If you sell wine it helps to know what it tastes of, so you can authorize purchase of and recommend certain wines to customers.
This applies mainly to restaurants and upscale wine stores, not so much to the corner liquor store where the hot seller is the box of “white wine” on the bottom shelf near the door.
When I worked at a liquor store in the early 2000’s, we were sent to liquor/wine tastings every couple of months or so. The owner didn’t like schmoozing with salespeople, plus it was a good way to make sure we knew what we were selling. It was also a test to make sure you could hold your liquor and remain professional. Distributors would often regularly bring new products into the store for whichever staff was there to try.
S-staff tastings? 😳
Nothing boosts employee morale like gathering around a large helping of roast Doug!
What did Doug do? 😰
Look the tastiest.
He won most likely to resemble wagu long pork.
If you sell wine it helps to know what it tastes of, so you can authorize purchase of and recommend certain wines to customers.
This applies mainly to restaurants and upscale wine stores, not so much to the corner liquor store where the hot seller is the box of “white wine” on the bottom shelf near the door.
Sushi in one line.
Pineapple cream in the other.
When I worked at a liquor store in the early 2000’s, we were sent to liquor/wine tastings every couple of months or so. The owner didn’t like schmoozing with salespeople, plus it was a good way to make sure we knew what we were selling. It was also a test to make sure you could hold your liquor and remain professional. Distributors would often regularly bring new products into the store for whichever staff was there to try.
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