You just have to talk to staff at restaurants. I sit down with my mate and we're sipping away on some beers, wit for her and orange brown for me. A mate of her's walks by and she invites him over for a drink, I recommend based on what he likes a prickly Moses red. If anything will inoffensively make an impact...
Anyway, talk goes on to matching drinks to food and this bartender proclaims that not much beer goes with much food since 'there is such a small range of flavours compared to the wines they keep'. Ahem, his restaurant actually keeps a decent range of beer. And I explain that there were 3 while years I didn't drink any alcohol but wine, and that his assertion is pretty shallow. Not convinced. Considering that guy wanted to try stuff and they keep a nice range and I know that they have taste training etc for staff, it is very obvious nobody bothers training them properly on the beers.
Might I suggest that part of the problem is the influx of French and Italian backpackers into the bar and restaurant industry. Combine that with ignorant teenage bar staff and there is fuckall appreciation for beer among the staff that work there.
Comparatively, kiwi and Aussie bar staff and especially ones that have worked bars in Europe seem to have a good idea of beer and what and how to serve. There I said it, wogs are killing beer in bars.