Well after twenty years working in the fine dining world of NYC I am now working on the other side. I took a job with Southern Wine and Spirits. I will be essentially helping give excellent service to high profile restaurants (in other words I am selling wine). But as a training ground I have been given an open territory that is not those accounts but rather a collection of a variety of restaurants ranging from a private cigar club to a deli that sells wine. It has been quite an experience. It has ranged from someone hanging up on me to walking in and getting a $4,000. order by just my recommendations, no tasting of wine even. I am looking forward to getting rolling in my actual real job in January. It will be good (and frustrating I am sure) to help wine buyers with their programs. It feels good to be within my dear realm of wine and yet be doing something so different. So far so good. I think this is a positive move for me. I will keep you posted.
|
