every quarter we have a customer service competition. i got this submission…austin won’t hold the belt for Q3, but his story must be shared. as told from the man himself, i present, mr. austin gaquin does farmer willie’s:
Let me tell you about the day I accidentally started working for Farmer Willie’s.
It was an otherwise normal day. A warm, sunny August afternoon. I was strolling the streets of the Boston’s beautiful South End. Eventually I found myself indulging in the splendid array of draught beer available at Five Horses Tavern. A normal, luxurious day in the life of Austin — the kind of day a Max Goransson type can only dream of.
Whilst indulging I noticed two cans of Farmer Willie’s in the center of a small tray headed toward the back of the establishment. The tray was being carried by a human, of course.
Now, there are twenty-plus draught lines at Five Horses Tavern, so a pair of drinkers seeking Farmer Willie’s struck me. Had they had it before? Are they big fans? Did their curiosity of ginger beer overcome them?
Having spent many an afternoon on the roads and beaches of lower Cape Cod this summer, I more than once shared a drink with Farmer Willie’s co-founder Nico. There was always an aura of mutual respect between us, a sense that we’ve got each other’s backs out there.
So, on this lovely summer day at Five Horses Tavern, I followed the tray with two Farmer Willie’s cans to its destination, where sat two hopeful Farmer Willie’s virgins. I told them I liked the product, and was friends with one of the founders, and to the best of my ability I explained to them the complexities of ginger beer — which is to say, I told them it was ginger beer, and that it was refreshing.
Another pair of nearby diners overheard our conversation and asked me about Farmer Willie’s. I bought a can and let them try it.
It was at this very moment that I realized I had accidentally started working for Farmer Willie’s — which was, to the say the least, a startling realization. I like Farmer Willie’s and all, but I’m happy where I am. Or at least I thought I was, until I began this new life as a salesperson at New England’s craft ginger beer company.
Fortunately, the second pair of lunch-goers gave me an out when they asked if I worked for the company. Admittedly not sure where I worked anymore, I took a stab in the dark and told them I worked for Downeast Cider House.
Both pairs of lunch-time gourmands, four newfound ginger beer aficionados in total, erupted. We love Downeast Cider!!! It’s our favorite cider! No, it’s OUR favorite cider! Nuh-uh, OURS. They bickered and bickered.
“I’m not sure you realize,” I pensively remarked, “but we’ve just now engaged in a game of pay it forward. I think you’re responsible for teaching future diners, here or elsewhere, about Downeast Cider.”
They agreed, and asked me what to say.
I offered them three quick things that make Downeast different: we’re (1) unfiltered, (2) local, and (3) not from concentrate.
They said that was easy to remember, and they’d be happy to spread the word.
“Good apostles,” I didn’t say.
I returned to my spot at the bar.
On their way out, the first couple with whom I interacted told me I’d made a pair of lifelong Downeast Cider drinkers with my friendliness.
I thanked them for good conversation, secretly terrified that my new boss at Farmer Willie’s would be pissed.