Working Alone

Is it wrong to have only one employee working in your winery tasting room. I believe it is. There are times when an employee can be over whelmed by the number of customers that show up. This effects the ability to property service the customer to their expectation. It results in unhappy customers not to mention loss of sales. 

Unhappy customers tent to tell others destroying the reputation of the winery. You lose new customer, you lose the chance of a of a first time visitor ever returning,

It is also a safety concern. A person is working "alone" cannot be seen or heard by another person.

It is important to consider all situations carefully. Working alone includes all workers who may go for a period of time where they do not have direct contact with a co-worker or management. 

A robber is more likely to strike a location where they know employees works alone.

What creates a situation where employees work alone. Labour cost, management is trying to reduce the cost of doing business. But is it worth the risk.

Your risking loss of sales, unhappy customer, unhappy employee, injury to and employee and safety concern

Friends came to visit us a few days ago who are frequent visitors to the Okanagan. They told yus of a visit to two wineries one a really good experience. The other a major winery was not a good experience, because there was only one person working and they were overwhelmed. having to deal with the inside tasting room and the outside patio tables. Guess which winery they will return to on their next trip and which one they will not. Which winery did they buy wine. Which one they not buy wine!

Restaurant operators across Canada are struggling to find enough staff to run their operations. This labour crisis has been highly publicized by Canadian media as a “labour shortage.” One the concerns listed by restaurant workers, long hours on their feet, lack of wshroom opportunities and working alone.

A successful winery requires a strong business plan and a team of innovative and passionate workers. The wineries that are successful are constantly finding new ways to connect with their customers and provide exceptional experiences for all their guests.

Selling directly to consumers is one way wineries make money. For wineries, this is often one of the best ways to make profits. When a consumer purchases a wine bottle directly at a winery, they typically pay the full retail price for it, and all the sales go straight to the winery.

In my career as a area manger for a fast food change One of the first things it did when promoted was informed the mangers that no one works alone. Those restaurants that where using one person on a shift all of them had increase sales, cost effective with additional staff.

If you’re an employer, you must identify and eliminate, or if that is not possible minimize, hazards to anyone who is working alone. As part of this, you’re required to develop working alone policies and procedures, including a system to check the well-being of workers at predetermined intervals.

Your obligations related to working alone and preventing workplace violence are detailed in the Occupational Health and Safety Regulation, under section 4.20.1, Working Alone or in Isolation and section 4.27, Violence in the Workplace.

 Dinning Out

The secret to dining out with wines and enjoying the evening is very simple. Great company, great food and a wine that compliments the food. The first rule is never worry about whether or not to order red or white wine, it really doesn't matter. The main question is, does the wine go with the food. Choose your food first then select the wine, matching the wine to the strongest flavour on the plate. In a well established restaurant the Wine Steward or Maitre d' can help you select the wine. Many wineries feature their own restaurants and provide excellent help in selecting the correct wine, therefore providing an excellent place to learn the ins and outs of dining with wine. 

If you are ordering a spicy dish a sweeter wine is required. 

If pasta is your choice remember that tomato based sauces are high in acidity so you should match the wine (one with great acidity) try a Cabernet Sauvignon or a Chianti. 

Cream and butter dishes add sweetness. A fruity wine is best When it comes to red meat.. If you're a steak or beef lover go with a red, Merlot is always a good choice, or try a Shiraz. If white is your choice go with a oak barrel wine. 

Chicken and veal dishes often depend on the sauce. A light bodied red or even a Riesling.

Fish is a popular dish, and the selection is huge.. with Oysters try a Chablis, with Salmon a dry Gewürztraminer, for the Lobster a Chardonnay 

When in doubt order your favorite wine. There is always Champaign, it is the most versatile. 

Ordering the wine 

Are you intimidated when it comes to ordering the wine? Well don't be, one of the biggest misgivings I have about restaurants is the lack of training the staff have when it comes to serving wines. When in a restaurant without a Wine Steward to assist you in choosing the wine follow these tips... 

Choose your food first

Stick within your budget

Order a wine that is familiar

Look for producers/ wineries you know

Canadian wines are an excellent choice 

When in a specialty restaurant, such as Italian or German, select a wine from that country.

