How-to and Tips

February 2 2014 Journal


It is Sunday. Rain and cold. Tomorrow life goes back to normal. Most of my activities are back on track. My perpetual training may continue as expected or I may get lucky. A very good suggestion may be exactly what I need. Since I spend a good chunk of time on retail training I should also pay attention to filling the gaps and refreshing most of what I know in wine field. I can benefit from a refresher in bar and gap filling is needed for restaurant management, wine and a few other things. Do I need them? I think so. If nothing else learning another way of doing things is always a plus. Except for very high end places most establishments are not very good at what they do and don’t care and may be does not matter. I could learn a few things anyway AND I am expected to be stuck here and there from now on and why not! I think that will do some good and if nothing else I will be in the field and may not earn any money but come back up to speed. I don’t even know if I want to work at stupid restaurant jobs. I could do some figuring easily. I have done very well in the past and my problem now is I won’t be a peak performer once back in. That takes time and I would like to return to my peak level so I can see clearly what is best. I think one month will do me good. And I won’t write anything about where I am if I do because is confusing to get in and I don’t care to think hard about these things. I am there till I have something substantial to say or not and this won’t be enough time. We shall see. Beating the rain is all I care nowwwww. 2 Feb 2014 4:02 pm Hayward, California 😎😎😎😁😁😁

January 17th 2014 Journal.


My wine book expired! I tried to read and Overdrive says my library loan ended and delete book now. Whatever. I got another one. 25% already. That is what Pocket guides are good for. I like doing this because it creates memory speed and I jump over stuff I cannot stand because again? That is my week in wine up to this Friday. It is week in confusion. I am given plan of action by Wine Advice and need to sleep on it but basically taste away. 17 Jan 2014 7:17 am Bart Tube, California

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January 15th 2014 Journal


It is Wednesday. No week in wine this week. I am week in retail. That is boring but finally getting warmer. Warm is good. I am getting busier which is good and now believe my business adviser more than before how around the clock business or job activities allow other things to happen. I spent a month training on and off and? Still in limbo. I did however get back in the field because the underlying work activity allowed me to be in the field to do other things. I will be with my review text which is like taking a rapid review course so I come to speed in all little details rather than thinking to remember some. Further reading will go very fast AND I can begin tasting which is a big part. Since no industry exists there is no practical way to be in the field and following business activities of businesses in lieu of an industry only works so much. Tastings is a good step in the right direction. Word has it many do not like my tasting approach in the biz. Wine business is a group of merchants buying and selling. Quantity and variety are keys. They need that promoted not sticking to individual wines and finally moving to another to stick there. French say that is the right way because most people drink a or few wines they like hence don’t have to be wine explorers to be wine enthusiasts. That is my approach because wine is center of activity not movements in the field. Big corporations don’t like that. They need a zillion wines to be constantly on and out so transactions are abundant. It works like stock market. The sum of many buy and sell orders will in total bring wealth or not. And big always win by using this system. They don’t like investors who study one stock, buy it and sell it someday and move to another. That is not a healthy market for big guys though safe and content for “average” players and investors. Who cares. I like my approach. Either way I will do random tastings of many. How? Having a background relevant activity like a job or business in the field makes this happen. And no wonder jobs that take forever to train at lose their appeal soon. One cannot build anything on top of foundation that does not form. 😏😏😏😏😏😝😝😝😝😝

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January 11th 2014 Journal


Saturday. Today I continue in wine which is of minor interest. The weather sucks now. I take the train. I was to do last of the experiments before take off this Saturday and Sunday. Today was a bother so will do Sunday. It is expected to succeed and I will be ready for launch. New projects? No. New level of activities. We see how accurate my adviser is. I should be active and yes will be all over the map. Life goes on. Today we do more of the wine stuff. I have learned plenty about a completely different kind of work and who knows the future. I could read what is left of my silly wine book. Reviews are so annoying. Someone said is like reading a how to book to refresh ones memory of how to drive a car! What does that mean? Exactly. We need to do and all memory comes back. 11 Jan 2014 8:02 am Hayward, California

