The Californian from Salinas, California • 19

ZECISIQN 2 ORTHOPEDICS Saturday, February 11, 2006 Minimally Invasive, MARKETWATCH February 10 rn Computer Assisted, Knee Replacement 757-3041 -mh DOW 10,919.05 DOLLAR Y117.88 NASDAQ 2,261.88 1,266.99 ASSISTANT CITY EDITOR: Katharine Ball PHONE: 754-4282 FAX: 754-4293 E-MAIL: kballsalinas.thecalifornian.com www.thecalifornian.com Your road map to business in Monterey county MONEY PANEL Let better tag DOfls Spicfe habits, ONLINE WINE: Follow Proposal to make zinfandel state wine spurs debate 0 this news topic at PEOPLE Salinas Realtor honored by Town 'N Country Salinas Realtor Rose Clark was honored again by www.thecalifornian.com. 'vy Town i not 40100, save day QUESTION: I'm going to be laid off from my job shortly, and I unfortunately might be forced to cash out my 401(k) to eliminate the considerable debts I have (mostly credit card) to keep from going completely belly-up. I understand about having to claim the cash-out money as income on my taxes next Country Realty when she was nre- vest heavy at about 17 percent. "Growing wine grapes in this state is a beautiful thing," said Shafer. "Look what you get to pick from." The bill, SB1253, is headed to committee and could be heard next month.

Being the state wine would be a symbolic honor, giving producers a boost of prestige and publicity and putting zinfandel in such august company as the official state color, a combination of blue and gold, and the state insect, the dog-faced butterfly. Carlos Machado, Migden's legislative director, said the intent is to benefit more than just zin. "I think it brings recognition to all California wines when spicy diversity of California cuisme. "It's about time we give it the recognition it deserves," Migden, D-San Francisco, said in a news release. But others say singling out just one varietal would be a cardinal zin.

"What's the basis?" said Doug Shafer, president of Shafer Vineyards, makers of highly prized cabernet sauvi-gnon and merlot. "There's some wonderful wines, lots of different varietals, from all over California that are all great, including zinfandel." Preliminary figures for the 2005 grape harvest put zinfandel at 10.4 percent of the crop, behind cabernet sauvi-gnon's 12.5 percent Chardonnay was the har Iwi WV sentedwith the Top you do this. It's like a rising tide," he said. The bill got a big thumbs up from winemaker Van "the Vanimal" Williamson, who specializes in single-vineyard zins at Edmeades Winery in Mendocino County. Zinfandel may not have the biggest numbers, says Williamson, but it's uniquely Californian in that it's been grown in the state for generations by small, independent farmers, many of them immigrants.

"It embodies a lot of the spirit of America," he said. By MICHELLE LOCKE The Associated Press BERKELEY In a move that could bring a merlot low and make a chardonnay shudder a state lawmaker is proposing making zinfandel the official wine of California. State Sen. Carole Migden introduced the bill this week, saying the heady varietal is a "quintessential California wine," dating back to Gold Rush days and versatile enough to stand up to the Producer and Crown Rose Clark year; my question is how else will this affect my tax responsibilities for next year? I'm current Peter Andresen Technology's on the menu in more and more restaurants Club Medallion Award at a special dinner in Monterey. She was awarded as Top Listing Agent; Highest Number of Closed Escrows; and Highest Dollar Volume.

The Crown Club Medallion is a distinctive honor. Clark's dedication, drive, and commitment continues to make her the top gross commission Realtor of the office, a title she has held since she started with the company five years ago. She also received The Salinas Californian's "Readers Choice Award for 2005-2006" as the best Realtor of Monterey County for the third consecutive year. She was also voted as the new Chairman for the Board of Realtors Political Action Committee for 2006-2008, by her fellow trustees. V- '--IvA ly a single renter (non-homeowner) with no dependents, and I currently use the "EZ" or short form of filing (no itemizing).

Beyond getting a hefty tax bill for the extra income, what other nightmares do I have to look "si. v. .1 ,2 forward to, and will this affect how I do my taxes kvt 1 it "Ml. --mis m': Brickman, Hershfield get fairgrounds contract Wendy Brickman, owner of subsequent years? -John in Salinas PETER ANDRESEN: Life is difficult It is even more difficult when you are always broke. That's the "other nightmare" you have to look forward to: not solving the behavior that got you here in the first place.

