Restaurant Storage

[Innkeeper]

Hi and welcome. I'm what the weenie calls IK. Being both a former military guy and restaurant guy, here's my advice. The military says, never give up the high ground. Since it is easier to warm up a red than cool down a white on short notice, follow the weenie's advice. If your customers request their wine with the entree, this is easy; just set the red by the oven for awhile. If they want it right away, wrap it in a warm towel, and bring it to the table.<p>[This message has been edited by Innkeeper (edited 07-04-2000).]