Sidebar Ep.143: Wine, Wits & Client Dinners: What to Order to Look Effortlessly Competen

Hey, Renee — and hey friend. If you’ve got a client dinner coming up and don’t want to look out of your depth (but also don’t want to be stiff and boring), this chat has your back. There are two main vibes you can lean into: the quietly sophisticated move or the casually cool cocktail move. For the low-key, impress-without-trying option, go wine: a Pinot Noir, especially from Willamette Valley or Burgundy, is a safe, classy choice that says you’re worldly and confident without shouting it. Avoid polarizing picks like big Cabs or sweet Rieslings. If the spot is more modern or has a fun cocktail program, use the menu to your advantage — pick a base spirit you like (tequila, rum, whiskey) and ask the server about a cocktail by name, or ask its flavor profile. That shows thoughtfulness and curiosity without pretending to be an expert. In old-school or male-dominated settings, ordering a whiskey-forward cocktail, an Old Fashioned, or a specific scotch can be an intentional power move — annoying and unfair that it works, but also effective. Conversely, avoid party drinks (Long Island Iced Tea, shots) unless you’re celebrating and the group is going there. Martini fans: if you go this route, know the terminology (gin vs. vodka, dry vs. extra dry, stirred vs. shaken, up vs. on the rocks, garnish) so you don’t give away that you’re faking it. If you can, glance at the cocktail list before you sit so you’re not flustered, and don’t be the person who orders first unless you know what you want — mirroring the group and projecting calm confidence will take you far. Bottom line: it’s less about the exact drink and more about how you order it — poised, informed, and present. Now go close that deal, hold your drink like you know what you’re doing, and hey — if it’s Margaritaville and scooters with cup holders, send pics.