Emily Wines - All Comments

RE: The Ethical Sommelier

Greg Tresner — Tue, 21 Jul 2009 09:02:23 GMT

Asking guests for ID. Oh, the issues that come out of that simple request! But, you gotta do it, awkward as it may be.

I love the restaurant bar at the O'hare airport in Chicago with the sign that asks for everyone's ID! In some states, you can't sit in some lounges without showing ID, regardless if you are drinking or dining.

In a resort setting, ID is often left in the room...so I say "would you mind showing me an ID before I serve you? We are required by state law to see your ID upon request". And it soon turns up. I find a little honey and diplomacy softens the "hassle" for the guest. Then, our teamwork kicks in and we do our best to give great service, however sometimes guests are resentful when they can't or choose not to produce ID. Once in a while you are looked upon as the "bad guy" and made to feel uncomfortable, but my advice is to continue being pleasantly firm, unyielding, confident, and cordial. I don't recommend telling everyone that it behooves them to carry ID in case the house burns down and it facilitates identifying the body...But, you can't take the easy way out and serve beverage to avoid an unpleasant experience. It's losing your job that could be the bigger issue.

If you think someone's not of age, ask for ID.

RE: The Ethical Sommelier

Anonymous — Fri, 17 Jul 2009 06:31:24 GMT

Since you asked for it, I'll give you the other end of the spectrum:

I find nothing wrong with having a shot of fernet before or during service to calm the nerves. I find it takes the edge off, and allows me to be more personable with guests. Overall I sell more wine, provide a more relaxed and inviting style of service, and it makes me far more optimistic when dealing with my kitchen. Which, God knows, is like pulling teeth sometimes.

My feeling on buying allocated wines boils down to the timing. If the restaurant passes on buying certain allocated wines and the wines come back around during an "open call", I say go for it. This recession has shown ten times over that even the most highly prized wines are not selling out like they used to. If there is some kicking around after the first round, why not take some for yourself? After all, every other restaurant, including yours, has already gotten first dibs. I don't see why distributors wouldn't rather make the sale than not. Does it do the winery any good to have unsold product sitting in a warehouse? No.

Serving guests is easy. If they're drunk, cut them off. If they're 16 with their parents blessing, turn a blind eye when they let her take a sip. After all, isn't demonizing alcohol consumtion the reason so many rebellious teenagers do it in excess? Look at the Eurpoean model of alcohol consumption and compare it to the number of teen drinking incidents in the United States every year.

"Borrowing" from the cellar. I draw the line here when it becomes about enjoyment. If I'm blind tasting with an accurate and acceptable wine cost, I'll take a bottle here or there to use. If my friends come and sit at the bar then I give them one of my bottles. Since I'm at work so often I find it easier just to keep some bottles from my personal cellar at work. This gives me a steady stream of interersting wines that I can give my friends when they come in so no one has to get a bill and the restuarant doesn't have to cover my enteratainment expense. I feel this is a fair trade off. Also, I feel the sheer number of non-financial sacrifices we all make for our companies more than balances out what little wine we would open under reasonable circumstances.

Shockingly, the biggest issue for me is recieving perks from vendors. I feel very uncomfortable visiting wineries or accepting lunches from brands I don't currently support, or don't plan on supporting in the near future. If I have an existing relationship or friendship with a supplier who wants to take me to lunch, I'll let him. I won't go to a Dom Perignon lunch unless my restaurant carries about twelve bottling on the list and poured it by the glass for the holiday season, which we did / do. I feel that's a fair trade off.

Like everything else in life, it's about balance. If all you do is abuse power and take advantage of every situation for your personal gain, then you have a serious moral hiccup. However, if like me, you have the self control to indulge in a morally questionable perk without making it your modus operandi, then power to the people.

Warmest regards and no regrets,

Johnny Slamon

RE: The Ethical Sommelier

Emily Wines — Tue, 14 Jul 2009 06:22:01 GMT

So, I've heard a lot from those of you on one end of the scale.... anyone want to weigh in with differing opinions?

