DEAR ABBY: I'm responding to the two letters you printed about winery tasting room employees. I have worked in the wine hospitality business for more than 25 years, primarily as a consultant in tasting rooms.
It would be wrong for me to say there is absolutely not one person in the wine business -- or any other business -- with an alcohol problem. But there is no "dirty little secret" about tasting room employees.
My experience is that the vast majority of tasting room employees do not abuse wine, and I've worked with literally hundreds of employees. We practice responsible consumption for ourselves and our guests. The two letters you published on the subject are the exception, not the rule. The wine business is committed to using wine in moderation, particularly with meals. Please set the record straight. -- CRAIG ROOT, ST. HELENA, CALIF.
DEAR CRAIG: I think your letter does that very well. However, although the wine industry urges consumers to "enjoy in moderation," not all individuals are willing or able to acknowledge when enough is enough. It is not my intention to trash the industry, but the people whose letters I published were genuinely concerned about a small group of employees.