A failure of hospitality?

originally posted by Rahsaan:
originally posted by Marc D:
I like it.

You are almost forced to engage the wine guy or waiter about the list, and that has to be good.

Wine should be fun, less serious and maybe about discovery. I think that is what they are going for.
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Why is it good for people to engage the wine staff. Sure, that should be possible if you want, but most people go to restaurants to enjoy good food/wine and socialize. Not have some big drawn out exchange with the staff.

I think the main thing they are going for is gimmickry.
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I'm just trolling. Knew this would be universally hated, for good reasons.

I do think engaging the sommelier is a good thing though, at least for me.
 
originally posted by Marc D:

I'm just trolling. Knew this would be universally hated, for good reasons.

I do think engaging the sommelier is a good thing though, at least for me.
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Engaging the sommelier is a good thing. Having to interrogate him about every wine on the list would get old very quickly.
 
originally posted by Marc D:
originally posted by Rahsaan:
originally posted by Marc D:
I like it.

You are almost forced to engage the wine guy or waiter about the list, and that has to be good.

Wine should be fun, less serious and maybe about discovery. I think that is what they are going for.
Click to expand...

Why is it good for people to engage the wine staff. Sure, that should be possible if you want, but most people go to restaurants to enjoy good food/wine and socialize. Not have some big drawn out exchange with the staff.

I think the main thing they are going for is gimmickry.
Click to expand...

I'm just trolling. Knew this would be universally hated, for good reasons.

I do think engaging the sommelier is a good thing though, at least for me.
Click to expand...

This list is maddening enough that it almost makes me want to engage the sommelier in fisticuffs, which probably isn't the desired reaction.
 
originally posted by mark e:
It is indeed a baffling document. I suspect that there are actually some interesting wines on the list; we just haven't a clue exactly what they are.

It is too bad that they didn't interview the buyer to get some insight into why he would arrange the written list that way.

Having been ITB, I would say the list's biggest defect is that amount of time the staff would have to engage with the table . . . would ½ hour suffice? Do diners want to take notes and fill in the missing pieces? Who knows?

Here is an extract from a menu at a local restaurant. It is also nutty because instead of giving the farm name it lists the first name of the farm's owner. WHY???? In both cases their logic escapes me.

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This just makes you wonder what kind of industrial horseshit gouda, hazelnuts, and basil vinaigrette they're serving.
 
what is meant by "cokes". "gruner-cokes", wtf? i don't get it.

i actually think i would walk out of this place unless some nice waiter told me to relax and explained the joke to me.
 
Trying to figure which 09 Vollenweider I'd pay $75 for in a restaurant. No thanks. unless it's $CAD or Jamaican.
 
originally posted by Todd Abrams:
"...rather than meant as a divisive document, separating wine expert from novice by testing their ability to comprehend such a menu, Hatchet Hall’s list is meant as a democratizing one, putting all diners on the same page in terms of familiarity.

Yes, the list is unreadable. But it is unreadable to all."
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The small font words at the bottom right are readable and understandable. I think that would be the path to take.
 
originally posted by Todd Abrams:
"...rather than meant as a divisive document, separating wine expert from novice by testing their ability to comprehend such a menu, Hatchet Hall’s list is meant as a democratizing one, putting all diners on the same page in terms of familiarity.

Yes, the list is unreadable. But it is unreadable to all."
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The defense is even more ridiculous than the list, and I want no part of the wine utopia that this list is apparently leading to.

The criticism of Hatchet Hall’s unconventional wine program is thus just as important to consider as the list itself. Wine culture in America may have come a long way, but as evidenced by such a strong and virulent response to a challenge to the status quo, there still is a long way to go.

Perhaps if there were more Somms out there like Leer and Vourvoulis, we would get there a little quicker.
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Imho, the list seems like a harmless attempt to innovate, which involves taking some chances. It would be instructive to monitor actual customer response over a few months.

Rodell's response, otoh, borders on turgid: it made me think of Nero Wolfe ranting. At worst, the authors of the list are guilty of bad judgement, in which case their commercial pain should provide the self-corrective antidote. If you don't like the approach, dine elsewhere.
 
originally posted by Ian Fitzsimmons:

Rodell's response, otoh, borders on turgid: it made me think of Nero Wolfe ranting. .
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There was a time that I read many too many Nero Wolfe/Archie Goodwin novels and the only rants I remember were about post-prohibition beer, orchids and not talking about business during meals. Could you remind me of what you are talking about?
 
originally posted by Cole Kendall:
originally posted by Ian Fitzsimmons:

Rodell's response, otoh, borders on turgid: it made me think of Nero Wolfe ranting. .
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There was a time that I read many too many Nero Wolfe/Archie Goodwin novels and the only rants I remember were about post-prohibition beer, orchids and not talking about business during meals. Could you remind me of what you are talking about?
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There is intermittent banter in the series between Archie and Nero on one's guest as a jewel upon the cushion of hospitality; and then there is Wolfe's blanket intolerance of behavior falling short in any detail of his expectations.
 
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