Daily Double (sound)

la oh good dinner P it always is thank you Mrs H why of course it's always good that's why we come here well we must move along good night po good night and thank you Mr hail old customer of yours eh oh yes I've known Mr hail and his wife for years there was that daughter a new son-in-law with him are they always ask for you oh always I've been advising him for years what I call my daily double Oh you mean they're horse players oh no they're not gambling and they take my advice what is this daily devil of yours what are you going to do when we close up nothing you better come home with me and I'll tell you about the system that never loses I certainly want to hear that let's start at the beginning of this Daily Double business why do people go to restaurants strictly from Hunger usually but not always sometimes it's just because they want to eat out for a change could be they're celebrating a special event maybe it's the music or a floor show or a fashionable spot to be seen in I know because in my roving days I worked in all kinds of places from coast to coast did you always have a lot of regular their customers who kept coming back always take Mr hail he was in tonight you know Mr hail told me why in two words taste memories that makes for that fine repeat business and when Mr hail orders it is not my friend strictly from Hunger he combines soup an entree salad and dessert with wines and the result is not just a meal but a dinner a dinner that leaves memories and that's the Daily Double good food and good wine it always pays and it pays well well your checks certainly seem to be bigger than mine not only seem to be they are I make more steady customers because I'm encouraging people to store up taste memories and at the same time I make more money but so many of my customers don't want wine how do you know do you ask them well no I thought as much don't forget that for years newspaper ads have been telling people to drink wine with food magazine ads have pictured food and wine for for your customers many restaurants have a wine display near the entrance to catch the eyes of the customers as they come in of course as soon as a customer sits down at a table there are reminders of one kind or another that suggest wine with food also in many places there is a wine list that stays right on the table just about everybody likes to read the names of wines even though they don't know much about them well that goes for me pop I don't pretend to be an expert as you are maybe our expert is is getting a little hungry say that looks good help yourself Stan I was wondering what your wife was doing in the kitchen she has an idea that every hour or so a man wants something to eat and a little wine to make it taste better I didn't know this was going to be a party well just a snack to tied you over until breakfast all right now make me an expert well hardly that and you don't need to be but there a few things that I could tell you that you should know to begin with there are hundreds of wine names which can be divided dived into five main classes of wine and as a starter you should know those five first there's the appetizer which is served at the very start of the meal I don't give ice water to customers who know wine it's just as easy to pour wine as water and a lot more profitable for all concerned what are the appetizer wines cherry and vermouth mainly and most people like them chilled next we come to the table wines our second class is red table wine like this which is generally served with meat red meat red wine that's an easy way to remember this is burgundy isn't it that's right some other red table wines are clar Zinfandel and Cabernet these and many more are produced right in our own country our third class consists of white table wines such as Saturn shab and the Rin wines like reasing they go best with fish fowl and seafood white meat white wine keep that in mind red wine is served cool or at room temperature but white wine should always be well chilled appetizer red table white table now what's number four dessert wines they're sweet like Port Muscatel toquet Angelica most of them come from grapes grown in the hot interior valleys of California now we come to the fifth class which is both white and red and could be served throughout the meal now I am mixed up well you won't be when I tell you that class 5 is the sparkling one oh champagne yes champagne is white sparkling burgundy is red and of course they should be well chilled before serving I find that folks like them anytime before after with or without meals let's see if I remember them all shoot first the appetizers Sherry and vermouth then the red table wines like burgundy and Claret the dessert wines such as port and Muscatel then the two classes that are always chilled white table wines like uh Saturn and ryin wines and the sparkling wines champagne and sparkling burgundy that's fine now what are you going to do about selling you tell me I've already told you about wine advertising that has paved the way for you but when a customer is at the table that's the time when a suggestion by a waiter is pretty likely to get results cocktail or a glass of cherry I'll take the Cherry Sherry we have a white wine special today would you like a bottle with your chicken well maybe yes we would a bottle of burgundy with your steak well that'll be fine a glass of p with your dessert that's all you have to do my poppets are Breeze one thing more you'll save yourself a lot of trouble if you keep up to date on the wines on hand well that's right the stock may change oh and another thing shoot suppose a customer wants burgundy say with fish do you tell him it's the wrong wine in the first place