So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Daily Archives: March 21, 2010

On wine glasses

Wine glasses are an important component in the enjoyment of wine. Unfortunately, most restaurants must take the lowest road when it comes to wine glasses. This is due to the fact that the best wine glasses are crystal, which is delicate, easily broken and expensive. Why use nice crystal (even budget crystal) when cheap Libby glasses will suffice? These sturdy glasses rarely break and are dishwasher safe. Libby actually has some “decent” glasses to choose from; unfortunately, some restaurants don’t choose anything other than these little 10 oz “all purpose” thimbles:

These glasses are virtually useless for the enjoyment of wine. Not only are they way too small, they are heavy and clunky.

If your restaurant uses these glasses, you should lobby for something like these:

Libbey 077561 20 Ounce Perception Wine Glass.

Yeah, they are double the price, so it might be a hard sell. But you might try telling your management that the 10 oz glasses do nothing to encourage the purchase of wine, while these 20 oz glasses will send a better message to your guests who might be more wine savvy than your management gives them credit for. Perhaps your managers don’t want to encourage wine. After all, draft beer has such a high margin. But let’s not forget that wine can also push higher priced food.

Nothing discourages a wine drinker more than getting a 5 or 6 oz pour in a 10 oz. glass. There are even places that have the nerve to use 8 oz glasses. I think that managers think that it looks like the consumer is getting a “full glass”. But that is absurd.

Crystal glasses like Riedel, Stötze and Spiegelau don’t make sense for “budget” restaurants. But that doesn’t mean that you have to settle for ill-designed glasses. You wouldn’t serve beer in ice tea glasses, would you?

In a future post, we’ll cover higher-end glasses. But for now, let’s get rid of these tiny glasses, shall we?