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A typical shift

You arrive mid afternoon, before the cooks are ready. Check what sold last night, place orders, carry cases up from the cellar, polish glassware. Taste whatever a distributor representative has brought in. Line up by five and run the pre shift meeting on the two wines you want sold tonight. From six until close you are on the floor, opening bottles, decanting, and reading tables to work out who wants a $60 bottle and who wants a $600 one. You leave after midnight and do it again tomorrow.