Originally Posted by kwilkinson
At Trotter's at least, we'd present the wine to the table, take it to the credenza in the middle of the room, open it, decant (if necessary or requested), taste it, take it back to table, and resume typical wine service. Nobody ever complained that I'm aware of.
This was my first thought (not that I am particularly qualified to have a strong opinion here, but hey, it's the internet)--in most "nicer" restaurants, they are decanting and such away from the table, so it's not likely to be noticed anyways.
Originally Posted by Piobaire
The few times I've heard a table talk about it negatively they were always folks that struck me as not be overly familiar with ordering wine in a restaurant.
Of course, the counterpoint is exactly this. The people complaining are not likely to be the people ordering the back vintage DRC (or if so, ordering it because, whoa! expensive! must be good, need to show off, and I have the corporate card tonight anwyays!)