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商務(wù)宴會(huì)點(diǎn)酒技巧
參加商務(wù)宴會(huì)，喝酒是必要的環(huán)節(jié)，那你知道如何在商務(wù)宴會(huì)中點(diǎn)酒么?看看下面這四個(gè)貼心建議吧!
1) Move fast. The longer you stare at the list, the more your associates will assume either that you know nothing about wine and you're lost or that you know a lot about wine and that the wine you order will be the greatest experience of their lives.
爽快地點(diǎn)酒。你越是對(duì)著酒單發(fā)呆，你的同伴們?cè)绞菚?huì)認(rèn)為你因?qū)埔桓[不通而一頭霧水，或是會(huì)認(rèn)為你是個(gè)葡萄酒行家因而你今天花如此大心思點(diǎn)的酒會(huì)令他們喝了終身難忘。
2) Skip anything that's familiar. No one is going to be impressed if you order Kendall-Jackson Chardonnay or Yellow Tail Shiraz and, in fact, they will be outraged at the restaurant's price. You will be punished for staying in your comfort zone. More broadly, for value, avoid the whole long lists of the most-familiar wines: American Merlot, Cabernet Sauvignon and Chardonnay. A wine that is unfamiliar is more likely to impress your associates.
跳過大家熟知的酒。如果你點(diǎn)了Kendall-Jackson Chardonnay或Yellow Tail Shiraz，沒有人會(huì)覺得你挺在行。而事實(shí)上，他們還會(huì)為這種酒在餐廳里賣到如此貴的價(jià)格感到憤怒。為了不出錯(cuò)而保守行事，你會(huì)受到懲罰的。也就是說，為了物有所值，你應(yīng)該避開最為大眾熟知的那一長(zhǎng)串葡萄酒名字如American Merlot, Cabernet Sauvignon和Chardonnay。點(diǎn)上一瓶無人知曉的葡萄酒，會(huì)更讓你的同伴們對(duì)你刮目相看。
3) If the list is geographically broad, it will be hard to go wrong, for a white, with Sauvignon Blanc from New Zealand and, for a red, with Malbec from Argentina.
如果酒單上的酒五花八門產(chǎn)自世界各地，那出錯(cuò)的可能性就很小。如要點(diǎn)白葡萄酒，那就點(diǎn)產(chǎn)自新西蘭的Sauvignon Blanc;如要點(diǎn)紅葡萄酒，那就點(diǎn)產(chǎn)自阿根廷的Malbec。
4) If there is a sommelier, don't be shy about using his or her help. Good business people know how to delegate, after all, and you are just showing that skill. But here's the key if you're really stuck: Once you decide how much you want to spend, choose an interesting, unusual wine around that price and then call over the sommelier and say, 'This looks interesting to me. Do you think this is a good idea or is there something else you'd suggest?' - but the whole time you are doing this, be pointing at the price, not the wine. Sommeliers are used to this. They understand.
如果餐廳配有侍酒師，那就別羞于讓他或她幫你一把。優(yōu)秀的商業(yè)人士畢竟都懂得如何把任務(wù)委派給他人，現(xiàn)在就是展示你這種能力的時(shí)候了。但假如你真的陷入了困境，這里還有個(gè)殺手：一旦有了預(yù)算，你就在預(yù)算內(nèi)挑一種有點(diǎn)意思的但不落俗套的酒，然后把侍酒師叫過來說：“這種酒看起來挺有意思的。你覺得這是個(gè)好的選擇還是你有什么別的建議?”但整個(gè)過程中，你的手要指在價(jià)格上而不是在葡萄酒名字上。這種場(chǎng)合侍酒師們見得多了，他們會(huì)明白你的意思。
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