侍酒师: 职务内容
葡萄酒，清酒，茶… Matthieu Longuere 将告诉我们更多关于如何成为一位成功的侍酒师 – 这是一个需要具备高超技能和才华的专业人士才能胜任的职务。
定义
侍酒师也被称为葡萄酒侍者，侍酒师对葡萄酒须具备深入的知识及绝对的了解，这样他们才有能力处理各种状况。起初, 侍酒师是在酒店或餐厅的酒窖工作，并在那里和厨师们商讨葡萄酒与菜色的搭配。
侍酒师 (Sommlier)一词最常用来描述在餐厅里工作的专业葡萄酒工作者，现在这个名词也延伸到清酒，水或茶饮中了。 这篇文章会着重于葡萄酒，但其信息也可应用于其他类型的饮品上面。
职务与职责
不论他/她是在高级餐厅还是普通餐厅工作，他/她们的工作职务及内容几乎大同小异。
他/她们所扮演的角色就是根据客人的口味，就食物和葡萄酒的搭配，场合或者预算为顾客提供意见。
同时考虑到顾客和供应的餐点，侍酒师的职责还包含挑选葡萄酒，制作饮料清单，以及库存管理。侍酒师必须建立并维护酒单，确保酒的价格，产品，呈现度已及使用度符合他所工作的场所。
提示: 我会建议尽可能地收集更多的饮料单。当你每看到一个，就将他带回家，并仔细研读。记住，一开始是最困难的，但不要丢掉任何一丁点的信息。
此外，侍酒师还得负责培训，经由试饮葡萄酒及其他饮品的方式。 一个好的侍酒师须能够传递知识并且培训员工: 领班以及厨师们应该提供完善的练习场所。
知识
一位侍酒师必须有一定的知识，知道酒品尝起来该是怎样的味道，运用他/她关于葡萄的品种，地区，以及收割时间，气候，土壤和制酒的过程的专业知识。这种深入的了解有助于侍酒师回答顾客以及业界伙伴的问题。
他/她们的工作可能会需要一些旅行，让他/她们能够对于葡萄酒的制作能有更深入及广大的了解。在和客户讨论酒的同时，若能够告诉他/她们一些葡萄园或是制酒者的一些轶事就更好了。
要跟得上最新的葡萄酒趋势， 他/她也会期望定期的参加一些正式的品酒会，贸易交流会或展会。
主要技能
知识渊博: 身为一位教育者以及销售人员，侍酒师对葡萄酒需拥有广泛的知识。
沟通: 在一间公司的管理核心，他/她必须能够和员工，管理阶层，供货商，以及顾客进行沟通。侍酒师需要快速的反应顾客的意见并具备处理各种不同状况的能力。
平易近人: 他/她应该是平易近人的，并能够自信和专业的与客人以及员工分享他的知识
懂得销售: 他/她必须要懂得跟客户推荐酒，并提高利润以达到财务目标。
薪水
在某些企业里一位侍酒师可赚取高达￡35,000 - ￡40,000，但他/她必须经验丰富且知识渊博。一般而言入门侍酒师一年薪资约 ￡15,000 - ￡20, 000 ，根据payscale.com报导。
侍酒师的日常工作是什么样的?
没有哪两天是相同的。
就像其他服务招待业一样，侍酒师的工作时间很早开始并很晚结束。
他/她的时间和所有前台的团队员工共享实际工时，还需要管理酒单。
上午时间通常会致力于酒单，库存管理以及交货清点。下午时段，通常是和供货商碰面的唯一时间以及品酒 - 找寻下一个葡萄酒单的名单。
做为一个侍酒师，我总是在寻找有趣的新酒，我曾经在一个月内变更过40个品项，但我总是提前就有所准备。
终于到了傍晚，他/她会将她的时间分别花在餐厅里以及隔日的预定订单上。酒的储存空间往往是一大挑战，所以他/她在订购的数量跟储存的容量间他/她需要做巧妙的评估。
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Sommelier: job description
In The News
Wine, Sake, Tea… Matthieu Longuere tells us more on how to succeed as a Sommelier – a position that requires a highly-skilled and talented professional.
Definition
Also known as a wine waiter, sommeliers posses in-depth knowledge and have a great understanding of wine, of which their mastery can be put to good use in a variety of settings. Originally, sommeliers worked in hotels and restaurant wine cellars where they would consult with chefs to decide the best pairing of wines and dishes.
Most commonly described as a restaurant professional working with wines, the term sommelier is also used by extension for sake, water or tea. In this article we will focus on wine, but the information can also be applied to all other types of drinks.
Duties and Responsibilities
Whether he or she works in a fine dining establishment or in a more casual restaurant, the list of duties will be similar and comprehensive.
His or her key role is to be able to advise the patrons according to their personal needs i.e. it can be related to their taste, the food and wine pairing, the occasion or the budget.
While considering the clientele and the food served, the sommelier’s responsibilities also consist of selecting wines, creating drink lists and managing stock. The sommelier has to build and maintain a wine list fitting the establishment he or she works for: right price, products, presentations, easy to use.
Tips: I would always advise to try to collect as many drink lists as possible. When you see one, take it home and study it. Remember, the smallest ones are the most difficult to create, so don’t discard them.
Furthermore, sommeliers are in charge for training on wine and other beverages by conducting tastings. The sommelier needs to be able to pass on knowledge and train the other staff: the chef de rang and commis should provide a perfect practice ground.
Knowledge
A sommelier has to have knowledge of how wine is supposed to taste, using his or her expertise and education about grape varieties or regions along with harvest times, climates, soils and the overall winemaking processes. This in-depth understanding helps the sommelier to answer a vast number of questions from patrons as well as industry partners.
His or her job may also require some travelling that will broaden and deepen their understanding of winemaking processes. While discussing wine with clients, it is always nice to be able to tell a few anecdotes about the vineyard or the winemaker.
To keep up to date with the wine trends, he or she is also expected to regularly attend formal wine tastings, trade fairs and shows.
Main Skills
Knowledgeable: As an educator and sales person, the sommelier must have an extensive knowledge of wine
Communication: At the heart of the establishment’s operation he or she needs to be able to communicate with the staff, management, suppliers and the clientele. The sommelier needs to be quick to react to customer’s complaints and unusual service situations
Approachable: He or she should be approachable and able to share his or her knowledge with the staff and guests in a confident and professional manner
Sales oriented: He or she must be able to recommend wines to patrons and improve profits in order to meet financial targets
Salary
A sommelier can earn up to ￡35,000 - ￡40,000 in some establishments, but he or she must be highly experienced and knowledgeable. Entry-level sommeliers typically earn ￡15,000 - ￡20, 000 per year, according to payscale.com.
What is a typical day for a sommelier?
No two days feel the same.
Like so many other careers in the hospitality industry, a sommelier’s hours can be long with early starts and late finishes.
His or her time will be shared between the actual work on the floor as a key member of the front of house team and the management of your wine list.
The morning will usually be dedicated to the wine list, stock management and looking after the deliveries. In the afternoon, this is where he or she has the time to meet with suppliers as well as go to tastings – searching for the next wines to be included in the list.
As sommelier I was always looking for interesting new wine as I used to change around 40 references a month and I was always planning ahead.
Finally in the evening, he or she would split his or her time between his or her shift in the restaurant and the orders for the following day. Storage space is often a challenge so he or she needs to juggle between the quantity ordered and the capacity to store.
【原文引自】：http://www.gheac.com/thread-7507-1-1.html
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