Ever gone to a nice restaurant and had your wine served by someone who seemed to genuinely enjoy doing so? Chances are, this person was a sommelier. Sommeliers are knowledgeable wine professionals who understand every facet of proper wine service, etiquette, and management.
A sommelier is much more than someone who serves wine. They are responsible for the entire wine cellar, which can typically be found at most fine dining establishments. A sommelier rotates the cellar, curates wine lists, suggests suitable pairings for particular meals, and oversees the proper training and management of other wine servers at the restaurant. These professionals possess a deeper knowledge of the wine industry than anyone else, and that expertise is far from accidental.
The Role of Personality and Expertise
Not only is wine knowledge essential, but personality also plays a major role. Ensuring the ease and comfort of each patron should be a goal of any exceptional sommelier. Initiating light conversation while warmly welcoming guests creates a memorable experience—one that will encourage customers to return and recommend the restaurant. When customers trust their sommelier, they’re more likely to follow recommendations.
So, why become a sommelier? In an industry with abundant job opportunities, standing out is key. Fine dining restaurants have serious reputations to uphold and prefer candidates who are as dedicated to the restaurant’s success as the proprietor. A certified sommelier provides a company with the expertise it needs in wine and can also train other staff, raising the overall standard of the establishment.
Restaurant sales are vital, and an educated sommelier can significantly boost sales by knowing which bottles to recommend to which customers. It’s far easier for a professional wine steward to sell an expensive pinot noir to a patron than it is for an average waitstaff member. Increasing profitability and improving customer satisfaction are the most beneficial ways to secure a permanent position in the restaurant industry.
However, there are some drawbacks to the sommelier role, such as confusing or frustrating customers. This can occur when a patron asks a question about wine that the sommelier cannot answer, or when the sommelier provides information that overwhelms or confuses the customer. A sommelier should never impose their knowledge on a patron without consent, especially if the patron is already confident in their own understanding. This can be challenging for a professional sommelier, but it is essential to maintaining good customer relations.
It’s also advisable for sommeliers to wear the Court Badge upon graduation from the Court of Master Sommeliers. This signals to both staff members and customers that the sommelier is highly skilled and deserving of respect. Additionally, most sommelier positions require late hours, as fine dining usually takes place after 5 p.m.
For those interested in becoming a sommelier, there is one primary institution for training in North America: the International Sommelier Guild. This Board of Education-licensed provider has learning centers in twenty American states and six Canadian provinces. The International Sommelier Guild is the only educational body authorized to issue certifications from the Court of Master Sommeliers, including the prestigious Master Sommelier title. These certifications are highly regarded, and only a small percentage of students achieve the Master level.
Securing a job as a sommelier largely depends on experience and qualifications. There are only 112 Master Sommeliers in the world, and their salaries likely exceed high six figures. To earn this prestigious title, candidates must pass a rigorous three-part exam. However, since the Bureau of Labor Statistics does not track jobs specifically under the “Sommelier” category, it’s difficult to pinpoint exact job opportunities or unemployment rates in this field.
For most sommeliers, the job is both fun and rewarding, with responsibilities that range from data collection and entry to marketing and sales. Sommeliers must be able to multi-task and enjoy interacting with the public.
