What do waiters need to know about cheeses and wine types in a fine restaurant?
In most better places, because the menu changes on a daily basis, the Chef and/or the Sommelier will have a meeting before opening for business with the waitstaff to explain the days’ specials and how they’re prepared, suitable wine pairings, etc. Some places even let you taste everything so you really know what you’re talking about. That’s not to say that finding out about wines and cheeses on your own before hand is a bad thing and it’s relatively easy to do. Many wine shops have tastings and one day “Wine 101” type courses often free of charge. Same with cheese shops if you have any in your area. If you have a Williams Sonoma store nearby stop in to see if they’re giving any courses or demonstrations in-store. These are free as well. As a waiter you won’t need to be an encyclopedia of wine and cheese knowledge, but knowing as much as you can about the foods your chef is preparing helps. If you’re working in a place that has daily specials that are not written down, you’ll have to me
