Day in the Life: What Professional Sommeliers Actually Do

Ever wondered what’s happening behind that confident smile when the restaurant sommelier approaches your table? I used to think what professional sommeliers actually do was simply recommend fancy bottles and pour wine with a flourish. But after spending time with several wine professionals for this article, I discovered their jobs are incredibly complex, demanding, and far more business-focused than most of us realize.

What professional sommeliers actually do extends well beyond tableside service. These wine experts are equal parts storyteller, business manager, educator, and palate-for-hire. They work long before the first guests arrive and continue their wine journey long after the last table leaves. Let’s pull back the curtain on the real day-to-day life of these wine professionals and see exactly what makes their role so crucial to the restaurant experience.

Starting the Day: Prep Before Service

While diners are still at their desks daydreaming about dinner plans, professional sommeliers are already deep into their workday. The daily routine of a wine sommelier starts hours before service, usually in the quiet of an empty restaurant. This prep time is where the foundation for success is laid.

During my conversation with Alex, a sommelier at a Michelin-starred restaurant, she walked me through her morning checklist:

• Physical inventory check of wine storage areas
• Temperature monitoring for all storage units
• Reviewing new wine deliveries and logging them
• Meeting with the chef to discuss menu changes

“What professional sommeliers actually do first thing in the morning is essentially prepare for every possible scenario that might happen later,” Alex explained. “If a VIP table requests a specific vintage we’re low on, I need to know that at 10 AM, not when they’re sitting in front of me at 8 PM.”

This methodical approach to wine selection continues with setting up the day’s wine stations, ensuring proper glassware is ready, and preparing any wines that need to be decanted ahead of service. The professional sommelier tasks completed before guests arrive are critical for the smooth operation that diners expect.

Training the Team and Updating the Staff

One of the most crucial aspects of what professional sommeliers actually do involves sharing their knowledge. Before each service, sommeliers typically lead pre-shift meetings where they educate the entire staff about wine selections, particularly new additions to the list or special bottles being featured that night.

During these training sessions, servers learn about:

• Tasting notes for wines being offered by the glass
• Food and wine pairing suggestions for the day’s specials
• Backstories about specific wineries or vintages
• Proper pronunciation of difficult wine terms

“When I first started in this industry, I had no idea how much teaching would be part of my job,” admits Tanya, who works as head sommelier at a popular wine bar. “What professional sommeliers actually do is turn every server into a mini-sommelier. If I can’t get to every table, I need to trust my team can handle basic wine questions confidently.”

The training goes beyond memorizing flavor profiles. Sommeliers show servers how to read customer cues and guide them toward wines they’ll enjoy. This multiplies the sommelier’s expertise across the entire floor, creating a more seamless experience for guests.

Service Time: Guest Experience and Table Visits

This is the part of the job most people recognize – the sommelier approaching your table, wine list in hand. But what professional sommeliers actually do during these interactions goes far beyond simple recommendations. They’re conducting split-second psychological assessments and customizing their approach to each table.

During service, sommeliers are constantly juggling:

• Reading guest confidence levels with wine
• Matching wines to both the food and the customer’s preferences
• Adjusting recommendations based on budget cues
• Creating memorable experiences through personalized service

“I can usually tell within 30 seconds what kind of wine experience a table wants,” says James, who’s been a sommelier for over a decade. “Some want education, some want validation, others just want a great recommendation without the wine talk. What professional sommeliers actually do is adapt our entire approach based on those first impressions.”

The sommelier job description requires them to be chameleons – switching from wine educator to confidence builder to budget-conscious advisor, sometimes all within the same hour. They need to remember customer preferences from previous visits while delivering personalized service that makes guests feel special, not intimidated.

Behind-the-Scenes Duties Most People Don’t See

The glamorous tableside service is just the tip of the iceberg when it comes to what professional sommeliers actually do. Behind closed doors, sommeliers are essentially running a business within a business, managing wine programs that can represent millions of dollars in annual revenue.

