Most tasting rooms experience downtime during which there are no guests. That leaves you with three options: 1) let the staff sit and wait, 2) send staff home, or 3) have them perform other strategic tasks. I’ll bet you can imagine what Capiche recommends!
“For a successful restaurant to flourish, there are many parts that must work together to create a positive experience and end result for the consumer.” The same goes for tasting rooms.