understand there is no wrong wine rules like red meat red wine were made by taste experts you suggest the wine they recommend but stop there don't argue I used to know a waiter once his name was ulses that really was his name after he'd been around a while everybody called him useless well one day that's two filet of soul and make one very well done two soul and one very well done they're all well done and wait there now what bring us a bottle of the your spal that Burg y burgundy yes burgundy with fish certainly I want it with fish white meat and red wine you won't like it but I do like it but it's against all the rules forget the rules and bring the wine okay but I hope nobody sees you you could never win an argument like that and you shouldn't win I say let a man eat and drink as he pleases in some places the wine like the food Des serve sort of family style because the folks that go there like it that way and that's the way they're going to have it if you ask me or even if you don't then there are other restaurants where the serving of wine is an elaborate ceremony the suier or wine Butler wears his chain and leather apron this wine ritual goes with very formal dinner parties some people who know Fine Wines and Fine Foods like this traditional service of course we don't go that far in our place but still when I serve a customer even an old friend like Mr hail I follow a regular routine as you would have noticed if you've been watching me tonight [Applause] h now then let's go over it again slowly first show the label so your customer will know he's getting what he [Music] ordered don't tear off the foil but cut it which leaves the bottle neat and attractive put the cap in your pocket wipe the top of the bottle and the cork if the bottle has a screw cap you cut the foil unscrew the cap and wipe the bottle have a good C screw and don't lend it because then you won't have it when you want it screw it through the CK and in full view of your customers for that's part of the Showmanship of serving wine my friend useless never found that out [Music] I keep the bottle on the table all the time Showmanship my friend now you get rid of the screw and you're ready to serve the wine with the right kind of a screw like this there's no trick to it at all and no need for that knee action opening a bottle of champagne is a little different loosen the wire hood and remove the top of the foil keeping your thumb on the CK so it won't pop out unexpectedly slant the bottle so the wine is less likely to overflow usually ually all you have to do is Twist the slightly to release it however hold it so it won't fly out and hit somebody have a glass handy so you can start pouring if the bottle overflows and there you are if it's not a sparkling wine wipe off the mouth of the bottle before pouring it's an old custom to serve the host first oh about an ounce it gives him any bits of Co and he has a chance to sample the wine give the bottle a Twist as you finish pouring you you won't have to use a napkin also you won't be likely to dribble wine on the tablecloth which is annoying to the customer besides giving the laundry extra [Music] work don't fill the glass to the brim but leave at least a quart of an inch at the top [Music] I knew you wouldn't like red wine with fish when you fill the glasses place the bottle handy so the host or the guests can help themselves while you're away from the table G pop you get a real kick out of serving wine don't you I get more than that my friend because it makes what Mr hail calls taste memories which is just another way of saying repeat business also those bigger checks that mean more money in our pockets that's for me and you've got everything in your favor the American public is demanding more wine all the time why they're now buying over $500 million bottles a year they have it at home and they've come to expect it away from home serve it to them and serve it right and you are building up that grand repeat business if you don't meet competition you can depend on it they'll go somewhere else there's the demand now for the wine in my opinion you simply can't beat our American wines and California Wines in particular on the ground of both variety and quality right here are the vines the soil and the climate to grow the best grapes and remember our wineries have the technical experts too no better wine growers in the world American wines for Americans that's my platform how about a piece of American cheese well that's nice of you thanks a lot through the years I've never changed my mind about wine it doesn't make a bit of difference whether you serve wine to folks who drink it regularly and take it as a matter of course with a meal or whether it is for people who get all dressed up and order wine for some special occasion either way there's something about wine that tends to make a meal and event that sort of lends an air a festivity to every meal to every Gathering why Stan when Martha brought in this bottle of wine even you said I didn't know this was a party I guess I did I never thought of it that way before have some more cheese Stan thanks I will tastes mighty good does say do you think it might be because you have wine with it you've got something there pup when it comes to Wine I'm with you all the way yes sir one sure way to make good food taste even better is to suggest good wine with it cocktail or a glass of cherry we have a white wine special today would you like a bottle with your chicken a bottle of burgundy with your steak a glass of pork with your dessert good food and good wine it means bigger checks more repeat business and more money in your pocket that good old Daily Double Play it my friend and you can't lose [Music]