An investigation by the French newspaper Le Parisien brought out a practice that, although known in the middle of restoration, is rarely spoken openly. The complaint comes based on testimonies of employees and industry professionals who admit to having served a different wine from those indicated in the letter, often by direct guidance from those responsible for the establishments.
The method goes through a discreet replacement: the client calls for a glass-specific wine and is served another, of lower quality and lower price. The exchange is rarely detected, especially because the glasses already arrive at the table full, making it impossible for the consumer to confirm the original bottle.
A silent but widespread practice
According to Le Parisien, this form of mistake is more common than you think, especially in tourist zones or during periods of higher influx, such as summer. The French publication states that this practice aims to increase profit margins, without the need to change the prices of the letter.
According to journalist Mathieu Hennequin, who signs the investigation, several employees reported having been instructed to follow this procedure. The choice of wine served is made to deceive the less experienced client’s taste, maintaining a normality appearance.
Wine served without the bottle
One of the aspects that allows the success of the maneuver is the way wines are presented. In many restaurants, especially when it comes to individual doses, wine is already served in the glass. This apparently harmless practice prevents any visual verification by the consumer.
The newspaper writes that the exchange can occur even when the wines originate in the same region or share the designation of similar castes, which makes it difficult to detect fraud.
Happy Hour with unlikely mixtures
A professional from the industry with over 30 years of experience in Parisian restoration admitted to Le Parisien that during the late afternoon promotions, such as Happy Hour, it is common to resort to mixing different bottle remains in the same jar, in order to avoid waste.
According to the same source, this practice is justified internally as a stock management measure, but is not properly communicated to customers who think they are consuming a specific wine.
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The impact on consumer confidence
The revelation rekindled the debate on transparency in the restoration sector. Consumer Protection Organizations have already warned of the need for greater customer supervision and education. Asking for a closed bottle and tracking the service can be, according to experts, one of the most effective ways to avoid situations of this kind.
It writes Le Parisien that, although this practice is not cool, it is difficult to prove, which makes its correction more complex.
How to reduce the risk of being deceived
To avoid surprises, professionals advise to choose, whenever possible, by the bottle, even if it is shared or consumed at various steps. This way, the customer can check the label and track the service from opening to glass.
Another recommendation is to observe if the wine is served directly to the table and if the bottle remains visible during the meal. If in doubt, do not hesitate to ask the employee what the concrete reference of the wine served.
A cross -sectional problem, but little supervised
According to several reports gathered by the practice, this practice is not limited to low range establishments. Some restaurants with gastronomic aspirations resort to the same technique, especially in situations of high flow of customers or events with large alcohol consumption.
The absence of clear regulation on wine service the glass makes it difficult for the authorities to intervene and leaves the consumer in a vulnerable position.
Trust the taste, or transparency of the restaurant
Although it is possible to detect certain organoleptic differences between different wines, most consumers do not have the experience or sensory memory needed to do it safely. What remains in practice is confidence in the establishment and its professionals.
The complaint launched by the French newspaper may contribute to greater awareness of this practice, encouraging customers and regulators to demand more clarity in wine service, especially when what is at stake is to pay more for something that, after all, is not consuming.
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