Food Notebook

This technique is related to Dining with Notebook #10 and #11, in that it discusses a line of conversation to engage the staff. The goal is to connect with a bartender on a topic they are passionate about so they will pay more attention to you.

The topic to explore is how the restaurant goes about building and refreshing its wine list. This is a topic best done with the bartender, general manager or owner, if the owner is not also the chef. Wine lists are something that serious restaurateurs and mixologists are very passionate about because the wine list can determine the success of the restaurant. Also, the wine list reflects the person who created it, so it can an ego thing as well as a business decision. And this topic works whether it is a restaurant with a large wine list or a short one. In fact, a restaurant that is serious about the wine served with the meals that also has a short list has probably put more thought into the selections. Another point is that this topic is not limited to just wines, but it also works for other beverages like sake and beer.

For me, it is not just a technique to get the staff engaged with me, but it is a really fun way to learn about wines. The more I know about wines, the more I realise that there is a lot more to know.

Again, you have to be careful about not making these questions sound like an interrogation, but just naturally chatting – with quasi-discreet small notations in the notebook. Here are some of my favorite questions to ask when chatting about the wine list:

* Who is in charge of the wine list? 

* What is the philosophy behind the decision making for wines to add or discontinue?

* How do you research which wines to add to the list?

* Have you tried wine made with that trendy new new grape (___fill in trendy new wine___)?

* What has been one of your biggest "ah ha" when it comes to refreshing the wine list?

* How do you go about picking wines to offer by the glass?
 
The bottom line that if you engage folks sincerely on a topic that they are passionate about, then you make a personal connection that should result in a better dining experience for you and your companions.
 
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The Dining with Notebook Manifesto and Principles are a way for every restaurant patron to get the best experience possible... the same as if you are a regular or a big city newspaper critic.

Food Notebook post by Carter Lusher. Photo by Carter using an HP R707 digital camera and edited using HP Image Zone software.

©2006 Carter Lusher. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.