Morning!

I just received my first very high-end restaurant (reimbursement is well over $250). The MSC is *not* Coyle. I've done a number of shops for this MSC, and I have not been able to get more than a 9 on the reports. They are VERY particular with their narratives.

Now, because the reimbursement is so high, and I don't want to "eat that" (pun intended! LOL) - send me some tips and tricks here!

1. It's a bar & restaurant. I'm supposed to order a glass of wine at the bar. No Zin - which sucks, it's the only wine I like. No notice of this until the job was accepted.

Q: IDEAS on a good wine, similar in taste to White Zin? I like berry flavors.


2. I have to interact with the Hostess (before & after), Bartender, Busser, Server, Bread Person, etc. I think there are a total of 7 people I have to write narratives on.

Q: TIPS for anything in particular I should note on my DVR or remember to look out for?


3. I'm supposed to order an "After Dinner Drink". Well, my repertoire of alcoholic drinks are limited to: Kahlua & Cream (in a tall glass) and a Morgan's & Gingerale with a twist of lime! (dancing on the tables after 3 of those! LMAO!) Yup - that's it, those two drinks! Okay, so I'm a wuss.

Q: HELP! I love coffee, but don't like those Irish Coffee things. What would be a good "after dinner drink"?


Finally - on the Survey - I've read over it, looked at the examples, and it's pretty clear cut, explaining every interaction from the time I pull up to this restaurant. I don't mind narratives at all - I just want to be sure I get this all right. I had this shop assigned in December, but I had to cancel when I came down with pneumonia. I didn't name the client here, so the MSC is Customer Impact.

Has anyone gotten "10" on surveys with them? What advice for their surveys? Like I said, I cannot seem to get above a "9" with them.

TIA!



Edited 1 time(s). Last edit at 03/04/2012 02:58PM by r@inyDayZ3.

First of all enjoy yourself and don't stress. Remember timings, names, staff,
and all of that. I'm sure they want a very detailed report. I wouldn't worry about getting a 9, very acceptable. My favorite after dinner drink is Kaluha,
or a brandy, while I'm not a wine drinker, I do enjoy Pinot Noir. Take notes,
go to restroom in stall, do your remembering. I don't use my phone at the table, out for an expensive dinner, enjoy the food and company. I think
using your common sense and gettting 9's puts you on top, you'll be fine.
This won't help, but will give you support.

These are my favorite kind of shops! I'm jealous.

If you like zin, get a moscato, Riesling, or just ask the bartender for a sweeter white wine. It will give you more for you narrative if you ask for suggestions anyway.

You can also ask for a dessert wine like an ice wine after dinner.

If you don't normally drink that much, don't finish your drinks. Leave the one at the bar. Leave the after dinner unfinished. No one will care as long as you paid for them.

I also try to use the phone for notes discretely but just act like I'm doing something important if they see me. They don't know I'm not a doctor.

If you like coffee, and you like Kahlua, then how about coffee with Kahlua and cream? That could be an after-dinner drink. Or coffee and Bailey's is another one. Creme de menthe and cream on ice would also be considered an after-dinner drink (tasty if you like mint).

For wine - ask the bartender for a Reisling or if there is a Gewurtzameiner or Gruner Vetliner on the list, you could try those. Or as someone else suggested, tell the bartender that you like fruit-forward white wines with high residual sugar and see what they point you towards.

Baileys sounds like it would be a good one for you, since it's creamy. Frangelico is another option -- not creamy, but it's delicious. Sambuca woud likely be too strong, and it's normally served with a few coffee beans thrown in (you don't have to eat them though), but the good thing about that one is that it's served in a very small glass and it's clear, so you could always discreetly empty it into your water glass.

Good luck!

Thanks everyone thus far for the suggestions!

I have to say, I'm REALLY looking forward to it! My husband and I have always loved to go out for dinner, but our "high-end" is about $80.00 with the tip! The most we ever spent was $110 - at a Walt Disney World Restaurant. LOL

I have specific things I can and cannot order - Lobster being one of them. (bummer!!)

I also have to say that we have a special occasion (saying we have our 20th anniversary - close, it's only our 22nd first date anniversary!). They want to know if we are treated to something special.

Heck, we're supposed to see if our chairs are pulled out for us!

I'll definitely ask the bartender for the fruit flavor wine. Now Mickey - I don't know if I could even PRONOUNCE the "Gewurtazmeiner".. LOL

I'm excited, I cannot wait to go! Get to practice my "nose in the air"!

I use a personal recorder when doing high end restaurants. I put it inside my bra. That way I can give direct quotes and timings to the second and sit back and enjoy the meal. I just talk to myself, recording names, descriptions and things that go on during the meal. My husband is used to me talking to myself during our meals. I don't have to write anything down, I just replay the recording when doing the report.

Just call it "Gah-vert" (many people shorten it to that as they don't want to attempt to pronouce it) if you want to order it. Have fun!

Re; wines - white zin is a rose wine, so you can also check the wine list for rose options and ask which is fruitiest, or sweetest. Don't let them push you into a white zin though :^)

Also know that at most high-end restaurants, you can have the option of the bartender pouring you a taste before you order a glass of wine. That way you can be sure you like it.

Unless instructions prohibit it, you can also send back any wine ordered if it doesn't suit your tastes. Many people are uncomfortable doing this, but it's normal in high-end places! I had a round of fine-dining shops a few years back where I had to order a $100 bottle of wine, then complain about it and send it back. After doing a few of those, I became much more comfortable being picky about wines.