This behind-the-scenes work includes:

• Managing wine budgets and monitoring profit margins
• Negotiating with distributors and winemakers
• Tracking inventory through specialized software
• Forecasting seasonal trends and adjusting purchases accordingly

“People see us on the floor and think that’s the whole job,” laughs Maria, beverage director at a restaurant group. “What professional sommeliers actually do for half their working hours is stare at spreadsheets. I’m tracking costs, managing relationships with 30+ distributors, and constantly analyzing sales data.”

Many sommeliers work with inventory systems that track hundreds of bottles, monitoring everything from storage conditions to sales velocity. They need to ensure the restaurant isn’t tying up too much capital in slow-moving inventory while still maintaining an impressive selection. Each decision about what to buy, what to promote, and what to phase out impacts the restaurant’s bottom line.

Curating and Updating the Wine List

One of the most creative aspects of what professional sommeliers actually do involves crafting and maintaining the wine list. This document represents both the sommelier’s philosophy and the restaurant’s identity. Creating a balanced, appealing selection requires tremendous thought and strategy.

The process of wine list curation involves:

• Balancing familiar favorites with interesting discoveries
• Representing diverse price points and regions
• Designing the physical layout for readability
• Regularly rotating selections to keep regulars engaged

“My wine list is never finished,” explains David, who manages a program with over 400 selections. “What professional sommeliers actually do is constantly evaluate each bottle’s performance. Is it selling? Is it providing value? Does it complement our food? Does it tell a story our guests care about?”

The wine list must balance business concerns with genuinely exciting options. A great list contains bottles that spark conversation, represent good value, and provide options for every budget. Sommeliers are constantly tasting new vintages, meeting with producers, and expanding their knowledge to ensure their list stays fresh and relevant.

Continuing Education and Staying Sharp

Perhaps the most demanding aspect of what professional sommeliers actually do happens on their “days off.” The wine world never stops evolving, and staying current requires constant study and practice. Most sommeliers spend significant personal time pursuing advanced certifications and expanding their knowledge base.

This ongoing education typically includes:

• Studying for certification exams (WSET, Court of Master Sommelier)
• Attending industry tastings and wine conferences
• Visiting wine regions during vacation time
• Building tasting groups with other professionals

“The studying never ends,” sighs Thomas, who recently passed his Advanced Sommelier exam after three attempts. “What professional sommeliers actually do is constantly prepare for tests that most people would find impossibly difficult. We’re memorizing soil types in obscure regions, learning about production methods, and training our palates to identify subtle differences.”

This dedication to learning isn’t just academic – it directly impacts their ability to perform the job at a high level. Having comprehensive study materials and a disciplined approach to continuing education separates good sommeliers from great ones. The best professionals can speak knowledgeably about everything from classic French regions to emerging producers in unexpected parts of the world.

The Sommelier’s Balancing Act

What professional sommeliers actually do requires a rare combination of skills that few other professions demand. They must be technically knowledgeable yet approachable, business-minded yet passionate about craft, detail-oriented yet adaptable in the moment. It’s a career that demands both intellectual curiosity and practical hospitality skills.

The next time you see a sommelier approach your table, remember they’ve likely been at work for hours before your arrival. They’ve tasted countless wines to build their knowledge, trained staff, managed inventory, and prepared the entire wine program to ensure your experience is seamless.

What professional sommeliers actually do goes far beyond recommending a bottle – they’re creating memorable experiences through their expertise and hospitality. They’re translating complex wine knowledge into accessible recommendations tailored just for you. And behind that polished tableside manner is someone who’s likely been studying wine with the intensity of a medical student preparing for board exams.

So next time you’re handed a wine list, appreciate the incredible amount of work, knowledge, and passion that went into creating it. And maybe, just maybe, ask your sommelier about their journey – you might be surprised at the dedication it took to bring that perfect glass of wine to your table.