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January 9th 2014


THEY tell me some PEOPLE are upset I can read on my Nokia Lumia 520 Windows phone. Who cares. That would be a great deal because as many millions of iPhones out there one can hardly read seriously on iPhone screen. I am done with most of this basic review text. It has been an okay mind jogger as I have been told. I wouldn’t read a page if was on paper. My normal reaction would be after reading half a page to say “shuuuuut uuuuuup.” The text is too friendly and too basic. I couldn’t read on my Android tablet either but on my 4″ Nokia screen I did. We are at 51%! I think the reason is the app provides a tiny piece to read and is so hard to figure where we are. Knowing half way or where in chapter or book won’t matter. One needs to know how much read and to read live to decide it is time to declare one is tired or read too much. Since cannot do that, I just keep reading and wondering how much o read and how much left. Lack of layout helps more reading. Anyway we finish red Bordeaux and fall into California reds! The book is over and filler materials follow. I have to say this to get a few people mad. Sommelier training has least respect for California wine! Media gives them a huge priority of coverage but in academia they get treated equal with New York wine and lesser than New Zealand! I don’t blame them. Some people make wine as food. California fakes everything from wine to pistachios just to gain market share. I cannot remember the food and wine matching class in Sommelier training. Chocolate and red wine skipped? “There is no such a thing as matching chocolate and wine. CALIFORNIA INVENTS THIS STUFF.” Thinking about it I have to agree chocolate is a Northern California tourist commodity and California wine is not meant for food and has to go with something. And while we at it, all the superb foreign cheeses are banned so super creameries of California are “discovered?” Cheese is food for poor people in Europe traditionally and chocolate ain’t food at all. Good local cheese is so expensive hence needs “discovery” because it cannot sell as FOOD. And enough said of the wine. Do I bash? How about no balanced view is welcome in America? They have to be biased or something is done wrong. 9 Jan 2014 7:38 am Embarcadero, California

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Wednesday Jan 8th 2014


Wednesday. I got out to get to bus to train as usual but ground was wet and it smelt damp like rain. Sucked. I didn’t get to bring an umbrella. However, when I checked online it says mostly cloudy. Online weather sucks so we see.

I am used to a little bit of reading in the morning now. Some in afternoon also. Boring review texts are boring and don’t go fast because as we read we hit stuff we know and slow down as brain drags a whole chain of thought and we stuck till the whole thing is retrieved only to think how little I care to remember that! It happens. Once is retrieved, we are okay and next time it will pull in a flash. It pays to have a fast brain. It works like a computer with a solid processor and lot of memory. The disadvantage is we get bored fast too! I recovered from boredom and not that bad. The cool thing is I sort of remember where I left this part of a topic last time who knows when! German wines? I was going to volunteer and work at a decent German wine place in lieu of going to Germany last I remember so I can get buried in them so much I have a good reference point! They are too unique, expensive and hard to distinguish because of names, etc to learn by following as a wine topic. One needs to get personal and can follow some of the wines we meet. That was a past memory. The review reading is not bad. It is working on. I am getting closer to the 50% mark now. That pressures my reading speed to get rid of this book. I am not a book person and think I have a good system to read wine books by doing one book at a time but need to finish review and get into the field. It was easy to think wine, beer, food, service etc when I was in the restaurant biz. That was the frame of reference. Now I only have the formal learning frame of reference again which is an exhausted approach! I need a new context to continue learning. I think this is the research stage now. I am past survey and study. That can come back in the future but now the challenge is to be somewhere and dig one by one. That takes time but a trained person can find so much! I am already warned this may start as fun but soon I will be noticed because “he asks very hard questions” will be my m.o. to wine people. Some people won’t mind. 8 Jan 2014 7:06 am Hayward, California

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My Week in Burritos – Senior Sisig Food Truck versus Frozen Breakfast Burritos at Lucky’s


Frozen breakfast burritos are highly recommended by my doctors. They provide when we need a load of nutrition and low on time and so on. Today I opened the last of three packs. I am a gourmet NOT so really don’t look at packagings. I don’t know but was purple and had some kind of chemical probably put there by US government! It made me tell the truth about all kinds of things for next 30 minutes and publish them online until I was saved by the urge to take my world famous morning dump which overrides all including chemical induced confessions. We see if happens again. Tomorrow. Otherwise we need a new theory.

It is day three. Actually second day of week. Last week we missed the food truck on Wednesday but came on Friday so we ate. This week they come daily. Nice. We ate yesterday and the big question is today? I don’t know. We get half off etc so is a good deal. I feel weird paying $4 for a good burrito so I buy one for my sidekick. Others have theories what they done wrong they don’t get free burritos but get free Arizonas. No reason. There is no free burrito. Burrito costs $8 so if half off comes in pairs is how I see it. And they put potatoes not beans. Pork been good twice. I think maybe or we get those pizzas from 711 to share. A $5 large pizza was invented not to be food but company shared meal even if employee pays. I don’t know.

I did learn good things. Searching for Senior Sisig truck last Wednesday we headed online. Twitter helped. The website had calendar but not updated as expected. Twitter was good. We got location. Too far. We looked for others. The apps we downloaded and online food truck websites were shit. Hardly anything. That was a good lesson. Twitter still helps but it is amazing how primitive some systems are. Word of mouth seems to drive these trucks. I think they are too local to be in a system. Then again twitter can help if can search for more locally when lunch time. I didn’t try that. Soon no more holiday and I go back to my famous lunch of nuts, apple and so on. Merry Christmas. 23 Dec 2013 9:16 am Downtown, San Francisco

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