Thus good wines to go with spicy Asian or Mexican food (sweetness to balance hotness) might be:
Riesling, White Zinfandel, or Moscato (because of the residual sugar/sweetness)
And good wines to go with a fatty, salty rib eye steak might be (because of the tannins):
Cabernet Sauvignon, Chianti or Sangiovese,or red Bordeaux.
A roasted chicken or roasted vegetables (savory low acid dish) might be better with a Chardonnay, a Spanish white or red Rioja, or Malbec
Practice pairing entrees on your menu with the wines available where you work.
Why not just drink what you like and don’t worry about the food?