Mike gets to tasting room, early.
Counter still stained from reds, from previous day.
Opens register quick…
Mike reuses to be busy just to be busy.
Opens each wine in the flight, notes on each. He does this most mornings, but this morning he’s more than trenchant with and intent in each wine.
His focus should always be the wine, speaking it, connecting people with wines they love and that speak to them. Not going done a to-do checklist. What’s more important, he always says to himself, getting in character to speak wine, sell like they want you to, or arrange the kitchen area when it doesn’t need to be, do it ’cause it’s on a goddamn checklist?