The WSJ has had two articles recently criticizing restaurant wine service:
http://online.wsj.com/article_print/SB1 ... 31647.html
http://online.wsj.com/article_print/SB1 ... 02794.html
Don't know if you need to register to see these, or not, but in brief they had 10 complaints/suggestions:
1) Ask us if we want our wine decanted before you do it. (first, some wines don’t benefit from decanting; second, if you decant, do it at the table so we can see it’s the same wine we ordered; third, offer the taste from the bottle, NOT after decanting)
2) Don't overchill. (and don’t serve reds too warm)
3) Offer more half bottles.
4) Keep open bottles well. (for wines by the glass)
5) Show me the bottle. (for wines by the glass – if possible)
6) Offer "wine doggie bags" and know the laws.
7) Stop abusing the wine. (store in fridges, not “on display” near ceiling so wine cooks)
Offer more-interesting stuff. (does not have to be expensive – just to go with food – example was an Indian restaurant that had some Indian wines, or a Mid-Eastern restaurant with Lebanese wine)
9) Don't overpour. (let wine breathe, and don’t “push” for another bottle)
10) Get better glasses. (it was mentioned that in NYC if one orders a less expensive wine (in, say, the $70 range) the Reidel glasses are taken away and dime store glasses used for the wine)
Also, there was mention that wait staff always ask before removing an obviously empty dish, but will take glasses away with a sip or so left in the bottom.
Actually, I think Louisville is getting better with most of these . . . any thoughts?