A Best Practices Guide To Wine Sales

The purpose of this survey is to discover what can be done within the confines of a casual dining restaurant to more effectively sell wine to guests. The information gathered from this survey is the primary research for Everett Rubin and Justin Congdon's senior project at Paul Smith's College of the Adirondacks.

Servers have been chosen to be surveyed because they are the population in constant direct contact with the guests, are responsible for utilizing provided methods of wine marketing, and would know what methods, if any, have affected wine sales in their personal experience.

This survey is intended for servers who have been serving for a minimum of two consecutive years

Thank you for your time and feedback. As a sign of appreciation, you may request a copy of the final results by providing us with an email address at the end of the survey.

Questions marked with a * are required.

 
*1. Would you consider serving to be your professional career?
Yes
No
 
*2. Is there a display of wine providing a visual stimulant to customers present in your place of employment?
Yes, and it is easily seen by the customer
Yes, but it is not easily seen by the customer
No, there is no wine display
 
*3. Have you been educated on proper table-side wine service?
Yes, my current place of employment provided the education
Yes, my table-side instruction was provided from another source
No, I have not been instructed on proper table-side wine service
 
*4. Does your employer ensure all servers are educated on proper table-side wine service?
Yes
No
 
5. If yes, how so?
 
*6. Does your employer ensure all servers are educated on the types of wine available, and their descriptions?
Yes
No
 
7. If yes, how so?
 
*8. In this section, please review these seven techniques. Based on your experience, and in your own opinion, rate each technique for its effectiveness in improving wine sales (A rating of 1 being an ineffective technique, and a rating of 6 being a highly effective technique).
1 2 3 4 5 6
Having wine glasses preset on the table
Having a wine list available to guests, without the guest having to request it
Providing suggestions for food and wine pairings
Suggestive selling wine to guests who have not ordered wine
Up-selling wine to guests who have already ordered wine
Having a service staff which has been properly educated on the types and descriptions of wines available
Having a service staff which has been properly educated on proper table-side wine service
 
*9. Please check off each technique you personally use or if it is used in your place of employment.
Having wine glasses preset on the table
Having a wine list available to guests, without the guest having to request it
Providing suggestions for food and wine pairings
Suggestive selling wine to guests who have not ordered wine
Up-selling wine to guests who have already ordered wine
Having a service staff which has been properly educated on the types and descriptions of wines available
Having a service staff which has been properly educated on proper table-side wine service
 
10. What is your email address? (optional)