The sommelier is a group of well-dressed, gentle, knowledgeable and kind-hearted people. They are well-trained, skilled in operation, always cleaning, hanging out between cups and banquets, and providing thoughtful and meticulous service.
They are very rich in wine knowledge, familiar with history, humanities, geography and various customs and allusions, and familiar with a large number of dishes, so they can easily provide guests with good suggestions on food and wine collocation. They are like music directors in restaurants, full of romantic artistic atmosphere, able to arrange meals, drinks and dishes calmly, arouse people's taste buds, infect people's emotions, and bring perfect and wonderful taste enjoyment and visual feast to guests.
Modern restaurants require sommeliers not only to manage drinks and provide sommelier services, but also to grow into managers, who are superior in wine tasting and have rich purchasing and sales skills. They can also lead the team work and be familiar with various promotion and marketing skills. They should be able to bring colorful and full-grade high-quality wine to the restaurant, cooperate with stocking, meet the boss's demand for wine flow and reserve investment, and finally realize profit for the restaurant. They also need to know the knowledge of restaurant operation and wine storage, coordinate with the kitchen, design a wine list with their own characteristics, choose drinks that conform to their own restaurant characteristics and styles, and even participate in menu design, and can undertake the training of wine culture and wine service practice in the whole restaurant. . . . . .
The sommelier manages a wide range of drinks, including all kinds of wines, such as spirits, liquor, beer, fruit wine, fruit juice, cocktail preparation, mineral water, soda water, various soft drinks and functional drinks, and even tea, coffee, cigars, tobacco, pipes and so on.
The spirit of a sommelier should not simply stay at the low level of service and serving. The essence of this job is to exchange knowledge and money with guests on an equal footing, that is to say, the sommelier is paid by excellent service, rich knowledge and excellent personal charm. Three years ago, when we went to the University of Milan in Italy to study sommeliers' courses, we asked them a question curiously: Traditionally, Italian sommeliers have a silver tasting plate around their necks. When they serve drinks to the guests in the restaurant, aren't they worried about bumping into the glass or even falling into the wine because of the shaking of the food, which will bring trouble to their work? Our tutor replied with a smile: sommelier is an elegant and dignified job. When we pour wine, we always stand up straight and don't bow our heads easily, so we don't have to worry about falling into the wine or touching the glass.
A sommelier should also be a happy spiritual messenger. At the same time, he should be a spiritual leader, full of passion and spirit, bring positive energy to people with a sunny attitude and calm humor, and exude his unique personality charm through language expression and expression art, thus generating strong attraction to guests!