Sunday afternoon and folks gather at the bar to watch Monique and Oxana build platters of delicious goodness! This first week has gone very well, staff are rapidly getting a handle on all our wines and cheeses. Its a tricky job and takes just the right sort of person. We don't have much luck with super savvy wine geeks as they tend to bring too many preconceived notions of what people "should" like. But then hiring folks with little wine knowledge means we have to train them on a lot of material. Luckily we are finding great people who love wine and want to learn. They all understand what we are about now and are drinking with a purpose these days, there's no better homework than having to enjoy a bottle of wine either!
Hmmm, could just we finish a 6 liter bottle of Gloria? Just Adam, Emily, Tony, Ox, Mags, Shane and I? I'm not telling, and I'm really not telling how many bottles we opened after the Gloria. Except to say that I rode my bike back to the shops to get the car in the morning!
Whew, we had a soft opening today and the staff did great! We are officially OPEN and I can't wait for you all to meet the incredible strong crew we have.
Josh, Amanda, Marvin, Amy and J get a chance to see what the platters look like and taste some more wine.
We've been trying to gently taste them through 40 odd wines and still have them remember what they've tasted!
Its great to see them so excited about what we serve, as professional servers we certainly respect what they think and their feedback.
They didn't talk too much at first, they just ripped into the platters. Then they got it and started talking about all the different tastes and how the cheeses and accompaniments went with the variety of wines.
Well, we are so close we can taste it! Thanks a ton to our new crew who are helping get this thing open! Sadly, the merchant processing company lost our applications so we were delayed yet again - hard to open with no credit or debit cards. Shooting for this weekend and will surely be open next week.
Wow, we really passed final inspection and have a CO (Certificate of Occupancy) and did they even look at that absurd thermostat in the drain that measures the rinse water and tempers it with cold water? Of course not. I guess we have to open a restaurant now! Ripping through the final varnishing and pos inputs, running to Denver three times a day, getting sprayed in the face with beer and CO2 and the exploding soda tap, watching my 20 year old random orbital pack it in after 20 years on the last table needing sanding, training some great young people, answering the question "when are you opening" twenty times, etc etc.
Thanks to every god out there that Maggie, Tony, Ox and Adam are here and sharing this stage of the process.