As some readers have noted, a few teams here at the NBC received a cash payment for their cafés if they had a “correct” sommelier, which naturally raises the question, what’s an “incorrect” sommelier?
Basically, it’s this: a “correct” sommelier is someone who has actually worked as a sommelier and has years of professional experience in retail environment. Simply being knowledgeable about wine is not enough, nor is it acceptable, at least by the rules of this year’s NBC to be employed as a sommelier if it’s only been for a short while.
Any other questions? Please let us know. We’re only here to help!