Article: “Pop the Cork on Wine Training” (Jun.2006)

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excerpt:
"As a restaurant operator, if you asked your servers to explain the differences between Syrah and Petite Syrah, would they be able to tell you? It has always been a continuous struggle for most restaurant operators to keep everybody on their service staff capable of recommending, describing, selling, and serving everything on the wine list that management used many hours and resources to create.

…As mentioned, most restaurant operators face a challenge when it comes to implementing an effective wine training program in order to get their servers educated and their wine sales on the rise. There are several reasons this can be difficult for an operator (corporate and independent alike)…" 

source: "Pop the Cork on Wine Training" by Jorge Castillo (Hospitality Net, Jun.9,2006) 

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