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A typical shift

In at 2pm. Check what sold last night, place orders, receive deliveries and carry cases to the cellar yourself. Update the list, brief the servers on two new bottles and pour them a taste. Service from 5pm: reading tables, guiding people to a bottle that fits their budget without making them feel judged, decanting, pouring. After service you count inventory. You leave near midnight, and the reading and tasting happen on your days off.