This is part of an ongoing series we’re doing that have nothing to do with Video Production. Check out all of the posts here.
One thing that I’ve learned in the restaurant industry is that higher price doesn’t always mean better quality. Open up the conversation about best value! Value shifts the conversation to require the server to give a value proposition for each bottle they suggest comparatively to others surrounding on the list.
Step 3: Don’t skirt around the price.
Nothing is worse than an overzealous salesman and servers don’t want to be one either. There are kosher and discrete ways to reveal your price point without looking cheap. Try this: point to two prices and tell the server “I want a wine between this and this.” Simple and done. Your guest will never know and your boss will not question if you bought a bottle or the whole vineyard as indicated by your hefty bill.
Stay tuned: The secret step that transforms business dinners into the golf green!