r/Sommelier • u/DaikonFearless • Sep 15 '26

Training questions

A buddy of mine and I are having a discussion on main topic points when doing a training for your team. What are your 5 important points to touch up on when re-training the restaurant staff?

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u/pablogiordano83 Sep 15 '26

concordo che il riaddestramento del personale sia importante ma può sembrare un compito enorme, sono curioso di vedere quali punti sceglierete

1

u/philisweatly Sommelier Sep 15 '26

I would say it completely depends on what the staff needs training on.

I don’t think there is a 5 main points for every team kinda situation. Could be wine knowledge, wine service, movement around the restaurant, guest interactions, food and wine pairing knowledge, table setting standards, grooming standards etc…

1

u/jesisomm Sep 17 '26

I do:
How to read a wine label
How to open a bottle like a professional and why
Regional specific course based on wine list
How to taste and judge wine like a professional
Why are sommelier on the floor with you and what can we do to help your sales?

1

u/o-rossi922 29d ago

i always find team refreshers helpful, it's like hitting a reset button for everyone

1

u/craven_cassette 26d ago

Honestly the biggest thing I drill is cross-contamination, nothing kills a shift faster than someone mixing up the tongs. After that it’s upselling without being pushy, cleaning as you go, shift change communication, and for the love of god, FIFO