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Charlie trotter, a prominent chef and restaurateur in Chicago, developed a service culture that surpasses any other in the restaurant business anywhere. He insists on perfection, and contrary to many other restaurateurs who always preach about perfect service but never spend enough time and funds. Charlie Trotter spends time and effort to achieve perfection, successfully. |
He is not just a chef de cuisine, but understands perfectly that a restaurant owner’s/manager’s responsibility is to generate satisfied guests who become regular patrons. This can only be achieved by pleasing their palates and provide service with care.
Lessons in Wine Service never touches on the technical aspects of serving wine, i.e opening the bottle, decanting, and pouring.
This book is all about “reading the table” and catering to the needs of guests who were lucky enough to get a reservation in the celebrated restaurant of Charlie trotter.
The author E.O. Lawler explains in sufficient detail how Charlie Trotter encourages his sommeliers and service staff to be of service, how he sends them to famous wine regions and wineries to explore their philosophy, and experience the “terroir” where the grapes are grown, harvested, and vinified.
They in turn can authoritatively and convincingly communicate their experiences to guests.
Here the author explains how all service staff attend weekly information meetings, how wines are to be described, sold, served, and cared for.
Charlie Trotter’s restaurant is expensive, but it offers value to those who can afford to dine there. His sommeliers are instructed to sell wine according to the needs of guests. Should a guest state that he could only afford a low-priced wine, it is provided.
There are very expensive wines on his extensive (60 pages) wine list. Some go for $ 35,000.00 but there are also $ 50.00 bottles which are available and taste fine.
Winemakers and winery owners such a A. Gaja from Piedmont, Joy Sterling CEO of Iron Horse Vineyards, and many others regularly visit Charlie Trotter’s restaurant to present their new vintages or present their wines.
In all, this is an excellent book on restaurant service, management philosophy, and effective training, and should be on the reading list of all sommelier programmes, all restaurant managers (even at eateries that serve no alcoholic beverages) and servers.
A “must read” book for all involved in the service industry.
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