And it's also much more important than the tax issues involved with cashing in your 401(k). Perhaps you are here because you have hit a pothole in the road of life. If so, you will have to change your lifestyle to get through this. See PANEL, Page 2D WHAT'S YOUR QUISTIM? Brickman Marketing, has Si 1 JL- GANNETT NEWS SERVICE Wendy Brickman teamed up with Shawna Hershfield, an consultant with over 15 years of experience in corporate communications, to obtain the 2006 Monterey County Fairgrounds marketing contract. Phil Schulte checks a digital menu while making cheese steaks at Premium's Original Sub and Steak Delicatessen in Milltown, on Jan.

20. The system requires orders to go through the register before being sent to a display in the kitchen. System takes bite out of costs From ordering to inventory, digital devices are at your service Shawna Hershfield We were losing anywhere from 20 to 50 dollars a day with the old cash Scott Godgrey, owner of Premium's Original Sub and Steak Delicatessen Brickman and Hershfield will be handling public relations, marketing, sponsorship See BUSINESS, Page 4D DILBERT The Salinas Californian Money Panel is a group of Salinas-area personal finance experts who are ready to answer readers' most pressing questions on everything from investing to taxes to home improvement. We'll pass the questions on to the appropriate expert. We reserve the right to edit questions for length and appropriateness.

The responses are one source of information, not necessarily the only answer or the last word on the subject. To participate, send your question, including your first name and city of residence only, care of MONEY PANEL, by e-mail to newsroom salinas.gannett.com, by fax to 754-4293, or write to The Salinas Californian, P.O. Box 81091, Salinas, 93912. For information or to call in questions, call Assistant City Editor Katharine Ball at 754-4282. reporting 30 percent savings in wait staff payroll, 20 percent increases in service speed and notable decline in frustration.

Systems that simply track sales and handle finances have been available for years, but a growing level of hightech sophistication is bringing restaurants the chance to electronically monitor customer preferences, orchestrate the cooking process second by second, and even digitally monitor how much booze a bartender is pouring. "Everybody needs an edge over their competitors at this point," said BLU Fultz, operations manager for Delaware Business Systems, a New Castle, seller of restaurant technology systems. It solved one headache for Scott Godfrey, owner of Premium's Original Sub and Steak Delicatessen. "We were losing anywhere from 20 to 50 dollars a day with the old cash register" because of suspected employee theft at the Mill-town, eatery, he said. The solution was a system that requires orders to go through the register before being sent to a display in the kitchen, along with biometric equipment that requires employees to log on with a thumbprint.

Such systems are not cheap, especially for a recent startup Godfrey paid $11,000. But Godfrey has been convinced it will pay for itself Switching to the tech solution seems a wise move now, he said, but came first with its complications. "The first week was sort of like Pearl Harbor," he said. "You didn't know what direction you were running." DIGITAL, Page 2D I HEARD THAT YOU'RE A CERTIFIED PROJECT NANAGENENT ZOMBIE. IS THAT TRUE? By ERIC RUTH Gannett News Service Before long, you'll probably be able to browse a restaurant's menu, order your dinner and pay the check through your cell phone.

One day, diners may be able to assess a restaurant's wine selection through a tablet PC at each table. For restaurant owners who have already adopted similar technology, they've found it a powerful way to boost profits, increase efficiency, refine menus and hopefully please customers. Some are BY THE NUMBERS. $11,000: Restaurant menu technology startup costs. 30 PERCENT: Savings in wait staff personnel costs.

20 PERCENT: Increase in service speed. WWW.dilbert.com tcottadamsaol.com I'rA AN ASSERTIVE AND INNOVATIVE PROFESSIONAL. EXPERIENCED IN PROJECT AND OPERATIONS MANAGEMENT METHODOLOGY AND PROCESS DEVELOPMENT. FAMILY TIME T1EMP0 EH FAMILIA A monthly magazine designed to: Reach and educate parents and children. Provide fun and educational activities.

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