Daniel Dawson
Well look what you found: my life story. How interesting for you!
My name is Daniel Dawson. I own and operate Back Room Wines.
Been here five years now (it's March 2006 as I update this). Been a good run. Relatively few bumps along the way.
Here's my work history:
2002-Present, operate Back Room Wines. Opened the physical shop in August of 2002. Experiences working for others, good & bad, led me to the need to have my own business. It's been a good decision. Never regretted it for a moment.
2001-2002, I created the concept of Back Room Wines, wrote and rewrote my business plan, launched my first website, sold a little bit of wine through a friend's wine shop and basically did all I could to hit the ground running when the doors did open in August '02. I also waited tables at my friends' restaurant WaterBarge in Vallejo (no longer there, sad to say). Did (and do) a little restaurant wine list consulting as well. Trading wine knowledge for good restaurant food. Not a bad deal.
1999-2001, bounced around in a bit of a haze. Opened a wine shop for a person who immediately ran it into the ground. Worked at Dean & Deluca. Went back to All Seasons very briefly. This was my bounce-around, what should I do now phase. All these experiences ultimately led me to Back Room Wines.
1998-1999, was the first sommelier at The French Laundry. Was a cool jog in retrospect. Didn't particulary like it at the time. Realized that I was done with restaurant work as a career. The good things about the job are many. I learned a lot about working to be the best, and how to achieve it. I also learned that the best marketing you can do is just be the best at what you do, and folks will find you. Lot of good people working there, then and now. I think a majority of my determination and drive came from being in the French Laundry environment for a relatively brief time. Rubbed off.
1992-1998, worked at All Seasons Bistro and Wine Shop in Calistoga. I waited tables there through 1994, then ran the wine shop from '95 to '98. While waiting tables, I took on my first task in the wine shop of cutting the cardboard boxes. Seriously, my first job was to perfectly cut them…no jaffed edges or curvy cut lines. Anyway, this is where I learned the business. My neverending development and improvement as a wine merchant stems from my education and experience at All Seasons. It was a great break to find this opportunity since before this, I wasn't sure where I was supposed to be in the hospitality field.
1991-1992, Maitre 'D at The Davenport Club in Davenport, Iowa. At the time, didn't know Vouvray from Chardonnay from Pinot Noir to Peanut Butter. All restaurant operations and good food.
1990-1991, Culinary Apprentice at the Olympic Club in San Francisco. I thought maybe I wanted to be a chef, and rather than spending gobs of money at a Culinary Academy, that it would be better to get paid a little bit while I figured it out. Great choice as I worked super hard, did enjoy it, and ultimately learned that this was not the career for me.
1987-1989, went to University Nevada Las Vegas and earned my Bachelor's in Hospitality Administration. The Runnin' Rebels were at the height of their basketball powers at the time. Had fun going to class and occasionally hitting the one dollar blackjack tables or bumming drink tickets at the Caesar's Sportsbook. I've only been back to Vegas once since I graduated. I should go back since the whole super restaurant scene hadn't started when I was there.
1985-1987, Red Lion Motor Inn in Eureka, Dining Room Captain. Flambé cooking tableside. Ironically, I was supposed to be the "wine guy" at this job, but was terrified of the whole wine thing, especially opening a bottle of wine! I made the manager open all the bottles. Funny stuff.
Summers in the early 80's. Worked at a hamburger joint in Willow Creek, where the family cabin was. I mention this because I worked for my first mentor, a man named Stephen Paine (you can find him in Willow Creek still at Cinnabar Sam's). I didn't know it for sure, but I imagine I decided on a career in hospitality while working for Stephen.
I listed every hospitality job I've had for the last 25 years because each job rubbed something good off on me. Mentors, co-workers, bosses, and customers all have the ability to influence by example or by a particular experience. I've appreciated and taken the styles of many people to make my own unique way of being a wine merchant and a business person. Maybe this is helpful to understand how deeply and seriously I take my job and the trust I ask you to put in me in recommending and selling you fine wine.
On the personal side, I live in Vallejo with Holly, my bride (married in February 2008). She is marketing director/wiz for a magazine company in the East Bay (Walnut Creek). She's also my marketing and human resources advisor, which is fair since I'm her company's wine advisor. We have an old home in a historic district and enjoy it when we fix it up. The fixing up isn't that great, but the results are cool.
I work six days a week, probably about 70 hours. It's not so bad. I take time off here and there, and work less than I did in 2005 (and the sales continue to increase). I like it here. All the challenges and the different skills needed from minute to minute are good crack.
I truly enjoy my job. The tasting, writing, teaching and business management takes a mind that is both creative and focused. It's a great challenge that I do quite well. That written, I'm never satisfied with my performance and always look to improve.
Back Room Wines continues to grow slowly and steadily after five years of business. I count on it continuing to grow. People ask if I'd like to open another shop, and I say no. So much of what we do is personal, and takes a lot of teaching, training and advising to have others serve the way both you and I expect. Move to a bigger location someday? Maybe, but no plans at the moment. There's ample growth potential in this cozy spot. Not physically, but our business systems and internet communications will get better, as will we. As we do so, we'll drink a lot of good wine.
Thank you for reading. Hope you're enjoying the website, and I really hope you're enjoying a wine that you purchased from Back Room Wines!
Cheers!
Dan