Speak knowledgeably about Rioja, Ribera del Duero, Priorat, Jerez, Rías Baixas, Cava, Txakoli, and relevant Spanish regions, as well as selected wines beyond Spain, natural and biodynamic producers, and allocated bottles. Greet tables promptly, introduce the restaurant's style of dining, and establish whether guests prefer an à la carte progression, shared plates, tasting menu, or focused wine experience.