The editors of Sommelier Journal have devoted their entire February issue to service in the restaurant industry, covering topics ranging from glassware to training to an all-star roundtable discussion on a wide range of service topics.
"Part of our core mission is to provide a place for sommeliers to share best practices, and in this economic climate, there may not be a more important area than service where we can do that for our readers," said Sommelier Journal Editor David Vogels, CWP. "I am delighted with how the issue turned out: this is essentially a textbook on restaurant service."
February's Special Service Issue is anchored by the 16-page roundtable discussion featuring a panel of experts from around the country: Randy Caparoso, Matthew Conway, ASA, Christie Dufault, Nick Peyton, and Bobby Stuckey, MS. The conversation covers subjects such as the attitude and skills required to excel in service; finding, training, and motivating your staff; proper methods of handling difficult guests and service interruptions; greeting and saying goodbye to guests; pricing strategies and tableside dialogue; and much more.
"Sixteen pages, and it really is 16 full pages without any padding, may seem like a lot," said Editor David Vogels, CWP, who moderated the discussion. "But it was tough for me to cut it down even to that length. The discussion was so good and so useful that I felt I should have had to pay a fee just for the opportunity to sit and listen to it."
Vogels gathered together a group with more than a century of combined industry experience: Sommelier Journal Bottom Line columnist Randy Caparoso, a founding partner and former corporate wine director of Roy's Restaurant Group; Matthew Conway, ASA, currently the general manager of Marc Forgione in New York City, and formerly a sommelier at Aquagrill, Pace, and Gray Kunz's Caf
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