While this is not meant to be a Dale Carnegie Course on winning friends, some of his principles first published in 1936 apply to being a wait staff, host, or store clerk when it comes to wine sales and service. Let’s pretend you are only interested in getting more tips, sales, or accolades. Look at the following Carnegie principles to decide whether living and using them will add to your pocketbook?
Become a Friendlier Person – If you are unenthusiastic, look tired, or recite the menu or wine list without emotion do you run the risk of not being tipped at all?
Don’t criticize, condemn or complain – If the wine selection you have to offer is not that great or is missing some wine types needed to pair with certain menu items, and you comment negatively about this, are you likely to get a lower tip?
Give honest, sincere appreciation – If a guest selects from a wine list unaided by you and you mechanically say “that’s a good choice” is that guest likely to feel important?