Planning ahead is imperative to owners wanting to capitalize on the couples who will dine in their restaurant.  Line up enough staff to handle the workload seamlessly, or at least make it look like a well-oiled machine—organized chaos, as some have called the waltz of the restaurant staff when they are “in the weeds.”  Plan for seating, as most diners will be coming in as parties of just two—and you will need to accommodate that without causing your wait list to explode.  Will your four-top tables split down into two?  If not, what other creative options may you have to modify your seating?  Plan your menu according to the rush you are sure to have and what your kitchen staff can handle.  Deborah Schneider, chef of Sol Cocina in Newport Beach, says that “a wise chef will offer their regular menu and add a few engaging Valentine’s specials.”  While this is a choice of many establishments, others opt for a complete menu shift, offering a fixed-price multiple-course meal to their diners in order to allow their kitchen to smoothly handle the craziness that accompanies a full and busy restaurant.  Some opt to keep their menu unchanged, but provide discounts to drive traffic through their doors.  Still others, especially in smaller neighborhood establishments, use the special day to encourage long-term loyalty by extending a la carte choices at a great price so patrons can sample multiple items, maybe discover new favorites, and ensure their return at a later date.  Other popular ideas include Valentine-themed items such pink cocktails, heart-shaped pasta, champagnes, or roses for sale on their premises.  There are even restaurants who will cater to the lovebirds who come to dine with their nest of children, offering deeply discounted kids’ meal prices or dessert favorites for the younger foodies.

Lastly, though Valentine’s Day is certainly a day that caters to sweethearts, many restaurant owners seize the opportunity to indulge the anti-amorous, with promotions designed to draw in those flying solo on this .  Special cocktail concoctions such as shots of “Love Stinks”—a mixture of grape vodka, raspberry liqueur, and cranberry juice—or “Love on the Rocks”—a creation of vodka, peach schnapps, orange and pomegranate juice over ice—are sure to help ease the pang of loneliness when one finds themselves dateless on the biggest date night of the year.

Opportunities abound for big sales for the Saturday night Valentine’s Day.  The key is to be sure to show the love—by being prepared for big business and by offering what your guests are looking for.  Plan carefully, and make sure that your every move reflects your appreciation of the portion of that $10 billion that gets thrown your way.  Your goal, after all, is a happy patron who will gladly return in the very near future.  How will you earn their loyalty?

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BEER SERVICE

Pint/Tapered/Mixing:  The simplicity of this glass makes it a good choice for most types of beer.

Mugs/Stein:  Heavy and thick with sturdy handles, these mugs are built to hold beer without breaking, and are often used when the beer is meant to be very cold.  A stein is similar to a mug with one exception:  it includes a thumb rest or a lid.

Pilsner:  Flared at the top to help maintain a stronger beer head that is not desired in darker beers, these glasses serve pilsner and lager beers well.  They are also perfect for holding water, soda, or ciders.

WINE SERVICE

Red Wine:  Generally a larger glass, although one should only be poured to about a third full to allow the wine to aerate.  Designed with a larger rim, this glass will allow the person to smell the aroma while sipping the wine.  Stemless red wine glasses also work well as there is not a concern with the heat transfer from a guest’s hands since the wine is already served at room temperature.

White Wine:   Typically a smaller glass than a red wine glass, the goal is to keep the chilled wine at temperature for the duration of the drink.  Although stemless white wine glasses are available, the wine will stay chilled longer if held by a stem.

Sherry:  Also called a “copita,” this glass resembles a red wine glass, though smaller.  Its narrow rim enhances the strong aroma of sherry or port wines.

Champagne Tulip/Coupe:  Part of the fun in serving or drinking champagne is to see the bubbles rise.  For this purpose, and to keep the sparkle from going flat, the tulip-shaped glass is a perfect choice.  The coupe is an elegant choice for a toast, but keep the serving size low—the short, round bowl of the glass is not optimal for bubble retention.

MISCELLANEOUS GLASSWARE

Beverage/Water/Iced Tea:  Similar in size and shape, these are generally considered a multi-purpose glass and are great for holding main beverages—from water to iced tea, sodas to milkshakes.

Highball:  Usually holds 8-12 fluid ounces.  This glass is typically taller than an Old Fashioned but shorter and wider than a Collins.  Use for mixed drinks that require large amounts of juice, soda, or ice, or as an all-purpose beverage glass.

Brandy:  Often referred to as a “snifter,” this glass is balloon-shaped with a short stem, which allows the glass to be cupped to transfer heat from the hand to the glass, naturally warming the beverage.  The balloon shape traps the aroma of the beverage in the glass.  Typically associated with brandy and Cognac service, the glass has evolved to present aged whiskeys as well.  The bowl of the glass should only be filled to a quarter or a third of capacity to allow the beverage to breathe.

Coffee:  Serves the same purpose as a coffee mug, but with a more elegant appeal.  This glass is perfect for adding a decorative touch to alcoholic coffee beverages.

Collins:  Originally designed to hold a Tom Collins, the glass is now used for serving many different types of mixed drinks.  This tumbler usually holds between 10-14 fluid ounces.  It is distinguished from a high ball by its narrow, cylindrical shape.

Cordial:  Small and dainty, this glass can be used to serve any sweet liqueur, and can also double as a beer sampler when an establishment wishes to maintain an elegant theme.

Margarita:  This glass has an exceptionally wide bowl, specifically designed for the salted or sugared rim often associated with a margarita.  The glass will often have a smaller bowl beneath the large bowl, although this is a purely aesthetic addition.

Martini/Cocktail:  For beverages that don’t call for carbonation or ice.  The drinker can hold the glass by the stem, thus maintaining the chilled temperature of the drink.  The shape of this glass also ensures the full effect of aromatic beverages as the drink is placed directly under the drinker’s nose.  Cosmopolitan glasses are stemless versions of a Martini/Cocktail glass.

Rocks/Old Fashioned:  Generally small enough to hold only ice and the liquor of choice.  Sometimes drinks served with “a splash” of water, soda, etc., or a mixed drink that is smaller (such as its namesake, the Old Fashioned) will be served in a Rocks or Old Fashioned Glass.  A Double Old Fashioned maintains the same shape as a Rocks or Old Fashioned, but holds about one and a half times as much, making it an ideal candidate for beverages served with fruit or other solid ingredients.

Shot/Shooter/Whiskey:   Typically designed to hold just 1-2 ounces of a single liquor or liquor mixed with another spirit or non-alcoholic ingredient.  In general the beverage is not sipped but rather “shot” quickly, although this is not always the case.  The shot glass is also often a bartender’s choice for measuring the alcoholic ingredient in a mixed drink.  Shooters are normally taller than a shot glass, and whiskey glasses are usually a bit wider to accommodate ice when requested.

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