Triggers

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Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

FOR THE LOVE OF HOSPITALITY For our final episode of the season, Pierre & Allison reflect on the wonderful industry they work in & what makes restaurant so exciting and fun. This was the easiest and most intimate episode to record- argumentative and charming all at once.Wine-wise, we cracked open a special bottle. You’ll have to listen if you want to know more! Series 1- 5 episodes launching Thursdays 10:00am#lebanesewine #naturalwine #hospochat #hospitality #podcast Hosted on Acast. See acast.com/privacy for more information.

Opinions are our forte!  This week’s topic really gave us the space to express all of the nitty gritty weird peeves we have. Pierre’s list was a lot shorter than Allison- false alarm! Be warned, the is mostly his pet peeves with some of Allison’s dotted throughout…Pierre chose the wine this week:  A gorgeous Lebanese red- La Renaissance from Chateau Bellevue. Hosted on Acast. See acast.com/privacy for more information.

Horrible Bosses- Let’s face it, we’ve all had’em and most of us have been’em. In our second episode, we explore the apex of hospitality tropes, the bad manager- the yeller, the gaslighter or the absentee manager- what’s your flavour? It wouldn’t be a Table Whine episode if we stuck to one topic… we go way off topic at times (does being in your mid 30's mean you get more excited about fresh eggs than wine?) but mostly share our experiences  on managing and being managed feedback culture, and how grinder is the superior dating app- groundbreaking stuff.Pierre chose the wine this week: La Sagesse from Domaine Gramenon in Côtes-du-Rhône. Hosted on Acast. See acast.com/privacy for more information.

Table While EP3 RITUALS- Hospitality, in its truest sense, is more than an expression of warm hospitality, serving food and pouring wine, it’s the ritual of feeding people & looking after them.Pierre & Allison really enjoy the humor and humanity of restaurants. The rituals of the staff and guests are a great manifestation of it- what do we do out of habit and the celebration of repetition, there is something really quirky and beautiful about it. What do we drink before dinner? After work? How do we get ready for service? What are the habits that form the rituals of our daily life?Allison chose the wine this week:  a Skin contact Gruner Veltliner by Čačík from Moravia, Czech Republic. Series 1- 5 episodes launching Thursdays 10:00am Hosted on Acast. See acast.com/privacy for more information.

Welcome to Table Whine! It's our first episode so we landed on the marmite of all hospitality topics: SUNDAY SERVICE. Working on a Sunday just hits differently, Allison hates it and Pierre is here for it. We try to make sense of it all as we dabble in stories about toilet art, Allison's dietary confusions and Pierre's love for the theatre of art that is families in a restaurant.This week, in the spirit of Sunday brunches, we drank Mimosas! Every the controversy-bunny, Allison chose to use a special bottle of bubbly all the way from Nova Scotia, Canada. Benjamin Bridge sparkling White. Hosted on Acast. See acast.com/privacy for more information.