As soon as the staff at Manresa learned that they would not be able to keep their dining room open, wine director Jim Rollston knew that their small but premium wine inventory could bring a quick injection of cash to help keep a few people employed. While Manresa’s kitchen transitioned into a takeout operation, and its management refunded a month’s worth of Tock reservations to diners, Rollston started plucking higher-priced bottles from the cellar and offering them to wealthy Manresa