by the glass

[Thomas]

Having worked on the wholesale end of the wine business, I have had this discussion with restaurant owners and managers for years.
WC is absolutely correct again - this is getting to be a habit with you.
Far too many restaurants do not go the lower margin-high volume route because it means the management will have to work a little, as in training the staff to sell wine.
It always drove me nuts that the waistaff is told to be sure to tell the customer what is on the menu, but only in the smartest places is the staff taught the same about the wine list. And why do restaurants make a point of briging out the dessert cart but cannot find the wherewithall to similarly bring out the wine cart?
All those glasses and expenses arguments, as far as I am concerned, are complete nonsense.
Anyone here been to Italy? The restaurants there have glasses and expenses, yet a bottle of wine - great wine - can be had for near retail price in most restaurants that are not tourist traps.