Devils Advocate - Transition from an engineer to a salesman

So am put up at Sheraton in Revere. Frank and myself went to the convention center and set up the booth. Frank is teaching me how to be a salesman... As he puts it "You know all the technical aspects of the system but as long as you don't manage to sell it the business dosen't grow". We dined at a great seafood place called Legal Seafood. I had the fishermans platter which is a combination of 3 fishes - Tuna, Bluefish and Salmon with fried shrimps and scallops. We tasted 3 different white wines. A Savignon Blanc, Poilly Fume and Moose Cadet. This is the first time ever I tried wine tasting like the experts do - smelling it, looking at the color and taking small sips and rolling my toungue while im doing it. Quite an experience. I loved the Savignon Blanc. Frank suggested I try the unoaked wines. Wines are aged in oak barrels and manytimes the wine gets the flavor of the aok which is not pleasant. So now vintners in France age thier wines in steel barrels and so the taste of the grape is retained which is great. Will talk to Kenny about doing a bit of wine tasting while we are in California. Had the most famous seafood of Boston - clam chowder.

Frank also taught me how to read peoples mind when I am talking to them and tell them what they want to hear. He also gave me a demo for the Viscom systems. How to get customers excited and juice them up. How to make them believe what you want to make them believe. This is the grooming of a saleman... and things that will help me a lot someday.