Tasting the wine 

Seldom will you ever have to send back a wine, but there are occasions when you should

The wine should always be opened at the table. If it is not, send it back

The waiter should present the bottle to you before opening

Make sure... The wine is the one you ordered

The producers name is the same

The vintage is the same as you ordered

Check the cork if you like. It should not be dry or broken..

Smelling the cork is simply smelling the wine. The sense of smell is the most important aspect of tasting the wine.

The waiter should pour a small sample to taste in the glass of the person who ordered the wine.

Send the wine back if it tastes like vinegar, or smells strange

Inform the waiter/sommelier of your satisfaction or dissatisfaction with the wine.

Presenting a diner with the cork dates back to the days before labels were put on bottles. Famous chateaux branded their corks to verify the wine's origin, preventing restaurateurs from passing off bootlegged wine as chateau vintages 

winesofcanada.com

Charcuterie Boards

 What beats visiting a winery and enjoy a tasting. The answer is relaxing on their patio with a cheese plate or Charcuterie Board along with a glass of wine or two.

Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word originated in France, and it translates to "pork-butcher shop." While the original French translation refers to pork, modern Charcuterie boards can include other types of food, such as duck, goose, chicken, cheese, toast, fruit, or other options.

In French, the person that prepares the meat is called a Charcuterie. Additionally, the English pronunciation of Charcuterie varies slightly from the original French. The correct French pronunciation of Charcuterie is "shar-coo-tree."

Although the pure definition of a Charcuterie Board many wineries will provide a board combining meat and cheese. Crackers or bread is often the main addition to the board, Olives are often added. 

The Key to me is the wine. What is the best wine to have with the Charcuterie Board? I suggest you simply order your favourite wine. Another suggest would be (if offered by the winery) try a flight. A wine flight is a group of wines for you to taste. 

Some of the best Charcuterie Board that I have experienced last summer would be Backyard Vineyards, Seaside Pear Farmgate Winery and Blackwood lane. Recommended vinAmite in Oliver. Okanagan Crush Pad in Peachland, Cedar Creek, Kelowna and Upper Bench, Naramata.

In Ontario Ravine Vineyard Estate comes highly recommended. Between the Lines and Hidden Bench also have excellent boards.

In Nova Scotia you must stop in at Jost Vineyards and Domaine de Grand Pre. In NS try the Tidal Bay wines.

 Happy Anniversary

Barbara and I decided to celebrated our 32 wedding anniversary by having lunch at Chaberton Estate Winery Bistro. The Bacchus Bistro is rated by the Vancouver Sun as one of the top three al Fresco dining restaurants in Vancouver The Bistro serves authentic French bistro cuisines prepared with local ingredients and a west cost fair. Ashley Chisham is the Chef.

We were rather amazed when approaching the Bistro one of the servers waved to us through the window. It is nice to be remembered! 

Chaberton is one of the best known and most popular wineries in the Fraser Valley. Chaberton was opened (1975)by founder's Claude and Inge Violet, the first winery in the Fraser Valley.

One of the most popular wines Chaberton has ever produced is their Bacchus. That is  what we selected a 2023 bottle. It was Fantastic. The soft fresh flavours featured key lime, pear and peach.

Our meal was simply delicious. Barbara had the Roasted chicken and Bacon Panini. I went with the Stuff Crepes filled with ham. Provolone and Swiss Cheese. Yum!

After lunch we stopped by the wine shop where I tasted the Madeleine Sylvaner perfection in a glass.

All in all a wonderful way to celebrate an anniversary.

. 

 Oh, the weather outside is frightful

But the fire is so delightful
And since we've no place to go
Let it snow! Let it snow! Let it snow!

Man it doesn't show signs of stopping

And I brought me some wine for drinking

The lights are turned way down low

Let it snow! Let it snow!

Yes the season is changing. Another winter approaches. I was a little surprised to learn that wine writers actually write articles about which wines are best on a snowy evening.

The number one selection seems to be Cabernet Sauvignon. It is one of the world's most recognized varieties, a red wine known for its full body.

