Comments for Wine Enthusiast Magazine's UnReserved with Wine Enthusiast Editors http://blog.winemag.com/editors Wed, 09 May 2012 22:25:47 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Grilled Cheese All Grown Up, by Stephanie Hua by Grilled Cheese Out of the Box | Bookcase Foodie http://blog.winemag.com/editors/2011/04/29/grilled-cheese-all-grown-up/comment-page-1/#comment-5581 Grilled Cheese Out of the Box | Bookcase Foodie Wed, 09 May 2012 22:25:47 +0000 http://blog.winemag.com/editors/?p=1495#comment-5581 [...] Grilled Cheese All Grown Up, by Stephanie Hua by Guest Blogger (winemag.com) Share this:TwitterFacebookMoreStumbleUponPrintEmailLike this:LikeBe the first to like this post. By C • Posted in Dairy, Vegetables • Tagged Caramelization, Cheese, Cheese sandwich, onion, Tomato 0 [...] [...] Grilled Cheese All Grown Up, by Stephanie Hua by Guest Blogger (winemag.com) Share this:TwitterFacebookMoreStumbleUponPrintEmailLike this:LikeBe the first to like this post. By C • Posted in Dairy, Vegetables • Tagged Caramelization, Cheese, Cheese sandwich, onion, Tomato 0 [...]

]]> Comment on Top 10 Unspoken Rules of Restaurant Service Etiquette by H.Scott http://blog.winemag.com/editors/2010/01/06/top-10-unspoken-rules-of-restaurant-service-etiquette/comment-page-2/#comment-5580 H.Scott Thu, 03 May 2012 13:53:59 +0000 http://blog.winemag.com/editors/?p=654#comment-5580 If you are operating a fine dining restaurant, then I completely agree with #1. The table should be ready for the appointed time. If I am going to be spending the evening at a fine dining establishment, then I don't expect another person to be seated at the table that is reserved for me. This is one of the reasons why the price I pay for my meal is so high. In our fine dining restaurant, a table is never double booked for the evening. If a guest is expected at 7:30, then we don't seat another person at 6:00, hoping that they will be out in time. No-one is shaking out tablecloths or resetting tables during the evening when others are dining. But, there are many restaurants which advertise that they are fine dining establishments, which really are just lovely places to eat and not fine dining at all. In those cases, guests may not expect that they have exclusive use of a table for the entire evening. There may be unexpected delays. Depending upon the expectations of your guests, the price of their meal, and the amount of inconvenience they bear, a complimentary beverage may still be in order. If you are operating a fine dining restaurant, then I completely agree with #1. The table should be ready for the appointed time. If I am going to be spending the evening at a fine dining establishment, then I don’t expect another person to be seated at the table that is reserved for me. This is one of the reasons why the price I pay for my meal is so high.

In our fine dining restaurant, a table is never double booked for the evening. If a guest is expected at 7:30, then we don’t seat another person at 6:00, hoping that they will be out in time. No-one is shaking out tablecloths or resetting tables during the evening when others are dining.

But, there are many restaurants which advertise that they are fine dining establishments, which really are just lovely places to eat and not fine dining at all. In those cases, guests may not expect that they have exclusive use of a table for the entire evening. There may be unexpected delays. Depending upon the expectations of your guests, the price of their meal, and the amount of inconvenience they bear, a complimentary beverage may still be in order.

]]> Comment on Wine, Samba and Song at Brazilian Carnaval by Castro e Obama: Nada que ocultar « turcanin. cu ţ. http://blog.winemag.com/editors/2012/02/24/wine-samba-and-song-at-brazilian-carnaval/comment-page-1/#comment-5573 Castro e Obama: Nada que ocultar « turcanin. cu ţ. Mon, 30 Apr 2012 20:55:57 +0000 http://blog.winemag.com/editors/?p=1675#comment-5573 [...] Wine, Samba and Song at Brazilian Carnaval by Susan Kostrzewa (winemag.com) [...] [...] Wine, Samba and Song at Brazilian Carnaval by Susan Kostrzewa (winemag.com) [...]

]]> Comment on Great Summertime Reds by Summer Red Wines | Vegas Wineaux http://blog.winemag.com/editors/2011/06/21/great-summertime-reds/comment-page-1/#comment-5570 Summer Red Wines | Vegas Wineaux Sun, 29 Apr 2012 21:02:10 +0000 http://blog.winemag.com/editors/?p=1550#comment-5570 [...] Great Summertime Reds by Joe Czerwinski(winemag.com) [...] [...] Great Summertime Reds by Joe Czerwinski(winemag.com) [...]

