Serving at William Blue Dining
William Blue Dining is quite a busy restaurant and today, the restaurant hosted an event, and I was assigned to a table that I was supposed to serve. During the table serving process, we had set menus and additionally, we had a little wine tasting to ensure that the wines that were served to the clients met the required standards. As a restaurant attendant, it is quite useful to have some basic skills and knowledge of wine, and this is supported by Chamber & Pretorius (2010). Although some may sound as basic skills that are well understood by all and sundry, some of the skills that I needed to possess as a waiter included bottle opening, wine taste, various wine brands and how to blend the wines.
Importance of Wine Knowledge
According to Bonn, Cho & Um (2018), understanding and possessing the basic wine knowledge on the wine aromas and tastes are quite essential especially in differentiating the various wine brands. As a waiter, being in possession of such skills helped me to serve the clients at table 9, and after the services, I was delighted by their impression of my service capabilities. During this lesson, I learned that the wine knowledge and skills are vital in enhancing the quality of services delivered to the restaurant's clients.
Pairing Food and Wine
Furthermore, as argued out by Pretorius, Curtin & Chambers (2012), most restaurant attendants find it quite challenging to pair various kinds of foods with different wine brands. As an amateur in the food industry, I did not possess a lot of knowledge on how to perform the pairing. However, after delivering the services at William Blue Dining restaurant, my competencies were enhanced, and I can now support the arguments made by Borneman, Schmidt & Pretorius (2013) on the significance of wine knowledge and its general impacts on waiters' performances.
References
Bonn, M. A., Cho, M., & Um, H. (2018). The evolution of wine research: A 26 year historical examination of topics, trends and future direction. International Journal of Contemporary Hospitality Management, 30(1), 286-312.
Borneman, A. R., Schmidt, S. A., & Pretorius, I. S. (2013). At the cutting-edge of grape and wine biotechnology. Trends in Genetics, 29(4), 263-271.
Chambers, P. J., & Pretorius, I. S. (2010). Fermenting knowledge: the history of winemaking, science and yeast research. EMBO reports, 11(12), 914-920.
Pretorius, I. S., Curtin, C. D., & Chambers, P. J. (2012). The winemaker’s bug: from ancient wisdom to opening new vistas with frontier yeast science. Bioengineered, 3(3), 149-158.
