Working as a Sommelier at William Blue Dining
Working as a Sommelier has a lot of challenges and one has to be acquainted with the duties and responsibilities of being a wine waitress in any restaurant. Working as at William Blue Dining, Sydney has greatly improved my knowledge of the work. I have learned a lot about the selection of wines, creating the drink, lists and managing stock (Le Cordon Bleu, n.d). It taught me how to deal with different types of clients, and also applying my knowledge of wine pairing, based on the preferences of the guests (Redsteer, n.d). In my experience, we had 45 people who had booked for lunch, almost twice the usual number. I got assigned to two tables and it boosted my working potential. I got to know how to make the clients happy and enjoy the services and also avoiding embarrassing the guests with their budget limits (Schleckser, 2017).<\/p>
Gaining Skills and Knowledge
I also got to know how to understand the wine list and the menu of the restaurant, as well as working closely with the kitchen; so as to be ready to give recommendations of wine in accordance to food pairing to the clients (Basement Bar, 2017). Working at the William Blue Dining has equipped me with other life skills such as handling challenges and improving my presentations, as well as working under different supervisors. All these gained skills will be undoubtedly helpful in my career as a sommelier.<\/p>
References
Basement Bar. (2017). What does a sommelier do? Basement. Retrieved from https://basement-bar.net/tko-je-sommelier-i-koja-mu-je-uloga/
Le Cordon Bleu. (n.d). Sommelier: Job description. Cordonbleu.edu. Retrieved from https://www.cordonbleu.edu/news/sommelier-job-description/en
Redsteer. A. (n.d). Sommelier duties. Chron. Retrieved https://work.chron.com/sommelier-duties-21645.html
Schleckser, J. (2017, September 1). Why the sommelier is your best friend in the restaurant. Inc.com. Retrieved from https://www.inc.com/jim-schleckser/how-to-impress-your-guests-and-use-the-sommel.html