]]> Comment on Top 10 Unspoken Rules of Restaurant Service Etiquette by Stephen http://blog.winemag.com/editors/2010/01/06/top-10-unspoken-rules-of-restaurant-service-etiquette/comment-page-2/#comment-5569 Stephen Sat, 28 Apr 2012 08:28:58 +0000 http://blog.winemag.com/editors/?p=654#comment-5569 #1 Is wrong. If the restaurant is busy, it’s busy. A restaurant gets behind for a number of reasons. No reason to give away anything unless warranted. #2 is preference. The host has the option to choose bottled or tap. It’s just an option. #3 Right on. #4 No one should ever have to pour their wine or bottled water. If the bottled water runs out, bring them tap if they decide not to purchase another. Everyone should always have at least a half full glass of water regardless if it has been bottled or not. Tap water is free to a guest. If they do not want it; then they don’t have to drink it, but at least it is there. #5-8 Right on. #9 & 10 are wrong. Always check back once you know the last course has been served and the guests are enjoying it. Present the check to the host and remind them you will take it at their convenience. Always clear the check before the guests leave to ensure proper payment. Always continue complimentary beverage service till the guest’ leaves, i.e. coffee and tap water. #1 Is wrong. If the restaurant is busy, it’s busy. A restaurant gets behind for a number of reasons. No reason to give away anything unless warranted.
#2 is preference. The host has the option to choose bottled or tap. It’s just an option.
#3 Right on.
#4 No one should ever have to pour their wine or bottled water. If the bottled water runs out, bring them tap if they decide not to purchase another. Everyone should always have at least a half full glass of water regardless if it has been bottled or not. Tap water is free to a guest. If they do not want it; then they don’t have to drink it, but at least it is there.
#5-8 Right on.
#9 & 10 are wrong. Always check back once you know the last course has been served and the guests are enjoying it. Present the check to the host and remind them you will take it at their convenience. Always clear the check before the guests leave to ensure proper payment. Always continue complimentary beverage service till the guest’ leaves, i.e. coffee and tap water.

]]> Comment on Here’s to Better Beer by Cruise Port Beer | Cruise Market Watch http://blog.winemag.com/editors/2011/09/22/heres-to-better-beer/comment-page-1/#comment-5568 Cruise Port Beer | Cruise Market Watch Fri, 27 Apr 2012 03:24:59 +0000 http://blog.winemag.com/editors/?p=1604#comment-5568 [...] Tour of Denmark (bootsnall.com)2012-04-04 Goose Island Brewery Tour (mobilityinmotion.wordpress.com)Here’s to Better Beer by Lauren Buzzeo (winemag.com) addthis_url = [...] [...] Tour of Denmark (bootsnall.com)2012-04-04 Goose Island Brewery Tour (mobilityinmotion.wordpress.com)Here’s to Better Beer by Lauren Buzzeo (winemag.com) addthis_url = [...]

]]> Comment on Food (and Beer) for Thought by castelloblue http://blog.winemag.com/editors/2009/06/03/food-and-beer-for-thought/comment-page-1/#comment-5564 castelloblue Mon, 23 Apr 2012 23:03:05 +0000 http://blog.winemag.com/editors/2009/06/03/food-and-beer-for-thought/#comment-5564 goes great with some castello blue cheese! (: goes great with some castello blue cheese! (:

]]> Comment on Grilled Cheese All Grown Up, by Stephanie Hua by White Bread « Kerrys Recipes http://blog.winemag.com/editors/2011/04/29/grilled-cheese-all-grown-up/comment-page-1/#comment-5560 White Bread « Kerrys Recipes Wed, 04 Apr 2012 15:06:38 +0000 http://blog.winemag.com/editors/?p=1495#comment-5560 [...] Grilled Cheese All Grown Up, by Stephanie Hua by Guest Blogger (winemag.com) [...] [...] Grilled Cheese All Grown Up, by Stephanie Hua by Guest Blogger (winemag.com) [...]

]]> Comment on At Hospice du Rhone by Uncovered & Uncorked California Wine Delights http://blog.winemag.com/editors/2011/04/30/at-hospice-du-rhone/comment-page-1/#comment-5559 Uncovered & Uncorked California Wine Delights Tue, 03 Apr 2012 21:58:21 +0000 http://blog.winemag.com/editors/?p=1502#comment-5559 [...] At Hospice du Rhone by Joe Czerwinski (winemag.com) [...] [...] At Hospice du Rhone by Joe Czerwinski (winemag.com) [...]

]]> Comment on Wine, Samba and Song at Brazilian Carnaval by Paulo Porto « Brazi Iindustry Profession http://blog.winemag.com/editors/2012/02/24/wine-samba-and-song-at-brazilian-carnaval/comment-page-1/#comment-5557 Paulo Porto « Brazi Iindustry Profession Mon, 02 Apr 2012 23:57:56 +0000 http://blog.winemag.com/editors/?p=1675#comment-5557 [...] Wine, Samba and Song at Brazilian Carnaval by Susan Kostrzewa (winemag.com) [...] [...] Wine, Samba and Song at Brazilian Carnaval by Susan Kostrzewa (winemag.com) [...]

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