In a store like mine that does pretty significant volume you are going to see some pretty strange behaviors by customers in the process of buying their beer, wine, and spirits. One of my pet peeves (of which I honestly have too many) is customers who would rather not ask a member of staff but would rather search around the interior of the beer cooler (or even the back of the store) looking for their product.
I also often get asked; will this beer go bad if I let it get warm? I tell people that unless they are going to get the beer very hot they won't change the flavor of the beer. Light is a bigger source of off flavors than heat you would find comfortable.
This blog post has given me an idea I can't do too many of these, since I am sure to offend a customer eventfully, and no amount of youtube fun is worth that drama. Post your opinion should I do wine and spirit strangeness or should I private these videos and only link to them here to spare the sensibilities of my customers.
Comment your opinion I would love to talk to you about it.
This is a photo of the Washington Street bridge and the Brandywine Creek in downtown Wilmington Delaware. I went down to the creek to shoot a youtube video, and I was successful in that but I did realize that I cannot just go and wing these walk and talks. I need to come up with a plan and then execute it I only managed to get a 2:45 video out of a hour long walk and at least 20 mins of raw footage. I am starting to get better at the filming portion of the skill but I still need to pause more between expressed ideas I talk at about the right speed maybe I could get a hair faster, but I need to figure out how to have a coherent topic and perhaps even a structure to the discussion. Hopefully, by this time next year an hour long walk will make at least a ten minute video.
So yeah I got hospitalized again (last time was three years ago) for my Ulcerative Colitis in November which isn't how I want to spend a week in the busiest time of year for the liquor industry. I started to have my flare up when my parents came to visit, in October and I barely kept it together for the month that it took me to check all the boxes to get admitted to the hospital. Though at least now I know how it needs to proceed in case this ever happens again. The moment I start to think that it is a real flare up I need to start making appointments with the GI doctor and not think that if I control my diet I can get back to something like normalcy. I ended up on a new biological medication remicade which is shockingly expensive but thankfully I have real cadillac insurance through work so I am okay with the fact that each dose of my medication is twenty thousand dollars and I need six doses a year, hopefully with the repeal of the ACA I won't end up on a plan with a lif
German Riesling is my favorite white wine, I will always have a spot in my heart for white burgundy but I can afford to drink much more prestigious vineyard sites from more prestigious winemakers. That and that an off dry lower alcohol wine is conducive to getting up earlier in the morning and having a life outside of work (I close the liquor store I work at). In this video I talk about the german ripeness classifications that appear on wine bottles. There are two broad categories (qualitatswein, and pradikatswein) qualitatswein is wine where sugar can be added to the unfermented grape juice to increase potential alcohol, and pradikatswein cannot have added sugar. There are great examples from both categories of wine.
Comments
Post a Comment