Another full-bodied wine appreciated by everyone is Merlot. Never underestimate a good Merlot.

For those who prefer a medium-body wine, go with a Pinot Noir.

A blended wine is also a good idea. Like a Merlot /Cabernet Savignon. I like to go with a port or port-style wine.I could actually go for a glass (or two) of Port right now with some rum pudding!

 French Onion Soup

Oh, the disappointment! The menu said French Onion Soup, one of my favourite dishes. I could hardly wait. But French Onion soup was not just a clear broth with a few pieces of onion. How dare they.

French Onion Soup is made with Onions,gently fried and then cooked in meat stock served gratinéed with croutons or a large piece of bread covered with cheese floating on top.

There are two really good restaurants where one can enjoy a really good French Onion Soup. The Bacchus Restaurant in Langley Township located at Chaberton Estate Winery. The other is Zia Stonehouse restaurant located in Summerland.

Rated by the Vancouver Sun as one of the top 3 al Fresco dining restaurants in Vancouver, the Bacchus Bistro serves authentic French bistro cuisines prepared with local ingredients and a West Coast flair. The Bacchus Bistro overlooks our 55-acre vineyard.

The Zia Stonehouse Restaurant was named Summerlands Business of the Year in 2023. It was originally a residence built in 1916.

The wine

The strong savory flavor profile of this dish will favor a dry&nbsp wine. Also, French Onion Soup has a creaminess from the melted cheese and beef stock base, therefore you want to look for something that has a Medium to High acidity

When at Chaberton, I will always choose the Bacchus. Other noble wines are the Pinot Noir and the Gamay.

When We were at Zia Stonehouse I selected the Viognier from Van Westen family  Winery.

 Working Alone

Is it wrong to have only one employee working in your winery tasting room. I believe it is. There are times when an employee can be over whelmed by the number of customers that show up. This effects the ability to property service the customer to their expectation. It results in unhappy customers not to mention loss of sales. 

Unhappy customers tent to tell others destroying the reputation of the winery. You lose new customer, you lose the chance of a of a first time visitor ever returning.

It is also a safety concern. A person is working "alone" cannot be seen or heard by another person.

It is important to consider all situations carefully. Working alone includes all workers who may go for a period of time where they do not have direct contact with a co-worker or management. 

A robber is more likely to strike a location where they know employees works alone.

What creates a situation where employees work alone. Labour cost, management is trying to reduce the cost of doing business. But is it worth the risk.

Your risking loss of sales, unhappy customer, unhappy employee, injury to and employee and safety concern

Friends came to visit us a few days ago who are frequent visitors to the Okanagan. They told yus of a visit to two wineries one a really good experience. The other a major winery was not a good experience, because there was only one person working and they were overwhelmed. having to deal with the inside tasting room and the outside patio tables. Guess which winery they will return to on their next trip and which one they will not. Which winery did they buy wine. Which one they not buy wine!

Restaurant operators across Canada are struggling to find enough staff to run their operations. This labour crisis has been highly publicized by Canadian media as a “labour shortage.” One the concerns listed by resturant workers, long hours on their feet, lack of wshroom opportunities and working alone.

A successful winery requires a strong business plan and a team of innovative and passionate workers. The wineries that are successful are constantly finding new ways to connect with their customers and provide exceptional experiences for all their guests.

Selling directly to consumers is one way wineries make money. For wineries, this is often one of the best ways to make profits. When a consumer purchases a wine bottle directly at a winery, they typically pay the full retail price for it, and all the sales go straight to the winery.

In my career as a area manger for a fast food change One of the first things it did when promoted was informed the mangers that no one works alone. Those restaurants that where using one person on a shift all of them had increase sales, cost effective with additional staff.

If you’re an employer, you must identify and eliminate, or if that is not possible minimize, hazards to anyone who is working alone. As part of this, you’re required to develop working alone policies and procedures, including a system to check the well-being of workers at predetermined intervals.

Your obligations related to working alone and preventing workplace violence are detailed in the Occupational Health and Safety Regulation, under section 4.20.1, Working Alone or in Isolation and section 4.27, Violence in the Workplace.