LiquidNY Posted November 11, 2014 Share Posted November 11, 2014 According to the guest, he asked for "something decent"; according to the casino, he asked for "the best". There's no audio in the surveillance cameras so it's impossible to know. In any case, would a good somm consider a 2011 cab-sav to be "the best"? Quote Link to post Share on other sites
Sneakeater Posted November 11, 2014 Share Posted November 11, 2014 If it's the most expensive non-large-format bottle on the list, it had better be! Quote Link to post Share on other sites
Sneakeater Posted November 11, 2014 Share Posted November 11, 2014 But seriously, anyone familiar with wine service knows that if you ask for "the best", most Somms will start by pointing you to something mid-list and then asking if that's appropriate or some such. Unless you're dealing with a known whale, I can't imagine how it could ever be appropriate to start with a $3750 wine recommendation. (And if the guy said "yes", it should have been triple-checked. And the Somm should NEVER EVER have stated the prices as "thirty-seven fifty" (if in fact she did).) Quote Link to post Share on other sites
Wilfrid Posted November 11, 2014 Share Posted November 11, 2014 I like the ritual when you ask for a recommendation from a page of the list, and the sommelier lets his finger hover over the $300 bottle, then you let your finger hover over the $100 bottle... Quote Link to post Share on other sites
marauder Posted November 21, 2014 Share Posted November 21, 2014 When I was in steakhouse hell on Long Island, one of he owners of 2008 Kentucky Derby and Preakness winner Big Brown came in for dinner the Thursday before the Belmont. 8 people. They ordered 4 seafood towers. 7 REAL A5 Kobe sirloins. 1 48 day aged rib steak and everyone had a 2 pound lobster. Damn near close to every side we sold. 2 Rounds of Johnny Blue (this was right on the forefront of the artisanal bourbon boom, so it was the most expensive we had). Dessert, espresso, etc. They also drank our entire stock of 2002 Screaming Eagle--which was 5 bottles. $3,950 a piece. Now, we knew who he was. He made it PERFECTLY clear who he was. One of his guests--a 5'11" brunette straight out of central casting--said to our somm,"Screaming Eagle goes good with steak, right?" lol...my guy was like, "well, yes, but I can certainly make other suggestions that would be equally delicious FOR A PARTY OF THIS SIZE." In other words, I don't want you to shit your pants when 8 people drink $20k worth of wine. She said, "don't be silly...we'll go with that." OK, so long story short...we comped close to HALF the food, with the idea that $22,000 worth of wine and booze would be a nice night on a random Thursday in the summer. When the bill was dropped, the guy paying, nearly shat himself. He IMMEDIATELY called for the GM. They both left the table AND HE NEGOTIATED the price of the wine. We gave away $1,000 worth of Kobe beef and 16 pounds worth of lobsters and this guy was incrementally negotiating $4,000 bottles, 50 bucks at a time. Point being, you can never be too careful--on either side of the transaction. We were a steakhouse and were obviously robbing everyone on wine at every price point. That said, I think they ended paying about 15% over cost. Which, when coupled with all the food we gave them, made that slow night in Thursday not look quite as good. And any server who quotes a 4 figure bottle as "Thirty Seven Fifty" needs to get this treatment. (NSFW...lol) https://www.youtube.com/watch?v=MrQwN8JorDk Quote Link to post Share on other sites
Sneakeater Posted November 21, 2014 Share Posted November 21, 2014 Hi Marauder! Quote Link to post Share on other sites
marauder Posted November 21, 2014 Share Posted November 21, 2014 this topic struck a chord and brought me out of retirement. haha Quote Link to post Share on other sites
Sneakeater Posted November 21, 2014 Share Posted November 21, 2014 So now we know: more threads about screwing customers. Quote Link to post Share on other sites
Rail Paul Posted November 21, 2014 Author Share Posted November 21, 2014 In Marauder's example, there's no really easy way around the problem. You don't want to insult the guest in front of his guests by asking if he's OK with the wine, etc. You don't want to insult the woman ordering the wine, either. Quote Link to post Share on other sites
mitchells Posted November 21, 2014 Share Posted November 21, 2014 this topic struck a chord and brought me out of retirement. haha Did you have the pleasure of Rick Dutrow's presence at the dinner? Quote Link to post Share on other sites
Sneakeater Posted November 21, 2014 Share Posted November 21, 2014 You don't want to insult the woman ordering the wine, either. Really, you DO. You just can't. Quote Link to post Share on other sites
marauder Posted November 21, 2014 Share Posted November 21, 2014 this topic struck a chord and brought me out of retirement. haha Did you have the pleasure of Rick Dutrow's presence at the dinner? no. lol If memory serves, they were discussing the details of selling some of the rights to the hedge fund company that was trying to make that a viable model at the time. We had a private room that many of the north shore of Long Island power brokers would use to do business. Mike Francessa used to come in all the time and use the same room. lol. Big Mike doesn't drink and likes his lamb chops well done. hahah Quote Link to post Share on other sites
mitchells Posted November 21, 2014 Share Posted November 21, 2014 Funny about Francesca. Would have thought he was a medium rare kind of guy! Quote Link to post Share on other sites
billpitcher Posted November 23, 2014 Share Posted November 23, 2014 Francesa may not drink alcohol, but he'll clean you out of Diet Coke (if you've seen his TV simulcast). Quote Link to post Share on other sites
Sneakeater Posted November 25, 2014 Share Posted November 25, 2014 It's not just in Atlantic City. Quote Link to post Share on other sites
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