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🌟 The World's Top Waiter Competition – Challenge #2: Presenting & Serving Wine 🍷 Dear Competitors, The journey to becoming the World’s Top Waiter is about showing your passion, skills, and professionalism at every step. We were thrilled to see the first challenge submissions, but we know many of you haven’t stepped up yet. This competition is about learning, growing, and showcasing your talent, and now is the time to dive in! 🌍✨ Remember, this is not just about winning a title but also about making connections, growing your confidence, and proving yourself on the world stage. So, if you haven’t yet participated, now is your chance to shine! Challenge #2: Presenting & Serving Wine 🍾 We want to see flawless style, correct protocol, and proper language as you present and serve wine to guests. Your task: Bring the bottle to the guest, present it properly (announce the wine type, vintage, etc.). Open the bottle carefully and pour a sample for the guest to taste. After the guest approves the wine, pour it over the rest of the table, and end with the guest who has tasted it. Bonus: Feel free to interact with the guests during the service or choose to work in silence. We want to see your style and professional demeanor in action! https://lnkd.in/ecxiXBJQ #waiter #waitress #topwaiter #competition #WineService #TopFans #followers #finedining #hospitality

What Is The Story Behind Bartender Books? What Is The Story Behind Bartender Books? Can The Drunken Botanist Create the Perfect Cocktail? Unlock the Secrets of Spirits & Cocktails? Unlock the Secrets of Liquid Intelligence? Unlock the Secrets of Bartending: The Bartender's Companion. If you are bartending or planning to become one, there are numerous books available that can help expand your knowledge. From mixing drinks correctly and providing essential industry know-how to teaching you how to become the best bartender possible - these books offer everything needed for successful bartending career development. To read the rest of this article, please click on the link below: https://lnkd.in/ec76hBhZ

The way to a person's heart is through their stomach. I strongly believe in the power of food as it has made my childhood memories worthwhile. My fondest memory of food is when my mother began teaching me the art of cooking good food. Needless to say, my interest in culinary art began to develop and I started exploring new recipes. The best part was inviting neighbours to taste my food after putting a lot of heart in the cooking. I don't consider myself a chef as I have not pursued a degree in professional cooking but I did work in the F&B industry. My very first job started in a hotel as a PR. Cooking has changed my life since I pursued it. I find the ever-changing trends and new concepts in the F&B industry quite challenging and intriguing. Also, moving from place to place - which is the nature of the job - is one challenge which I often face. However, I don't regret stepping my foot in this industry despite the trials and tribulations being constantly thrown in front of me. My job consists of fierce competition. That being said, it is all very rewarding because I love it. I believe it's all about loving what you do. Guests love to see creative, remarkable and tasty food along with a classic touch - tradition mixed with innovation is key in this day and age. That inspires me to work quicker and take the initiative to come up with creative ideas. Life is all about passion and loving what you do. After all, you only live once but your passion makes every moment worthy. #LifeofaHotelier #Hotels #Hospitality #Marcom

In the dim, buzzing glow of the restaurant’s incandescent lights, the life of a server unfolds like a frenetic dance with chaos. It’s a relentless ballet on the tightrope of human interaction, where each night is a raw, unfiltered performance. The floor becomes a battlefield of spilled wine and dropped silverware, a testament to the unpredictable nature of the service industry. With every smile, the server trades in patience and empathy for the sweet illusion of satisfaction, navigating the minefield of demands, complaints, and the occasional act of genuine gratitude. This is no mere job; it’s a gritty, unsung art form where camaraderie and fatigue intermingle, and the reward is not in the applause but in the shared resilience of the frontline warriors of hospitality. For some, a mere stepping stone of a job to higher riches and rewards, while for others, it can be endless and vicious cycle of hot plates, late nights, and if you’re lucky, maybe a cold beer among comrades. #serverlife #foodservice #foodserviceindustry

What Hard and Soft Skills Are Needed to Become a Bartender? What Hard and Soft Skills Are Needed to Become a Bartender? What Liquor Knowledge is Needed for a Bartending Career? Unlock the Secrets of Mixology: How Can You Become a Master Bartender? What Does It Take to Master Bartender Taste Profiles? What Food and Drink Combinations Should a Bartender Know? Interested in bartending as a career path? In order to be successful, it's essential to know how. Being a bartender requires both hard and soft skills - both must be present for maximum effectiveness in this demanding position. Communication skills are among the most essential soft skills, helping bartenders remain calm and productive even under stressful conditions. To read the rest of this article, please click on the link below: https://lnkd.in/eqUCmP8C

Western drinks have an inverse relation between serving size and alcoholic strength - you get big glasses of low abv beer, but tiny glasses of high abv spirits.⠀⠀ 🍶⠀⠀ But there's a different logic at play when it comes to sake. One very close to the Japanese heart - hospitality.⠀⠀ 🍶⠀⠀ The smaller the cup, the faster it empties, which gives others more chances to fill it for you - promoting friendly rounds of you-pour-for-me-I-pour-for-you and a chance to break into conversations by bringing over the bottle and pouring for others.⠀⠀ 🍶⠀⠀ So for sake, a small glass doesn't mean big abv, just big hospitality!⠀⠀ 🍶⠀⠀ #discoversake #sake #🍶

