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[quote=Anonymous]If he was 'just' a server (I say that not to denigrate the server, but to differentiate between a server and someone with sommelier training) he should have called over the sommelier to weigh in. If the restaurant specializes in wine/has an expensive/extensive list, as OP says, either the server should have some sommelier training OR the restaurant should have a full-fledged somm, to answer questions and make recommendations that the servers cannot. [/quote]
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