Whether dining at home or in a fine restaurant, there are many decisions to make from the appetizers to the meal selection and then dessert. If wine fits the occasion, one of the  important decisions is going to be is select the appropriate red or white wine. A decision that can impact the taste and success of the dinner. We have the same kind of decisions when we are trying to improve quality in our operations, like which processes to improve?, how important is customer satisfaction?, should variation always be reduced?, is the achievement of "zero defects" the end of quality improvement?, should we continue to focus our quality efforts on part quality or move to relationship quality?

The aim of this presentation is to reflect on the decisions made to select a bottle of wine for dinner and link this to the traditional decisions made in quality improvement efforts,  in this way, we can improve the analysis and execution of our quality improvement projects, gaining the operational advantage to our organizations.