A Taste of the Good Life: Wine Education

How has this idea enhanced your club's operation, etc.?

During the annual winter shutdown, all employees were invited to attend a four-day interactive wine training seminar. Each day consisted of a combination of lectures explaining how wines are made, regions, varietals and stylistic variations. Along with the lectures were comparative tastings between regions (old world vs new world or California vs Oregon), varietals, and pricing levels. We reviewed the steps of bottle service and role played until everyone felt comfortable. At the end of each session, we had a selection of meats, seafood, cheeses, fruits and nuts to experiment with food pairings. The team had a lot of fun shouting out their favorite and least favorite combinations and we discussed the science behind classic pairings.

While all employees were invited, the greatest impact was on the servers, bartenders and kitchen crew. In addition to being a great example of how we can work, play and laugh together, this program provided important opportunities for the team to experience flavors that our members taste every day.

How was this idea implemented, and what have been the club members' reactions?

The idea was implemented over our annual winter shutdown and took place over four days. The members directly benefit by the development of the kitchen and service team's understanding of food and wine. This additional knowledge enhances their ability to make informed suggestions and improves the overall level of service that they provide.