Author: Admin

We know a lot of sommeliers would try to upsell their mothers to boost check average. To neutralize potential unwanted solicitation, offer a price range you’re comfortable with when you ask for a wine recommendation.  This should avoid the inevitable offense when you are steered toward options that are inappropriate to your budget.  (ie. “Can you suggest a Tuscan red under $75, preferably not too polished or oaky?”) Though it’s possible they may still try to push your price boundaries, most sommeliers will be relieved to avoid the awkwardness of trying to blindly ascertain how much you’re comfortable spending.

Never order your meat cooked in between temperatures. Contrary to your belief, there is no such thing in Restaurant-land as “Medium Rare-to-Medium” or “Medium Well to-the-Well-side.”  Please choose one of the five standard options on the spectrum of “Rare” to “Well”. Chefs are cooking for a lot of people, not just you. They don’t have time to ponder the existential possibilities of your New York Strip. Also, avoid ordering meat in colors—Pink is medium, red is rare. The only exception is black-and-blue.