Now that we had a working list for the US Tennis Open we now had two weeks of intensive service ahead of us. The logistics of transforming the vacant facility into one of the world’s major sporting events are mind-boggling. Literally thousands of people are employed in packing, trucking and then preparing five major eateries, hundreds of private boxes, five hundred concessions, employee cafeterias (1500 meals a day!), security stations, a fully equipped surgery, the list is endless. The net result is effectively a small satellite city. In the middle of all this was the tiny portion known as the Wine Program.

The wine program covered five restaurants and ninety private suites. Staff needed to be trained, wines stocked and POS systems programmed. We were given three days to accomplish this. Despite preparing for this for seven months, the three days passed in an eye-blink and the games began!

I was based in Aces Restaurant, where access is restricted to guests from the private suites and high-tier seats on center court. With 350 seats, the restaurant would go from empty to overflowing within fifteen minutes at lunch and or dinner, with everyone wanting to be finished in time for the first serve on court. Those of you who have worked pre-theatre with immediately empathize. Unlike pre-theatre, the court was right outside the door, so travel time was negligible.

The wealthy and sophisticated clientele were delighted to see someone there to improve the list and service. The staff, many of whom had worked the event for many years were true warriors and worked day and night for fourteen days straight, not the mention the commute many made from Manhattan, New Jersey and Brooklyn. They too welcomed my assistance with sales, organization and training, knowing it would boost sales and therefore their incomes.

In two weeks I saw a total of about thirty minutes of tennis, despite being on site for fourteen hours a day. However, the tennis I did see was from the vantage point of one of the private boxes, champagne in hand, while Agassi and Blake battled both each other and the oppressive heat. I must admit that it felt quite civilized. Later that day I had the pleasure of serving wine to real royalty! It’s not everyday you serve a glass of pinot grigio to the Duchess of Kent!