Starting a wine bar need advice for restaurant supplies

To echo yours, Mark's and Richard's sentiments, not long ago, we were hosting a board dinner in Newport Beach, CA-US and had gotten the concierge to make reservations for the event. I dined at the restaurant (a very nice one on at the marina), and was amazed at the low-end stems. While walking around the hotel property, I spotted a small dining room, off of the main restaurant area. The tables were all set with Riedel Sommelier Series glbuttes. Wow, in the dimly lit area it was quite an impression. I inquired, and found that it was the "chef's table" for the resort's higher-end restaurant. I immediately booked it, instead, and we had one of the most exquisite board dinners yet! Now, the chef, the sommelier, the waitstaff, and the food went a very, very long way toward that, but the glbuttware for our "wine dinner" was the final touch!!! I'm NOT advocating US$50-stem settings, but to usher the board members into this small dining area, with pinspots hitting just the place settings was a real treat for me. As we served about 8 wines that night, the settings were a photographer's dream. I have to admit that I got a bit lucky, however, if the place settings had included "jelly jars," I would not have changed the reservations - the glbuttes sold me on the spot.

Hunt