RE: The Ethical Sommelier

Sara Cavanaugh — Wed, 01 Jul 2009 15:23:00 GMT

This is a good discussion.

My personal belief is that we need to project professionalism to an extreme. The general public sometimes thinks our jobs are constant "play time" and if we project an image of drinking and debauchery, we will be treated accordingly. We study as hard as those with Doctorate degrees and we deserve the same respect.

Working for a publically held, international company like Morton's ethics are always top of mind, so here are my thoughts:

Drinking:

Tasting is okay with a sales rep and before your shift

All servers and managers should have tasted at least each wine by the glass and specialty cocktail

If a guest offers you a taste of their wine you may accept, however, it is that, a taste and not a glass

No "drinking" on the job...ever.

Allocated wines for yourself:

NEVER

Entitlement to the Cellar:

No; for the greater good of the profitability of the restaurant. Samples and gifts from suppliers and guests are a different story.

Refusing Service:

It is our responsibility as liquor license holders to make responsible choices and refuse service to those who appear over the line. We also encourage managers to buy the guest a cab home.

Perks from suppliers:

If it feels wrong, don't do it. We will never get ourselves into a Quid Pro Quo situation, so as long as there is no "this for that" perks are acceptable.

RE: The Ethical Sommelier

Gregory Condes — Sat, 27 Jun 2009 18:48:09 GMT

A code of ethics should be proposed.

I will say that I personally have not been the most ethical sommelier, and I can recognize that now.

“Let he who is without sin cast the first stone” – John 8:7

With that being said the Wine Business shapes and molds ones ways of thinking. We must envelop integrity and values in the profession. Unfortunately though, the business is not black or white, right or wrong. And very much like religion it is very personal and unparalleled.

Ethics are tough because you get into a slippery slope.

The proposition of ethical behavior needs to be assessed by the restaurant/employer and stated in their policy. Every outfit is run differently from one another. Though there are situations where there is no policy in writing so I guess you come back to the idea of having an Ethical Sommelier Ten Commandments sort of law.

Heres where I stand on the different issues raised:

Drinking:

Only tasting of the wines opened for guests or staff training(includes wbg). No actual drinking though. Even though you may incur a slight buzz after tasting multiple wines over the course of service. Somewhat of a gray area.

Allocating wines for yourself:

Give me a break! I have friends who try and justify this to me time and time again. This is a no go zone. Unless you are the owner, or the owner expresses to you to do this. Allocated wines should be off limits. Besides, how many sommeliers out there can actually afford to buy enough of these wines where it becomes an issue. No wines to be allocated, final.

Refusing service:

Yes. It is your ultimately your call. Refusing service sometimes needs to be done. If not someone could die, and you could be involved as an accomplice to a crime. And even if it is a big spender, they will understand when they sober up. If they don’t, you don’t need their business anyways.

Perks from wine suppliers and the like:

I am a wine supplier.

I invite clients/friends out all the time. These are established relationships and it is all merely a thank you for business and fostering good will. I have seen events though where buyers have actually requested dinners at very exclusive restaurants, and actual physical gifts. This is a line that should never be crossed, but it is. This topic goes from Right(or o.k.) to grey and finally to black.

At the end of the day the decision lies within you. A decision you made yesterday may be opposite to a decision you make today even with a very similar set of circumstances. Hence the Grey area that Emily mentioned. Good luck coming up with a list of guidelines…

RE: The Ethical Sommelier

Ted Glennon — Sun, 21 Jun 2009 03:29:15 GMT

This is GREAT!

After Humilty this is my second hot button topic.

