Many recommended actions and communications we have been talking about in all of the previous lessons may be somewhat subtle and probably unrecognized by 80% of your guests. They have come to drink and dine for reasons other than to critique your service.
However, in the back of their minds, all of these professional behaviors will register with them and you will be thought more highly of because of them.
Not all customers worry about pairing their wine with food. A Satisfied Sipper of oaked Chardonnay will tell you that their wine goes perfectly well with ALL food.