As a sommelier myself, I find that some restaurateurs feel that the staff should all have sufficient knowledge of the food, drinks and tobaccos to service the customers' requirements, whilst some feel that a sommelier is essential for the smooth running of the service and satisfaction of the clients. I currently work for a wine supplier, rather than on a restaurant floor, where I find my training is equally applicable. What do you consider to be the arguments for and against having sommeliers in restaurants.
2007-01-02
21:16:12
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9 answers
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asked by
Anonymous