Len Panaggio, Beverage Consultant

By Len Panaggio

Here we are in the middle of the busy tourist season for the coastal communities and the waterfront bars sprinkled throughout the state. Three big months down, three more to go! It’s also a time of year when the cities return to increasing volume, driven by corporate meetings and the return-to-college populations.

The mid- to late August exodus of college employees adds to an already exasperated labor scene, and as I have mentioned in the past, creative scheduling is key to maximizing your sales opportunities and utilizing your remaining staff. I always kept an eye on the Weather Channel to help me make the decision to call staff out for our outdoor areas. Remember, it is easier to call staff out than it is to call staff in at a moment’s notice.

Last month, I talked about crisis plans, one specifically to address the increasing number of tropical storms that occur in August and September. As I am writing this, Hurricane Beryl, the earliest of its size ever, is heading to Texas, so be prepared. As we move through August, the days are shortening and once in a while a cold front comes through just to remind us that fall is on its way. For those with outside dining and bars, are your propane heaters ready to go?

Now that the outside bars and dining areas have been full throttle for the past three months, mold and mildew has likely built up and much of it is visible to guests. Time for a mid-season deep cleaning of those areas to maintain the cleanliness guests expect and deserve!

Next are some pet peeves I have noticed over the summer, starting with sanitary issues. One big one is hair not being tied back as required by law and both men and women running their hands through their hair and/or adjusting their updos in front of guests. Just a reminder that all staff, especially front of house, is onstage, and “hair care” should be done out of sight.

I’ve also witnessed bar staff and bussers picking up used glassware by sticking their fingers in the glasses and taking them to the dishwasher. A major no-no, and again, being done onstage for all to see. On the food and beverage side, I typically sit at the bar more than a table, and at a restaurant that provides bread with the meal, bar staff seem to completely forget to serve it. I love bread, and I want my due! Remind your bar staff to provide the full experience.

And my last pet peeve (for now, anyway) is wine service. First, chill red wine! Reds at room temperature are just not enjoyable, so I ask for an ice bucket to get the wine down to 60 degrees or so, with the staff looking at me like I am nuts. But I am the customer and, dare I say, have extensive experience, and it is a reasonable request. Bartenders and staff are also not serving wine properly. I know in these difficult staffing times that it seems unreasonable, but if a guest is paying big bucks for a wine, it demands proper service. Train your staff … and they’ll likely be rewarded when it comes to the gratuity.

Finally, while we may not want to think about it yet, Oktoberfest beer will be arriving on the scene any day. Hopefully, you are running down your summer beers to make room for them. I know guests think it’s crazy when you are sitting outside drinking an Oktoberfest beer in 85-degree weather, but it’s better than sitting on summer beer that won’t sell in 50-degree weather!

So, there is a lot to ponder in August. I hope it helps get you through this final push!

Len Panaggio’s career in food and wine spans more than three decades as an owner and as a beverage director at some of the top restaurants in Rhode Island. Currently a hospitality consultant, Len is a graduate of the University of Rhode Island and has attended the Culinary Institute of America Master Sommelier program and the Sterling School of Service and Hospitality.