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Brave new worlds of serving the rich

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As long as we as a society continue to a) engage in technological innovation, and b) retain a form of socio-economic organization based on the notion that people without extreme wealth must spend the better part of their adult lives doing something that counts as “work” to get a anything approaching an adequate share of society’s aggregate material wealth, we should probably resign ourselves to the proliferation of increasingly absurd jobs. Furthermore, as long as we combine a) and b) with an ever-increasing gap between the extremely wealthy and the rest of society, we should probably resign ourselves to a world in which a substantial portion of the absurd new jobs of the future will revolve around finding new ways to provide ‘services’ for the rich. These things I know and understand. But I wasn’t prepared for (h/t Josh Barrothis:

For Martin Riese, still or sparkling is just the beginning: Certified as a water sommelier by the German Mineral Water Trade Association, Riese recently created a water menu for Ray’s & Stark Bar in Los Angeles. “Water is not just water,” says Riese, whose 45-page menu features 20 different bottles from ten different countries.

The menu created a splash when it first launched this summer, and Riese says diners appreciate the idea: When guests sit down and page through a list of bottles, they’re thinking more about hydration and less about hangovers. We asked Riese, who approaches H20 with the same passion and attention to detail that an oenophile selects wine, to choose the right bottle of water for every occasion.

Hoping against all hope that Barro and his editors had been taken in by a pitch-perfect hoax sure to inspire admiration and envy from the entire staff of The Onion, I was disappointed to learn that Ray and Starks Bar appears to be a real place, and is shameless enough to publish their 20+ page “water menu” on the internet.

Barro links to this in an update, which we probably should have seen coming. What’s the world coming to when the objectivity of our water sommeliers has been compromised?

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