Don’t judge a wine – or a guest – by their appearance…
A restaurant guest makes a reservation and mentions that he will be bringing a couple bottles of very expensive wine.
When he arrives he is quick to again point out that he spend a large sum of money on each bottle of wine (over $2,000). He asks to have the bottles decanted, stating that they are unfiltered and aged (both 2001 vintage).
The bottles were from the same American vineyard, of which the manager was unfamiliar. They both “looked” very nice, with golden etching rather that a paper label and red wax instead of a foil top.
Both bottles were gladly decanted table-side and the guest continued to talk up the wine and say how much money he spent on the bottles. There was little of the sediment that the guest had stated would be in the wine. He also invited any staff on hand to try the wine, saying they are very unique.
Tasting each wine, they were nice, but nothing that one would consider “amazing.” After decanting the second bottle there was an opportunity to look up the information of the wines only to find out that they were really $25-$30 bottles!
The guests didn’t have anything to drink other than the two bottles of wine (common courtesy says you buy a bottle off the restaurant’s list). They tipped the server decently (around 20%), but only based on the actual tab (corkage vs. the value).
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