In a new book, Russ & Daughters: Reflections and Recipes From the House That Herring Built, by Mark Russ Federman, a grandson of the founder of the Lower East Side purveyor of smoked fish, etc. he comments on the art of schmoozing from the perspective of a shop owner:
"The perfect shmooze must be a seamless resumption of your last conversation, even if the customer's last visit was six months ago. A truly great schmoozer will attempt to bring other customers into the schmooze. When two or more customers are introduced into the schmooze, they are likely to discover things they have in common. You are either born a schmoozer or you're not. " Federman goes on to note: "The schmoozing gene will soon be mapped."
Perhaps the schmooze gene is linked to the food gene?
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