Sommelier....restaurant edition

How hard is to be Sommelier ,how you do it ?

Well it can be hard ....but it can be easy,is entirely up to you !

Be knowledgeable , you have to know your wines (grapes,vintages,style,regions),(you have to be ready to answer any question you may be asked by your guests).

Be organised .Check your stock daily,if any wine is out of stock,how many bottles you have on your best selling wines.(order missing wines if possible,if not have alternative options for your guest)

Taste your selection of wines by glass if they are in good condition (never serve a wine that is spoiled,it's very likely that you'll upset your guest,you put your restaurant reputation on the line,yourself as well and is waist of time).

It is necessary to know every single inch of your restaurant,check your station. (you have to be fast,a good Sommelier must be multitasking.....time is against you).

Communicate,with your team and chef. This is very important,you have to know which wines,dishes have to go first..You dont need to over stock your wines, some wines are made to be served "fresh" (young) ,give options for your guest stop promoting just one label.

Is required to know your Menu as much you know your wines.Find out your daily dishes, some items on chefs dishes have to be served fresh ,in a day time.(turn your loss to profit and at the same time give to your guests the best of you can offer,its a win win situation.

On-Stage

Suggesting wines to your guests ... The key is 'KEEP IT SIMPLE'.

You have to understand your guests ! ...80% of guests in a restaurant are coming to enjoy good food , relaxing atmosphere ,to get out from a complex everyday life, they don't need you to annoy them with a lot of questions, suggestions and story's.

Getting to Know Your Guests

Check your daily reservation book..

Newbies, be friendly, asked them what they usually drink and stick to that on your suggestions.If they like Chardonnay give them Chardonnay ( give them few details ,give them service but dont be annoying, it will make your Chardonnay taste better in your restaurant than elsewhere)

Dont go on wine up-selling instead use cross-selling ,ask for aperitifs ,suggest them two dishes and something they can share ,ask for digestives or coffee ,give them options( dont over do it ,your restaurant will make more profit from returned guest than a daily profit )

Regular guests, welcome them by name ,suggest them wines ,give them alternative options,something new to try (give them a better new experience from previous visit). You

can do wine up-selling and cross-selling (dont go wild on it).

Business dinner, let them do the first decision on wine (unless you have been asked to),suggest them a second bottle or something different for they're next course (wine up-selling and cross-selling) .Give them attention during service (you need them to bring they're business in your restaurant)

High rollers, you need to have ,i like to call it "the LION attitude" ( be visible,show confidence,trust, ,show them your the leader of the restaurant and you know your staff,dont be clever or show off ) .High rollers are dealing with people of these attitude on daily bases and they love it .

Let them Lead the decision on wine choice (unless you have been asked to),suggest them ,give them options,dont push them, let them make the final choice (wine up-selling and cross-selling) .90% they will go with your suggestion but even then compliment them for they're excellent choice.

Is it easy.....! Make it easy.

TIP. Regular guests and celebration dinners you can give them a call and asked them if they want they're regular wine to be ready upon arrival or something specific for celebration .It makes your service personal and easier your preparation .