Monday, January 25, 2010
Here's Your WTF Wine Story of the Week!
Soooooo, a guy and his friends hit up one of Chicago's most established steakhouses for a meal over the weekend.
They eat and drink like kings and queens, ordering seafood and steaks and wine to celebrate life. Bill comes, and while they knew it would be expensive, they had no idea one bottle alone would cost $6,000!
The guy pays up (thank God his credit card covered it!), but he's in complete shock because if the one bottle of vino was $6,000, could you imagine how much the entire bill was?!
How in the hell could this have happened?! Did he not see the bottle's price on the menu? Did the server, before she/he opened the bottle, remind him how much it cost? What in the world would've happened had he not been able to cover the cost of the meal (the man in question was also 72 years old and retired)? What was the tip and tax? And is this a typical occurrence on high-ticket items at restaurants?
312DD caught up with Arturo Gomez, managing partner of popular hot spots Rockit Bar & Grill, Sunda and Underground, to find out how his establishments would have avoided this rather embarrassing and sticky situation:
"Typically at a bar or nightclub when someone's doing large purchases like that you take their credit card and you pre-authorize just to make sure that it will go through," says Gomez.
"That's more of club culture, not at a restaurant. When you sit down, before you get anything, they ask for your credit card and ID. It's required that the server lets them know the price because we've actually had this type of situation occur before." He adds that at all three of his establishments, prices are listed clearly on all menus to avoid confusion.
Even though credit cards are not pre-authorized at most restaurants, including Sunda, Gomez says servers are required to repeat orders to customers, particularly on large-ticket items. At Sunda, he says, the most expensive bottle of wine is about $1,000.
"We'd repeat clearly to the customer to make sure they were aware of what they ordered. We'd show them the vintage and everything before opening the bottle," he says.
"You really have to double check to make sure nothing embarrassing happens."
I soooo want to call this restaurant's name out, but I promised that for right now, I'd keep its name on the hush . . .
UPDATE: We found out more about the wine the diner purchased here.