Happenings at 4.0 Cellars
The Texas Cheese and Wine Experience (or Fun in the Board Room!)
I genuinely enjoy many things about my job at 4.0: getting to know new customers, chatting with club members, working alongside my colleagues (many of whom I call “friend”), serving at special events, and learning about and tasting a wide assortment of Texas wines. But one of my favorite “tasks” at 4.0 is leading cheese and wine pairings. While Carl leads most of these pairings on Saturdays, I (and the other Leads) get to step into that role on weekdays and when Carl is away. And let me tell you, there’s rarely a dull moment during a pairing. Continue »
Sep 18, 2019 at 12:31 PM
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Be the first to comment on this postWhen Leaders and Wine Collide
For those of you involved in some way with the Fredericksburg Chamber of Commerce, the Leadership Gillespie County (LGC) program will be familiar. This annual, community-based program gives citizens of Fredericksburg and Gillespie County a chance to network and learn about, among other things, local industries, schools, government, and non-profits. Since its inception, LGC has graduated over 500 people. At its root, it’s a breeding ground for our future leaders. Continue »
Let the Wining and Dining Begin! (on September 21st)
I love all of our events at 4.0: Wine Club Sundays, Brunch and Learn, Wine and Dine Showcase, Howl-o-Ween and Wine, Wags and Wine…we’ve got lots. But there’s one event in particular that I insist on working each year: our annual Wine Club Winemaker Dinner. Continue »
Summer's End at the Cellar
While August is a busy time for many, you might be surprised to learn that it’s a relatively calm time in our tasting room. But really, it’s the calm before the storm…also known as fall here in the Texas wine country, our busiest time of year. Continue »
Never a Glass Unpolished
While most of our customers picture us standing behind a bar, there’s a place in the tasting room where we each spend a good amount of our 4.0 time: the polishing place. This is where we make sure that the glasses we hand to our customers are streak and spot free. And we have a whole system in place to ensure clean glasses. Continue »
Our People Get Out and About in the Community, Too
In my last post, I wrote about the ways that 4.0 Cellars supports the community and my surprise at how far that support extends beyond the Hill Country. As I wrote that post, I wondered about my colleagues’ work in their own communities. So, I asked them. Turns out that our 4.0 staff is involved in our communities in some pretty amazing ways. Continue »
4.0 in Our Community…and Beyond!
The first time I set foot on the 4.0 property was back in July 2014. A friend invited my husband and me to attend a party at the Cellars. It turned out that the party was actually a fundraiser. After a lengthy battle with cancer, the wife of local musician (and 4.0 regular) Lonnie Lett had passed away, and 4.0 was hosting a benefit to raise money to help Lonnie cover her medical expenses. It was a warm day, and I recall enjoying a selection of white wines. The place was packed. A couple of weeks later I called 4.0 GM Jesse Barter and asked if I could interview for a position in the tasting room. The rest is history (for me, anyway). Continue »
We’re Happiest When We’re Fed
Working weekends at 4.0 can mean some long days. Many of us arrive at 9:30, and we’re often there until 7:00 or even later. And while we’re there, we’re on the move, serving customers, stocking wines and other merchandise, and generally running from one place to another. All of this activity means that we can get quite hungry while we're here. Continue »
4 Out of 5 Servers Agree… (or the Second Installment of Our “Meet Your Servers” Series)
When I first joined the 4.0 team 4 years and 10 months ago, we were a pretty small group. Since then, we’ve added many new team members and have said goodbye to a few others. Recently, I gave my teammates a survey to find out a little more about them, and as of survey time, we range in length of time at 4.0 from 2 months to 5 years and 7 months. Given the rate at which folks in the service industry tend to move around, it’s pretty astonishing how long many of us have been here. And the results of my informal survey clarify the primary reason that so many of are still around (and will likely be around for much longer): It’s the people. Continue »
The Butcher, the Baker, the Candlestick Maker
During my tenure at 4.0, I’ve seen lots of staff come and go…though most have come and stayed (I’ll get to why that is in an upcoming post). Some of our staff are “regulars” who work a few times each week, while others work only one or two Saturdays per month. Still, despite our varying schedules, we get to know one another and learn to appreciate our different styles and our shared love for all things wine and 4.0. Continue »
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