🍸 Behind every great cocktail is a bartender who has mastered the art of balance, creativity, and hospitality. In my latest article, I dive into what it truly means to build a career behind the bar, sharing insights, challenges, and the rewarding experiences that come with the shaker in hand. Whether you're just starting out or a seasoned pro, there's always more to learn in this ever-evolving field. Let's raise a glass to the craft! : #Bartending #CareerGrowth #Mixology #Hospitality"

Nepal’s cocktail culture is undeniably flourishing. Traditionally known for drinking spirits neat, the market is now witnessing a creative renaissance, with bartenders pushing the envelope to craft inventive and delicious cocktails. Ajay Nayyar from Tulleeho had the privilege of judging the Himalayan Bartending Competition in Nepal, an event that illuminated a unique and dynamic side of Nepal’s evolving cocktail scene. His experience was a fascinating blend of tradition and innovation, where talented bartenders and mixologists paid homage to their “culture” while crafting extraordinary drinks. One of the competition’s key challenges was for participants to create a cocktail using Aila, a traditional rice-based spirit deeply rooted in Nepalese culture. (Aila is not yet commercially produced in Nepal, but it can be purchased in Newari restaurants that serve Newa cuisine. CNN has called aila one of the "50 most delicious drinks in the world). The second challenge revolved around incorporating a brand from the William Grants portfolio, one of the event’s co-sponsors and creating a contemporary cocktail. A particularly notable moment was when Rohan Shrestha, the eventual winner, was awarded a cash prize of 50,000 rupees. What made this gesture so significant was that the prize wasn’t handed over by a general manager or CEO but by a municipal collector. This gesture symbolized the local government’s direct involvement and recognition of the burgeoning cocktail scene. It’s clear that Nepal’s cocktail scene is evolving, and with such rich talent and community involvement, it’s only going to grow stronger. #Tulleeho #Nepal #Competition #drinks

Through travels for Midi Apéritifs, trade fairs, market visits and overall simply talking to people there’s a lot one can learn. Here are my unsolicited two cents on the current cards our market’s being dealt and how we can work together to create a more viable environment. Some time ago, much needed support was put in place by governments during the pandemic/crisis.  Support that is now being charged back. Directly or indirectly through tax/duty raises, to name a few. All this while consumers are spending less/going out less, prices are going up and staff is harder to find. As result, hospitality businesses, who often do not have the liquid assets at hand to cope with these challenges, are forced to ‘sell their soul’ through contracts with big national corporations offering cash/product in return for menu listings/volume/visibility. This kills the backbone of any hospitality concept or business: 𝗰𝗿𝗲𝗮𝘁𝗶𝘃𝗶𝘁𝘆. As result, staff gets bored as they aren’t incentivized to thrive through creation and bars/restaurants/caterers are faced with yet another challenge: 𝗙𝗶𝗻𝗱𝗶𝗻𝗴 & 𝗸𝗲𝗲𝗽𝗶𝗻𝗴 𝘁𝗮𝗹𝗲𝗻𝘁 or facing 𝗹𝗼𝘀𝘀 𝗶𝗻 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 & 𝘀𝗲𝗿𝘃𝗶𝗰𝗲. This never-ending vicious circle is good for: absolutely no one. While I'm aware this is not the ✨one magical solution✨ that resolves all the above, I believe it is in everyone’s interest to start thinking longterm more. 𝗕𝗶𝗴 𝗶𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗯𝗿𝗮𝗻𝗱𝘀 🤝🏼 𝗹𝗼𝗰𝗮𝗹/𝘀𝗺𝗮𝗹𝗹𝗲𝗿 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀 Drinks menus, combining nationally recognized brands whilst also championing local/smaller producers. It’s something we’ve been preaching since day one with Midi in stead of trying to compete with the Goliaths. Big brands need their challengers and we need them. 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻 𝗯𝗲𝗮𝘁𝘀 𝗰𝗼𝗺𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻. Think about it. & Are there other solutions? >Buckwheat Spritz for reference, by Zoe Burgess for Julie's London. Featuring Olmeca Altos tequila (Pernod Ricard..), Midi Liquid Sunset, sparkling wine & soda water. 

Ditch the stress and uncertainties of whether or not your large-scale event will be attentively staffed. Choose Wine & Dine Hospitality for guaranteed confidence in your team’s performance. Email us at orders@wdhstaff.com to inquire today.📱 #chicago #EventStaffing #ProfessionalService #EventPlanning #ChicagoStaffing #ChicagoJobs #ChicagoTalent #WindyCityWorkforce #ChicagoRecruitment #ChicagoCareers #ChicagoEmployment #HireChicago #ChicagoProfessionals #ChicagoHiring