Originally Posted by
missydarlin
As for the Riedel issue, I'm guessing that in some restaurants, the wait staff may not know the difference, and in others, many of the customers don't know the difference, so they only pull out the expensive glassware when asked, or have a customer who they think will know the difference.
I think this pretty well sums it up.
Of course the best restaurants will use only crystal for all wine service.
Most irritating of all, some restaurants offer $100+ wines but only cheap, thick glasses.