SIDEBAR
All Players in the Scene By Sylvia Jansen, DipWSET, CSW, Sommelier
A while ago, a cartoon appeared in our local newspaper those of us who would like to snap our fingers and recreate that special meal we had at the same place a couple of years showing a masked server introducing themselves to the table as the server, bartender, chef, prep cook, busser, ago. It might be downright annoying to discover that the take-out we have come to love from our favourite place is dishwasher, and cashier. Another pandemic fallout, I no longer offered because there is not enough staff power thought. Not two days later, a winemaker friend of mine in France said her daughter’s restaurant had just lost a key to produce it. server. The winemaker, who So how ought we to behave? was crazy busy in her own Well, in essence, dining out is work at the time, was planning A FEW SIMPLE like attending live theatre, with to spend her weekend being ENCOURAGEMENTS the added element that the guest server, Sommelier, busser, and FOR BEING A GOOD GUEST. experiences a feast for the palate cashier—well, the similarity Be understanding: Things have changed. There as well as for the eyes and ears. was chilling. might be a lot of staff or supply challenges And like the audience, the guest behind the scenes. is a player in that performance. A Ask anyone in hospitality: the good audience shows up on time, entire industry has been turned Be polite: If you make a reservation, please keep pays attention, and responds at on its head. Staff returning to it or let them know—a few unclaimed tables can the curtain appropriately. In a school, moving home, leaving the spell trouble for a restaurant. restaurant, we receive hospitality industry altogether—these are Be fair: Restaurant wine prices include but we are also players in only some of the changes we have management of inventory, purchases that might the experience. When both seen. But why this is happening is mean months or years of investment, staff time in parties come to this two-way perhaps not as critical a question developing and training, and glassware. (Added relationship in good spirits, the as how the rest of us should to that is the fact that in our beloved province, experience is better for everyone. respond. restaurants do not enjoy liquor discounts—they pay what we pay off the shelf.)
Doug Stephen of WOW Lovers of the dining experience Be kind, which is a guest’s way of appreciating Hospitality sums up the tenor endured shutdowns, restricted the performance. I will stop at suggesting that of the industry: “We were seating, and sudden cancellations. you tip well because that is ultimately subjective. thankful to keep our all our Now we enter restaurants where restaurants going (during the the setting might be familiar, many shutdowns). We just hope and even some of the people, people will continue to be part of the team. We try to look but we might well be greeted, or fed, or served, by someone after our guests, and we hope that our guests will continue to who is doing a double shift, new to the work, or unfamiliar be part of our hospitality family.” with the place. Many wine lists have been refined and slimmed as restaurants have modified or reassessed their So here’s to taking part in the next great performance. wine programs completely. It all might be a challenge for
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