You have to be fit and tough in this job.
For example many readers ask me ‘how do you handle jet lag?’ To be truthful I don’t see the problem. As soon as you get on the plane you have a glass or two of the Krug or the Dom Perignon, then the moment the seat belt sign turns off another glass or two, then one serve of the caviar without the sides and three glasses of the 2005 Domaine Leroy Musigny. Then have the bed made up, hop in and you’ll wake up ready for anything.
As you can tell I am in serious training for Scottsdale auction week next month.
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