New waiter

We all had our start somewhere but I am quite miffed at my teammate tonight.  MANAGEMENT decided to allow a guy to work nights. He's a good guy with a strong work ethic. He started out as a DRA and was one of our best. Eventually he started running food and he was probably the best food runner we have had. Then he started working lunches as a server and to his credit he closes every day and is always eager to pick up shifts. He is well liked because of all of those attributes so MANAGEMENT decided to put him on nights despite the fact that he has no experience in fine dining. He was poorly trained considering he has no experience so MANAGEMENT teams him with "good" servers every night.
We had a good section tonight despite not having a lot of tables. We had a 10 top which turned into an 11 top. Also a 7 top and 3 other tables which we were only sat a total of 2 deuces.
 I was going to take the 10 and he was going to take the 7. The other tables we would split.
The 11 top came in which was mine. Then the 7 top came in and we realized they were regular VIP's who demand very good care so I took them too. I directed my partner on how he could help me but he only screwed things up. Despite seat numbers he managed to serve the wrong salads to the only 2 people he served salads to. Then, when my 7 tops salads came up I told him I would serve and for him to offer pepper. Well...He offered pepper to everyone except for the host who had to flag me down needing pepper. Luckily we made a ton of money in the end but I feel as though I just split my money on what should have been a training shift. MANAGEMENT says we are now mentoring and that I should do better at teaching him what I have learned over the course of 25 years. Is it time for me to move on yet?

A day in the life of an angry waiter: 2000 Chateau Haut Brion

A day in the life of an angry waiter: 2000 Chateau Haut Brion: "Imagine this. A table orders a $935 bottle of the 2000 Chateau Haut Brion. You pull out all of the finest Riedels. You decant the bottle. Th..."

2000 Chateau Haut Brion

Imagine this. A table orders a $935 bottle of the 2000 Chateau Haut Brion. You pull out all of the finest Riedels. You decant the bottle. The guests orders a second bottle. Beautiful meal and a $2500 two top. Sounds great doesn't it? After the meal they claim they ordered an $80 bottle of a St. Emelion and refuse to pay. They complain so loudly that management takes off the wine ($1870) and charges for two bottles of St Emelion ($160). Me, the waiter gets treated like I screwed up royally and management wants to write me up.
Really? I followed the sop's to the book in the taking and delivery of the order. First of all the guest said Chateau Haut Brion as he pointed to it on the wine list. I said "Haut Brion, yes sir." I brought out the proper glassware and decanter and then presented the wine. Lable facing the host I said "2000 Chateau Haut Brion, Graves." He said "That's it." So obviously I assume this is the correct wine.
Then how in the hell can you claim that this isn't what you ordered? Really!!!
There is a big problem in this industry with people who think that they can get away with anything as long as they complain loud enough and quite frankly
I'm pissed off about it.
So here's my blog.
I'm going to write about it even if nobody reads it.
I'm going to call you out you scum who think you can get what you want just because you're a prick.
Most importantly I'm going to try and dignify a job that is so degrading at times it makes me want to sell insurance.
Comments most welcome.