I can't count the number of times I have been given The Glenlivet when I've asked for a Scotch on the Rocks on a flight in J and had to explain to the FA that Glenlivet is a single malt and should not be served in this fashion, and that she should find the JW Black or Chevas. Similarly having ordered a white wine with my appetizer and salad, after being served my steak I am never asked if I'd like to see the red wine selection and most often on wide bodies it takes a good 20-minutes before they come around with a second pouring of dinner wines when the change can be made. These are basics that anyone in the hospitality industry should be taught and know. Now I realize FAs are there first and foremost for safety reasons, but particularly in the J cabin they are also delivering a premium service a part of which is an understanding of proper food and drink service. Maybe AC should hire a few of us to give talks to their FAs about how these little things should be done. After all it's these little touches that make a big difference when we compare AC's inflight service to what we get from FAs on SQ and the other vaunted foreign carriers. And both NZ and QF make a point of training their FAs to know something about the wines from their respective countries as a matter of pride. Perhaps AC might learn a thing or two and start sourcing some good BC and Ontario wines and teach FAs about them!