At the Immigrant Room in The American Club in Kohler , Wisconsin , sommelier Anthony Garcia says he usually brings guests choices ; the first evening , they may choose one bottle but satisfy their curiosity on the next night with one of the other offerings .
THE STORYTELLING IS AN IMPORTANT PART OF THE EXPERIENCE .
IDA DONHEIM , RESTAURANT DIRECTOR , BRITANNIA HOTEL
to nearly 1,100 bottles . “ When our servers taste wine , they only taste it , and there ’ s a bit of a sacrifice ( to open an expensive bottle for just sips ), so we usually do a special on it for that night ,” Garcia says . “ It ’ s an investment in our staff .”
Garcia also started a private Facebook page to keep servers updated on the menu ’ s wines . “ Anytime we add something or if we got rid of something , we let them know ,” he says . The servers also educate Garcia about regulars and returning customers so he knows their likes and dislikes .
One of the Meadowood Resort ’ s education classes on wine
BEYOND THE BOTTLE Every December at the Anantara Kihavah Maldives Villas , “ wine guru ” Arunkumar
38 hotelsmag . com March 2020