable service, but it is also true no one wants to see
the ordered bottle roughly mistreated. Wine service certainly is an art, and
just like any other type of art, it is not something for anyone, it also takes a
vocation and a personal attitude. Moreover, a bad service, and not only for
wine, discredits and damage the credibility and the pleasantness of a
restaurant, no matter what it is. Just because one chooses to go to the
restaurant to satisfy a need which goes far beyond the simple act of eating
and drinking: this is something everyone can do at home and, in particular, at
a more convenient price. Service is an art: one should understand it before
posing as a pathetic and clumsy puppet dressed as a peacock spreading its tail,
showing the littleness of their disconcerting lack of professionalism.
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