Mike Miller wrote:

> As others have mentioned, that could be costly. The way our local shop
> handles the tasting is to have as small number of reds and whites open
> at any given time. The choices vary. I haven't been to the shop two days
> in a row to know how often he changes the choices. I'll have to ask.
> He also does a bigger tasting on Saturdays to accomodate larger crowds.

One of the stores that I frequent has a twice-a-week tasting. On
Wednesdays, a wholesaler is pouring 6 or 7 wines that he has brought
in along with some bread and cheese. That is not costing the owner
a thing. On Saturdays, he has a few wines that are on special to
taste, mostly to get the customers in the store. He also does a
news letter and a number of other things to keep track of who his
customers are.
A friend of mine opened a wine store on the beach here in Florida so
he could be close enough to the water to surf anytime the waves were
up. He has now found himself chained to the store because he can't
find any hired help that he can trust to run it for him. Another
friend opened a store with his wife and daughter as his back up.
He only works three days a week and is enjoying the life.