Author, Ed Korry’s accomplishments include these designations CHE, CSS, CWE. He is a retired Beverage Department Chair at Johnson & Wales University, Author, Contributing Editor and Consultant.
The beauty of Paso Robles
While the retail off-premise market has plunged into sophisticated and flavorful non-alcoholic beverages, restaurants in general still offer what can best be described as children’s drinks, as non-alcoholic beverages.
A number of restaurant wine experiences in the past six months gave rise to this article. Complaints about the level or quality of service are nothing new, especially as it becomes increasingly difficult to find appropriately skilled servers. Personality and soft skills go a long way toward mitigating lack of knowledge or skills, but when that lack of knowledge or skills negatively impacts the guests’ experience, guests are not so forgiving.
Too often we limit ourselves to what we know or feel comfortable with, and nothing is more applicable to that than a discussion of sparkling wines.
By Edward M. Korry CHE, CSS CWE, Department Chair of Beverage at Johnson & Wales University
