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Raising the Bar

David Flaherty, Marketing director

May 13, 2013

5 Min Read
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Going out to dinner is meant to be an experience. And akin to a choose-your-own-adventure book, there are many different journeys to be had. Turn to page 53, and you just might order the steak for two and be off on a meat-fueled, caveman-style fantasy. Turn to page 100, kick off the night with some Champagne, and sit back as the sexiness of the occasion unfolds around your flute glasses. There are a million ways guests can go with their dining experiences, and it’s our job in the hospitality industry to listen to their needs and be prepared to unfurl the sails and go into some uncharted waters. Steering guests off the norm of a three-course dinner and into something a little more tailor-made can make for a memorable meal, be engaging for...

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About the Author

David Flaherty

Marketing director, Washington State Wine Commission

David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone, a certified specialist of wine and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.

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