Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Dale Williams
Compassionate Connoisseur
11173
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dale Williams wrote:
I know some guys who have worked as sommeliers at places like Babbo and Gotham Grill, it is NOT show up at 5 PM, polish a few glasses, spend a few hours giving sage advice to rapt customers, and heading home at 11.
Lots of sommeliers (or shall we say the people who restaurants call sommeliers) suck, but good ones are treasures.
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Dale Williams wrote:I think there is steady demand for good sommeliers in markets like NYC, DC, SF, LA, Chicago, etc. I think there has to be (a) a wine culture (b) have enough of a business community to have some expense account activity & (c) have some significant upper end/international tourism. Obviously any large city is going to have a few top end restaurants that have/need sommeliers, but for wider opportunities I think you need some place with a vibrant dining scene. No matter what, not much market at your casual neighborhood spot.
But beyond practicalities of finding employment. I think one should be aware of :
extremely long and late hours
dealing with sometimes difficult customers
dealing with sometimes difficult bosses/owners
I know some guys who have worked as sommeliers at places like Babbo and Gotham Grill, it is NOT show up at 5 PM, polish a few glasses, spend a few hours giving sage advice to rapt customers, and heading home at 11.
Lots of sommeliers (or shall we say the people who restaurants call sommeliers) suck, but good ones are treasures.
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Dale Williams wrote:
But beyond practicalities of finding employment. I think one should be aware of :
extremely long and late hours
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jon Peterson wrote:Wow. Amazing that you should bring this up today, Jenise. In an hour I leave for a local restaurant to begin what I hope will be a fulfilling Sommelier apprenticeship. Therefore, regarding your question, I lean toward your second option that wine's increasing popularity means that more restaurants are trying to have wine programs. Further, I think your considering larger independent restaurants and staff turnover is also important. Add to that the area I live in, greater Wash DC, and I feel, and am indeed betting on, more room for Sommeliers, not less. I hope I'm right.
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Bill Spohn wrote:Clearly less need for sommeliers right now given the economy (sorry, Jon). The average price of a bottle sold has lowered considerably and your existing sommeliers better get used to unscrewing, rather than uncorking, a bottle.
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Joy Lindholm wrote:...we are seeing the need for good sommeliers increase, as restaurant wine programs strive to be more serious and unique.
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jon Peterson wrote:Joy, I agree with you. Over the past four years, I have seen first hand how one restaurant in a small town has caused a major upgrade in several other restaurants in that town. Liz and I walked into a "bar & grill" for dinner and were served amuse bouche and sorbet palate cleansers between courses and had great wine service - all this in reaction to the one restaurant in town that started the trend.
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Joy Lindholm wrote:I do believe there is a "new breed" of sommeliers rising; hopefully soon will be gone the days of old where stuffy, snooty, condescending somms who make customers feel inferior in their wine knowledge and choices. In our market (as well as others I have seen in the midwest, such as Kansas City), there are plenty of enthusiastic, 20-30something somms who are passionate about wine, and relaxed and laid back enough to keep the guest free of intimidation.
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Jenise wrote:That is SO cool, Jon, congratulations. You're now the 3rd member of your family to be working there?
Jenise wrote:Thanks for your input, Joy. I've not been to Omaha, but if things are as good there as I found them in Kansas City when I was there a few months ago, well then I understand. I was truly blown away by the wine lists/programs at most of the restaurants I visited, from the selection of affordable French wines at a little nose-to-tail restaurant (where they actually knew to lightly chill a Beaujolais) to geeky stuff like Rochioli Sauvignon Blanc, Huet Petillant and Pichler Gruner Veltliner at The Rieger--the list wasn't huge but it covered bases others don't go near and each selection was a best in class kind of wine. I don't see lists like that in Seattle!
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Bill Spohn wrote:I'd be interested to know to what degree other areas suffer from the 'fake sommellier' syndrome. Hang a tastevin around the neck of the waiter that knows the most labels and can choose the right glass 8 times out of 10, regardless of whether he'd know TCA if he was dipped in it and call him your sommellier.
Next time you are out in a restaurant, try calling the somm over and say "I've always been interested in being a sommelier - what training did you have to take to become one?" and see if they tray to avoid giving a straight answer.
I know that well established restaurants are likely to have well trained wine specialists , but that isn't a slam dunk either - we've hit amazing levels of ignorance (which they often try and disguise with amazing levels of snobbery) in some new and well reviewed eateries.
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