I split my time between Cork and the new place, the High Dive. Most of my time isn't customer facing anymore. I come up with and make all the crazy infusions, fat washes, distillations, syrups, foams, and other things that we use for our cocktails. I basically have a whole chemistry lab in the basement of the high dive now. I love it. I also get to be home by 4-5 all but one day during the week and have weekends off. I also do most of the bar side financial analysis for the bar group that includes, the Millworks, watershed, cork, and high dive Sent from my SM-G970U1 using Tapatalk