This is part of an ongoing series we’re doing that have nothing to do with Video Production. We took a break last week for Jeff’s blog, but this is the final piece in this mini-series. Check out all of the posts here.
Make it unforgettable by building relationships.
Secret Step 4: Make it fun.
You can have all the expertise in your field that you want but people want to do business with people they like and respect. Make the meal an adventure and memorable for the client. Since we are on the topic of wine, you don’t have to do that by over drinking. Try this: tell the server you’d like to have each dish paired with a complimentary wine. There are interactive ways to do this or delegated ways. You might even get the sommelier to come visit the table and talk your guests through mouthwatering selections. If your meeting is on a more serious note, leave a note in your reservation that you like this service done and give your price point. Most restaurants with that scale of wine list will accommodate and make it a truly impressive experience.
My father always tried to teach me golf because the saying was “all business deals are done on the golf green.” Although this may still have merit, the concept is expanded into connoisseurship of many interest these days. Business meetings are just as much about common interests as they are about business practices themselves. Creating an environment where your client can relax and connect through food and drink is imperative to opening up conversation. Who knows, you might order a bottle of wine from France where the client recently vacationed and soon you are far more connected than your competitor. And viola, the golf green is now the dinner table!
Stay tuned: How to accept wine service next week! And what do you do with that daggone cork!?
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!
This is the second part in our series this week about how to be successful at a Business Dinner. Stay tuned!
With so much information out there on the internet these days, we can’t be subject matter experts on all things. We pick the things we like and talk obsessively about them- hence the this blog. There are universal subjects that we all have to engage in regularly; food, and if you’re a Seattleite- coffee. So…
Step 2: Don’t worry about the jargon.
Speak your own language, don’t worry about the pretentiousness (this is Seattle, not DC!). Nothing is harder to keep a straight face when hearing “I’d like white wine with deep tannins, which is of leathery aroma, with notes of petrol, musk and whims of soot” …Mmm we don’t bottle L.A. smog. Instead stick to words you know and types of wines you normally have. “I’d like a white wine that is crisp, slightly sweet and that would pair with our appetizer. I drink sauvignon blanc and pinot grigio at home. What would you suggest?” It’s that simple.
Stay tuned: How to get the best bang for your buck on a bottle of wine!
While recently accepting a position at GoNetYourself, I have moonlighted as a server in restaurants for six years and through college. One of the many scenarios I, amongst other servers, have seen is the business dinner. Working in an upscale seafood restaurant in Seattle not only attracts many of these dinner meetings but also many business people from abroad. This is the beginning of a series of business dinner snafu’s and yes-dos to help us all to close deals while breaking bread. This week will focus on how ordering a bottle of wine can transform your experience.
As with most meals, we’ll start with the beverage. Which means we get to discuss one of my favorite topics, WINE. Cue lip-smacking deliciousness. Unless you make a career out of wine tasting in Woodinville, I don’t expect you to be an expert. But alas, what are business meetings about, impressing the client! Below are a few steps to a memorable dinner.
Step 1: Don’t be afraid to have a conversation.
When faced with a wine list longer than the city phone book, you have two choices:
1. Close your eyes and stick your finger in the middle of the page. Where is lands, your fate decides.
2. Ignore your client to read the list…
These both are losing options. INSTEAD, don’t be afraid to ask your server. We study and are tested on this stuff like it’s a medical degree. Tell the server generally what you are deciding between for an entrée so they can best pair your wine. Also involve your guest and their preferences, make it an exciting event even in the small detail of wine!
Stay tuned: How to get past language barriers from wine talk to real talk!