If you are a zinfandel drinker, I think that you should order a white wine spritzer. Ask the bartender for a white wine cocktail made with a sweeter wine. Also, this is a perfect opportunity to get a suggestion from the bartender...this is their profession after all!! Ditto for the after dinner drink.

peachgirl Wrote:
-------------------------------------------------------
> If you are a zinfandel drinker, I think that you
> should order a white wine spritzer. Ask the
> bartender for a white wine cocktail made with a
> sweeter wine. Also, this is a perfect opportunity
> to get a suggestion from the bartender...this is
> their profession after all!! Ditto for the after
> dinner drink.

I think the instruction is specific to ordering a glass of wine, though. The spritzer will be consider a cocktail and could get the shop disqualified.....

If that is the case, then I would stick with the suggestions from the bartender...they are the professionals. Also, higher end restaurants generally employ an on site somelier, a terrific resource!

Super - more suggestions! Thanks all!

Steve - you are correct. A glass of wine is specific; with no Zin or Berringer. Bar first, order the wine. (No bottles permitted in this scenario). Wait for our table, see if the hostess comes over to get us. Interact with the bartender and ask about wine.

We are also supposed to have an "after dinner drink". It's our choice to leave our glass at the bar or take it with us (and see if our glasses are actually taken for us by a server or hostess.)

The main concept behind the 'no zin' & 'no Berringer' rule is to make the evaluator seem like a regular customer/wine drinker. Those who spend a lot of time and money buying wines at bars usually move away from those options after a short time. Shoppers have been known to order what they know when feeling of their element, so those options can be a giveaway.

Don't be intimidated by ordering wine, though. The concept of the evaluation is partly to see how the bartender guides you through the ordering process. They will probably suggest a really nice glass and it may just change your preferences for wine :^)

No mater what, remember to enjoy the diner! I always recommend taking some in-depth notes when you leave the restaurant, then get some rest after the good meal and write the report in the AM. You may have a better recollection for recounting the experience after sleeping on it.

When I was an editor, the problem I usually found with fine dining narratives is that shoppers either loved the experience or hated it. It was hard to find someone who could objectively point out three really great things and another three that needed improvement. Make that your goal, type the narrative in a word processor and proof it before posting it in, and you may just get that elusive '10'...

SteveSoCal Wrote:
-------------------------------------------------------
> The main concept behind the 'no zin' & 'no
> Berringer' rule is to make the evaluator seem like
> a regular customer/wine drinker. Those who spend
> a lot of time and money buying wines at bars
> usually move away from those options after a short
> time. Shoppers have been known to order what they
> know when feeling of their element, so those
> options can be a giveaway.
>
> Don't be intimidated by ordering wine, though.
> The concept of the evaluation is partly to see how
> the bartender guides you through the ordering
> process. They will probably suggest a really nice
> glass and it may just change your preferences for
> wine :^)
>
> No mater what, remember to enjoy the diner! I
> always recommend taking some in-depth notes when
> you leave the restaurant, then get some rest after
> the good meal and write the report in the AM. You
> may have a better recollection for recounting the
> experience after sleeping on it.
>
> When I was an editor, the problem I usually found
> with fine dining narratives is that shoppers
> either loved the experience or hated it. It was
> hard to find someone who could objectively point
> out three really great things and another three
> that needed improvement. Make that your goal,
> type the narrative in a word processor and proof
> it before posting it in, and you may just get that
> elusive '10'...


I have a husband who enjoys wines and knows exactly what they are in his repertoire. As a restaurant goer with him, I, who cannot tell the difference between a $2 bottle and a $50 bottle in taste, will usually order something less expensive and even ask the bartender questions. I think there are many times when one wine drinker and a non educated social wine drinker who is along for the ride might go to the bar and one might seem "stupid" about wine. I don't think high end restaurants are stuffy these days like they used to be, at least not in Los Angeles for the most part. No one has ever batted an eyelash about my wine questions.
A caution about one high end restaurant I did...I was ready to observe the outside and check out the menu leisurely before entering to make sure I would order within the range, then get "ready" for my observation with the host/hostess. This particular restaurant reimbursed well over $200 for a dinner for two and had an outdoor menu in the window. I was caught off guard when the valet opened the car door for me and then walked me up to the front door, opened the door and accompanied me to the host stand. We were seated quickly. The server came quickly too not giving me the chance I use when I approach a new job to psychologically get ready as I slowly walk up. So be prepared to not have that alone time with your guest if that happens to you. I had to switch to high gear immediately and felt unprepared.

I like the sugestion of Pinot Noir - seemed nice and mellow to me and I lke sweet wines...while Pinot Grigio is like vinegary or acidic to me.

How about Anissette for an after dinner drink? Sweet and kind of licorice tasting, but not as strong as Sambucca.

Sounds like it's going to be great fun. Enjoy !

I have gotten 10s on my shops with CI. I haven't done a high end restaurant, but have done a hotel. They provide writing models and I do try to carefully follow their format. At least for the shops I have done, the narrative has not been excessive. I do remember something about sticking within a range of number of sentences for each area. Just make sure you review all those documents and you will be fine.

Hi All!

I thought I would resurrect this and let y'all know how it went!

DH and I really enjoyed ourselves! The steaks were absolutely scrumptious and there was so much dang food we ended up leaving one entire side dish! It WAS definitely very expensive.

We sampled some of the wines at the table at the Server's suggestion and our bar order was actually for just mixed drinks.

Now, I wouldn't go back on my personal dime - much too out of of my price range, but I (YEAH) did everything correctly and received a 9 on the report (after 2 clarifications yet!) and am being reimbursed and paid for the entire shop!

Overall, the report was not bad, a bit detailed but not quite as detailed as I was (nerves, just wanted to make sure I had it all down & correct).

Great time and great company!! (those 10's though are still elusive to me! LOL)