Sommelier

A sommelier (French for the waiter feminine form: sommelier ) operates in either a restaurant and advise the guests and the holder of the offer of the house or he works as a consultant in the trade. In the restaurant he recommends the guests appropriate drinks to their food. He is also responsible for setting up, ordering, storage and inventory of the range.

Commis Sommelier is a term for young restaurant employees. In the U.S., the term master sommelier is common.

Training

The title of sommelier is not protected. Therefore a trained service force may serve in normal operation as a restaurant sommelier.

Certified Sommelier ( IHK): It is a legally recognized degree that is taken before a Chamber of Commerce.