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Getting a glass of wine at a restaurant usually isnât a chore, but as we return to dining out and resume frequenting restaurants that have been closed for the better part of the year, several wine-by-the-glass pitfalls may become evident.
Iâm usually not suspicious of how restaurants face day-to-day dilemmas. I trust that most are not trying to pull any shenanigans. But after so many restaurant closures, and lost revenues, plus problems associated with wine inventory storage conditions, several issues came to me as potential problems.
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