I like my bar-back at work, Matty Linklater. He’s the sort of guy that always has my back. So on friday when I sold a bottle of 2001 Chateau Haut-Brion, he went down to the cellar to get it for me. Certain sommelier’s ears pricked up when word got out I had sold a $1200 bottle of wine, and a wine in which we had only one of in the entire Ivy complex. Matty was questioned by said sommelier as to whom would be opening the wine for the guest. So Matty being Matty, always having my back, replied confidently that “Tim Philip’s would be opening the wine!”.
Anyway long story short, I fluffed the opening of it. Like really stuffed it up. The cork desintergrated and I was left red-faced and embarrassed, with a half-pulled cork and sweat beading off my brow. Apologies were made, expert cavilry was called in, and the cork along with the wine were salvaged. My ego took a dent, Matty looked like a fool for trusting me, and I 10% service charged the opening of the wine.
I’ll be getting the sommelier for my next old wine opening.
TP
It’s moments like these that make us better bartenders!