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Bell Curve


You poured wine for a minor; maybe you go to jail; maybe not. Regardless, you are persona non grata from now on in your restaurant industry.


You never really got it straight—was it a burgundy or a bold cab or a barolo? You never really developed a following so you never had any real "market power" and eventually got fired; now you bartend and just have to know the difference between a Bud Light and Miller Lite.


You were a perfectly fine sommelier; you stayed at your same restaurant for a long time but the restaurant never really went anywhere. So there were good times and bad times and you rented a lot of wine to customers and it was fine. Beats the hooey out of being a swim coach, which was Door Number Two.


You were good and your restaurant became the cause celebre in The Big City; you were written up in Wine Expectorator magazine for your bold food and wine combinations. Even got your picture in the rag. Your friends from The Wine Academy are hugely impressed and more than a little envious of your blog.


You open your own restaurant, serving only rare wines. Eventually you buy a small winery and make your own blends and brands. Combined with your popular wine blog you sell a million cases a year of high-priced wines all over the world. Nice jet, by the way—hope it's got a chiller.