It is important to work with everyone in the dining party to ensure wines are selected that will not overpower or undermine the food. It is critical to create the third taste (food alone, wine alone, food and wine together)
Assisting in staff training to increase revenue on wine.
In my mind, everyone is a client, internally and externally. Customer service will be excellent when the internal team works together with respect and consciousness to deliver the entire experience for the customers.