Sommelier & Waiter wine encounters?

[Innkeeper]

Had an experience similar to Steve and his Barolo. I was "assisting" an NCO Club in North Dakota, and found that the manager was simply doubling the wholesale price on everything. This was commendable for the less expensive wines, but it raised the price on Moet & Chandon White Star from $25 wholesale to $50. I asked him why he didn't sell it for $35. He said, "Then I'd be losing $15." So I ask him how many bottles he sold in the last year, and the answer was, "None." He called me a few weeks later to ask if I could get his allocation increased, because he cleaned out his inventory at $35, and $10 a bottle was more than he made on his other stuff. So, I asked him why he didn't charge more for the other stuff. Even though it was a phone call, I could see his eyes glaze over.