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2013
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IamA manager of a beer restaurant with 100+ beers on tap, and 350 by the bottle. I’ve run a wine restaurant with a 10,000-bottle selection. I’ve fought guests, fired crew, and drank on the job. AMA!
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IamA manager of a beer restaurant with 100+ beers on tap, and 350 by the bottle. I’ve run a wine restaurant with a 10,000-bottle selection. I’ve fought guests, fired crew, and drank on the job. AMA!
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