food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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The Total Experience: Creating Distinctive Food <strong>and</strong> Wine Capabilities 309<br />
event. For many of us, serving a multi-course tasting menu in a restaurant or executing a dinner party in<br />
our home can be a daunting task. Good planning <strong>and</strong> organization on the front end will make the evening<br />
go smoother <strong>and</strong> eliminate some of the pre-event nervousness. Basically, a properly set table is designed<br />
to make service go smoothly for both the guest(s) <strong>and</strong> the host. There are many great books available on<br />
the topic of table setting <strong>and</strong> table service as well as many good Web sites. Below, are a few basics to<br />
remember that will serve you well whether you are working in a restaurant, you’re a host or a guest:<br />
● Dinnerware <strong>and</strong> flatware should be set about a thumb’s width from the edge of the table.<br />
● The st<strong>and</strong>ard rule is that you eat to your left <strong>and</strong> drink to your right. By remembering this<br />
guideline, you can easily figure out which bread plate, coffee cup, or water glass goes to which<br />
guest. Of course, if a guest drinks from the wrong glass or uses the wrong fork, it should not<br />
cause any embarrassment <strong>and</strong> should be swiftly replaced without any further attention.<br />
● Both flatware <strong>and</strong> glassware should be placed in the order that guests will be consuming the<br />
courses. For instance, the fork for the first course will be in the outside left position <strong>and</strong> the<br />
<strong>wine</strong> glass for the first course will be in the outside right position. If you are serving a soup or<br />
other course that uses a spoon, the spoon will be placed on the right of the dinner knife.<br />
● A water glass should be placed just above the dinner knife. Wine glasses are placed to the right<br />
of the water glass. If serving 2 <strong>wine</strong>s, the glasses can be placed in a triangle with the 2 <strong>wine</strong><br />
glasses to the right of the water glass. The <strong>wine</strong> glass that is to the front, right h<strong>and</strong> side is for<br />
the first <strong>wine</strong>, the one behind it for the second, <strong>and</strong> the water glass is the third glass on the left<br />
above the dinner knife. If serving 3 <strong>wine</strong>s, the glasses can be placed in a square surrounding the<br />
water glass. The <strong>wine</strong> glass that is farthest to the right is for the first <strong>wine</strong>, the one behind it for<br />
the second, <strong>and</strong> the <strong>wine</strong> glass behind the water glass is for the third <strong>wine</strong> (basically, starting<br />
with the <strong>wine</strong> glass on the lower right position <strong>and</strong> moving in a counter clockwise direction. If<br />
serving 4 or more <strong>wine</strong>s (<strong>and</strong> have room on the table to place them), a straight line across the<br />
top of the place setting or slightly at an angle going outward from the place setting (in a diagonal<br />
formation) is your best bet. If in a straight line, the water glass is the last one to the left <strong>and</strong><br />
<strong>wine</strong> service begins to the right <strong>and</strong> moves to the left.<br />
Properly preparing for service is an important part of the total <strong>experience</strong> of your guests. The following<br />
sections provide an overview of general considerations for <strong>food</strong> <strong>and</strong> <strong>wine</strong> capabilities <strong>and</strong> the impact on<br />
this <strong>experience</strong>.<br />
THE TOTAL EXPERIENCE: CREATING<br />
DISTINCTIVE FOOD AND WINE CAPABILITIES<br />
Each <strong>food</strong> service <strong>experience</strong> can be thought of as a unique bundle of tangible <strong>and</strong><br />
intangible products <strong>and</strong> services provided to the consumer. This is certainly true of any <strong>food</strong><br />
<strong>and</strong> <strong>wine</strong> service <strong>experience</strong>. The actual <strong>food</strong> <strong>and</strong> <strong>wine</strong> are tangible, but much of the broader<br />
<strong>experience</strong> is tied to more intangible variables such as atmosphere, service, <strong>and</strong> image. These<br />
are intimately tied in with etiquette, customs, traditions, <strong>and</strong> fashion.<br />
By creating <strong>food</strong> <strong>and</strong> <strong>wine</strong> matches that are either good or great, you can create value<br />
for the customer, which is the ultimate goal of any business. Value is a complex perception<br />
that involves many things, including <strong>food</strong> ingredients <strong>and</strong> preparation, <strong>wine</strong> price <strong>and</strong> value,<br />
menu <strong>and</strong> <strong>wine</strong> list presentation, a well-trained staff, <strong>and</strong> professional, unpretentious service.<br />
The <strong>food</strong> <strong>and</strong> <strong>wine</strong> <strong>pairing</strong> capabilities you have developed as you read through this text<br />
provide you with a potential distinctive capability that could create a competitive advantage<br />
for your business. Food service firms that are able to differentiate themselves by providing