I have offended many Sales people and fellow wine-buyers alike with my stance on free-bees. I do not accept anything to influence my decisions as to placements on the list. I have had sales reps come right out and offer to "cut me in" on a sale. NO WAY, and if you make that offer when we are out socially, get ready for a bar-brawl. I cannot stand this accusation against my integrity. The problem is the sales people don't know that they are insulting your integity as so many have come before us that didn't have this perspective.

i work 60 hours a week, i study everyday, i try to improve my skills as a sommelier and leader everyday. i don't work like this to be "bought"

there is a very clear difference between the honest sample, a true gift and a bribe.

Many of us have grown close to those whom make wine over the years, many of my friends in California are now winemakers with thier own labels, we have an understanding: show me a wine i don't believe in and i will be brutally honest. This is a fuzzy area for many and this is were the problems start.

a few other points:

i have drank at work in the past, i never will again, even socially.

I am very responsible about alcohol, I am well known for being Sommelier / Bouncer in a few joints over the years, i even cut off a guest at a beard house dinner!

i open and blind taste my staff 3 times a week, this is only when cost is right and always to educate and understand many of the diverse products we carry. aside from the random taste from a guest this is the only time wines not by the glass are tasted by the staff.

I am a tyrant about tasting/ drinking at work, it is very important to taste your team on the wines you carry, as we all know, however we spit always! no exceptions, Grand Cru Alsace? spit spit spit.

I guess it is because i have had the dis-PLEASURE of working for so many irresponsible people over the years, those bad examples have been more potent in ways than the good examples on what sort of "Sommelier" i am trying to become.

Emily this is a great discussion you have started. thank you.

RE: The Ethical Sommelier

Michael Vaznaugh — Sat, 20 Jun 2009 07:52:26 GMT

Wow, Emily you have opened Pandora's Box!

I do not know where to begin. I have seen most of the scenarios occur firsthand. I might not have the rivers of Germany memorizied, but honesty and ethics have been my strong suit. How many offers do you think I received for my 2005 DRC allocation? The Ritz could not afford to increase inventory and it went away. The hotel didn't want to flip it ( too tough to figure the cost% , plus they wouldn't pay my commission on the sale)

Hopefully, the red-nosed, gin-blossumed sommelier with the taste-vin is a thing of the past. When you are a Floor sommelier, you need your wits about you. Working with a litttle buzz, is like working a little pregnant. People will know, especially your co-workers!!

Refusing service is tough in a hotel setting. People just respond "Just point me to the elevator" or worse " My company brings in $$$ to your hotel and we won't be back next year". But I also had the POWER to offer our over served guests a room at a friendly rate so they wouldn't drive home.

Now the PERKS PART. Living in Northern California is great! I enjoy visiting and staying at the wineries. That is a perk that is very important to my wife. It helps make up for the long hours, and the MIA weekends and holidays. The Sommelier Summits have been highlights of the year. I sometimes will buy wines that have been featured at dinner or lunch, but I have never bought a wine just to win a trip. I also do business with people I like and trust. But recieving any cash under the table for placements, NO way!!

Will they have an Ethics section on the next Advanced exam?

BRING IT ON!!!

RE: The Ethical Sommelier

Megan Yelenosky — Fri, 19 Jun 2009 05:40:21 GMT

While reading this my mind was racing through all the different scenarios, and the choices that I have made. When you first start out in the business it is easy to get pulled down the wrong path but I was lucky and had a great mentor that helped me make the right choices. The one area that I really had to think about was perks from suppliers. I will admit that I have gone on wine trips for the purpose of my education but never to the point where I had to sell my soul. It is always disappointing when you hear that someone has been let go from their position for helping themselves to the wine cellar, didn't they realize that was stealing?

I would love to hear some opinions on a, b, and c of the topic buying allocated wines.

RE: The Ethical Sommelier

Anonymous — Fri, 19 Jun 2009 04:05:41 GMT

Wow! Shed a little on the community! All very well documented and of course some I have come accross and can agree with, and also side check before making the right or wrong decision. I think as professionals we should be the role model, and not care taker not the recipient or bamboozaler of the jobs we pride ourselves in. Well written Master Wines.