There’s fruit on the road, on its way to the winery. Stewart says, “We need eight fermenters today. Twelve tomorrow.” I thought we had three but we only have one. “That’s great,” he says, “I thought we had none.” Dustin and I go to work on eight at one time. Dustin’s a bartender, doesn’t like to waste steps and he’s going to be called away for another task in short order, so he rolls quickly with my strategy, blasts with a pressure washer and sets me up to take a big bite out of the problem. Today’s covered and we’re one ahead. Awesome. Next round, I knock out four more. “How long till Eric gets here with the fruit?” About forty minutes. If I get two more done, we’ll have seven on hand and tomorrow’s task will be just over an hour instead of just shy of two. You only need that extra few minutes when you don’t have it, and the Restaurant Guy imagines that one ten minute delay that turns into a twenty minute delay that causes the operation to grind to a halt for two hours. Eric's late and I have time to get them all done. Suddenly, I’m the guy who obsesses over fermenters…

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