Should First wine not be poured in cabin?
Aug 11, 2018, 8:09 pm
#46
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I have rejected a few bottles of wine in restaurants after tasting, and never done so lightly. I have always asked the server to try some on the understanding that if they think it’s OK I will stick with it. None have accepted the offer and all have replaced the bottle every time. I think it’s a fair and necessary process with wooden corks. Nothing to do with just being fussy or theatrical.
No different to if there was a problem with the meal itself - there isn't a meed for the waiter to provide a small piece of the meal for tasting before serving the whole meal in order to be able to complain if there is an issue
Aug 11, 2018, 8:32 pm
#47
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Are you trying to be obtuse or have you never been to a grown up restaurant?
Aug 12, 2018, 12:18 am
#49
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Perhaps just coincidence but mixed fleet in F I always have wine poured in galley and brought to seat , worldwide - bottle brought to seat every time! I may just be unlucky but had a dreadful F flight to ORD this week with a mixed fleet crew - had to walk to galley multiple times to get not only wine but twice to request if the water glasses could be brought out - crew did absolute minimum they could possibly get away with!
Aug 12, 2018, 12:42 am
#50
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A few years ago when BA were serving Chateau Talbot in F, we did have a corked bottle. At first I thought it might be my taste buds playing havoc, or a lack of airing, but it just wasn't right. Unfortunately cabin crew aren't allowed to taste (to verify) so the second bottle was opened and very fine it was too.
Going back to the OP I certainly do think that wine should be poured from the bottle at the seat, especially the first glass to verify that the correct wine is being served, and a taste should be offered to ensure the wine is good and to your taste. Ideally, if you're not sure which wine to choose, you ought to be offered a taste of the wines you might like. Drinking wine is one of life's pleasures and if the marketing department are keen to stress the 'fine dining' experience of F then I do think that the drinks service should be done correctly. Not doing this smacks of a lack of training.
Aug 12, 2018, 1:33 am
#51
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Going back to the OP I certainly do think that wine should be poured from the bottle at the seat, especially the first glass to verify that the correct wine is being served, and a taste should be offered to ensure the wine is good and to your taste. Ideally, if you're not sure which wine to choose, you ought to be offered a taste of the wines you might like. Drinking wine is one of life's pleasures and if the marketing department are keen to stress the 'fine dining' experience of F then I do think that the drinks service should be done correctly. Not doing this smacks of a lack of training.
I am not a wine expert, as I much prefer a cold beer, but I think most people would know this. Perhaps apart from the few posters who can't tell vintage champagne from Blue Nun in which case I can appreciate that any tasting or checking of the label would be a waste of time.
Aug 12, 2018, 2:56 am
#53
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Expanding on this subject I have just returned last night in F from Dallas. What surprised me in both directions is that the crew member didn’t know what Grand Siecle was and I had to say champagne to clarify their blank expression. On the flight out wine served at the table. On the way back it was brought from the galley. This was a full F cabin and the 3 crew worked extremely hard but seem to struggle with the work load. I had to go and request Liberty bag after take off, main course brought to table before starter, wine for starter forgotten. No water offered with meal or after and in the end I had to go to the galley and ask for my bottle. I’m not complaining because the crew were working very hard but it did feel like they needed some help to deliver what F service should be.
Aug 12, 2018, 3:40 am
#54
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- a much higher standard of training
- an additional CC member assigned to F cabin
But here’s another thought : maybe they’re simply in the wrong job. Which is what I might be tempted to conclude if I booked myself into a 5 star hotel, only to experience a similar scenario.
Aug 12, 2018, 5:04 am
#56
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I want to see the bottle so I know they're pouring the right wine, even though I'm only in CW!
Aug 12, 2018, 7:12 am
#57
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I agree in F it should be done - the notion being that F is high end, even if the food quality is questionable at best.
Aug 12, 2018, 8:24 am
#58
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Montreal, every decent restaurant that has a by the glass selection will let you taste it and pour your glass from the bottle at the table. Eliminates shenanigans.
Aug 12, 2018, 8:42 am
#59
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Where is it you live? In London - and indeed in France - I wouldn't expect a mid-level restaurant to bring out the bottle when ordering wine by the glass. That would be fairly high end only.
I agree in F it should be done - the notion being that F is high end, even if the food quality is questionable at best.
I agree in F it should be done - the notion being that F is high end, even if the food quality is questionable at best.
Aug 12, 2018, 9:22 am
#60
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You have to recognise in this day and age of competitively priced premium air travel cabin crew have many other other customers and duties to attend to.