Last October, I wrote a blog post called “Hire Nice, and Teach Wine,” and last week, I saw this principle work beautifully in action. In a time when every single guest to your tasting room will either help make or break you, it’s even more important to hire nice, teach wine—AND teach hospitality!
If there’s one thing that can make or break a tasting room experience, it’s (no, not the wine) the service you receive.
Most tasting rooms experience downtime during which there are no guests. That leaves you with three options: 1) let the staff sit and wait, 2) send staff home, or 3) have them perform other strategic tasks. I’ll bet you can imagine what Capiche recommends!
Southern Oregon is a little slice of heaven for wine aficionados, regularly earning accolades from esteemed writers at The New York Times, Wine Enthusiast, Sunset and Forbes. And while residents and visitors alike have grown accustomed to the seemingly endless stream of new wineries and tasting rooms opening throughout the Rogue, Applegate and Umpqua valleys, one winery’s tasting room with something new to the region opened in Jacksonville late last year.
