What if it Snows?

Had to be sitting there at least an hour for that to happen.

 

How do they do that?

 

Such a display of design and workmanship..
The shape, graceful lines, and the finish.. The color of the wine just sets that container off...

 

One dollar.

 

That and the pickup.. Fine vehicles, tough, but just never caught on with the smart set...
Like a Clark C500-40 forklift. Operate it sensibly, service is regularly, repair promptly when needed, and it would out live most operators.

 

Years ago, on a family trip to show wife and daughter the scenery of Ft Devens, Mass, we were staying in Boston.
A requirement of a trip to Boston is dining at Legals Seafood. Ordered, tea as drink, water glass on table. Fish served and deboned tableside.
An enjoyable meal, and I do not remember the name of the fish served.
But I remember to this day, that the water glass was always full, and I was never able to see the waiter refilling it.i Discreet and professional.

Bro in law; many years dining in restaurants in Memphis (Grisanti's-Jim's East), told me they were probably retired railroad dining car waiters.
Old enough to be and certainly had a stately air about themselves. Just radiated "capable" and "It will be handled, Sir...."

 

Lots of length, standing almost straight up, good to have in ones equipment..

 

Seems as if the OM is taking up the slack of generous home time.

 

All public offerings are getting like a "small" Army.....Not enough hands to get the job done...

Part of this was caused by the COVID wave. Trying to operate with less than a "full complement" of hands.
Now; I think most of it is just charging more, delivering less while pocketing the gain in less payroll.

 

Right at the moment of action, "they" have no idea. I did not either when I did my one and only. So far......