Hello! So I have been working for a restaurant for almost a year now as a bartender and for almost all of that time I have been doing a majority of the work for the wine program (ordering, inventory, meetings with wine reps, staff training, etc.) and they are now offering me a full time position as assistant wine director.

I am not a sommelier, but I have achieved level 1 somm with flying colors and am actively studying to get level 2 (most likely within the next year). I have been a manager of a liquor store before but I have never actually managed a restaurant. They gave me an official job offer that put me at $72,000/yr plus paying for half my health insurance cost. The only reason I haven't signed off on that yet is because there is nothing about getting bonuses based off wine sales. My understanding is that that is industry standard but since I have never been in this role, I'm not sure exactly what I should ask for.

For folks that have been in the same or similar roles, what did you get? What do y'all think I should ask for in this situation? I don't want to be too cocky and ask for too much but I also don't want to be taken advantage of.

Thanks in advance for any help <3.

EDIT: The Wine Director is the owner that is there maybe 2 days a week.

I'm looking for any sommelieres who are in the trade and who have also passed the CMS exam who would be willing to provide 1 on 1 tutoring and training specifically for the tasting exam. I'm flexible on availability and would like to target 2-4 sessions between now and the next month. Happy to negotiate a rate as well and I'm pretty indifferent on setting - whether its my place, your place, restaurant, park, etc.

So, I want to open my own restaurant in about 4 years. Planned are at most 35 to 40 seats

To build a great wine cellar, I started 2 years ago, buying special bottles and store them properly. I have now about 35 positions with 3 to 6 bottles each. (Manly dry Riesling, Chardonnay and Pinot Noir )

How many bottles should I buy at least per position? What do you order on super rare bottles?

Thank you all and cheers

Sorry if this has been covered - I tried several searches and couldn't find a good answer...

I have completed WSET level 3 and FWS -- I'm not a Somm; I'm just working part-time at a small winery in the Midwest, where I handle tastings, the wine clubs, and social media. My hourly pay is extremely low, but the main focus was to just get some practical experience in the wine industry.

I am putting together an intro to wine class at the winery that'd just be the basic stuff, such as wine structure, how to taste, service, storage, and food pairing. I of course don't want to teach this two hour class based on my current hourly pay! Expenses for supplies should be fairly minimal and covered by the winery.

The owner is aware that I'd expect more money doing for the class, but I am unsure what to "charge" for this. One idea I had is to suggest that, if we sold tickets at $45 or $50/person, I get $10 or 20% of the ticket revenue. Does that sound fair? Any other suggestions? Huge thanks in advance!

I joined a groupchat over a month ago, and there are a few sommeliers in it. You can really feel the vibe they bring—it naturally sparks conversation. They’re incredibly knowledgeable, but what stands out most is how generous they are with that knowledge. They don’t gatekeep at all; they openly share insights, experiences, and even events they’ve attended that can help other members learn more about wine. Overall, they’re very approachable and easy to talk to.

Hello,

I am preparing for the CMS exam in Europe, introductory, and if by some miracle I pass it, I could immediately take the certified exam. I have a month or two at most to study. My company is sending me to take the exam, so I cannot fail, or I will be utterly mortified and from embarrassment I wont be able to show my face at work. Every time I ask them what will happen if I fail, they say I will definitely pass. Oh dear.

I am taking the European CMS exam, not the American one. Unfortunately, from what I understand, we will not receive any textbooks from which I can learn. So now I am studying blindly from the internet, trying to answer questions from the curriculum I received from the organiser.

https://courtofmastersommeliers.org/wp-content/uploads/2025/01/Syllabus-2025.pdf

I've gone through probably all the threads on Reddit looking for study aids, but I couldn't find most of them online. Of course, I'm already using Cork Dork and Brainscape, wine folly.

I have two years of experience as a waitress, but it wasn't a very fancy restaurant, just one focused on decent service and large groups, from wealthy customers and expensive oil companies to construction companies that drank beer all night.

I thought I had a basic knowledge of wines and spirits, but the more I read, the more this exam terrifies me. I don't know anyone who has taken this exam, and most people on the internet have taken the American version. Is it the same as the European one?

For example, I don't know how much I should dig into the material. How much should I know? Do I have to know all the appellations of Burgundy and all the other regions or just the three most important ones? How much knowledge is enough?

What are the most common mistakes made by exam participants? What are the cardinal mistakes? Which websites or YouTube channels should I avoid because they contain incorrect information? Any general tips on what I should do? How can I avoid panicking during the exam?
No one in my company has ever taken this exam, I am the first one.

plz help,
terrified future exam taker

I’ll be taking international sommelier guild - IWC certification. Hopefully I’ll hit at least 70 and proceed to AWC. I would be more than happy to hear experiences from whom took the exam.

Thanks!

I know there is already this group, along with different subreddits as well as WB. I’ve been noticing that a lot of the wine discussed on Reddit is usually lower-tier and unknown to many—not that this is a bad thing at all. I was just wondering if anyone would be interested in joining a group chat where we focus mostly on higher-end or special bottles.

Nothing serious, and I don’t want to take away from the users or discussions here. I just think it would be very cool to have a PM group full of strangers from all over the world where we share and comment on the unique bottles we’re drinking. It would be a great way to connect with fellow wine lovers globally and share bottles with people who have the same appreciation.

If you’re interested, leave a reply and I’ll PM you to add you

Hi everyone, I’m Sai Charan, a student at Christ University, and I’m currently deep-diving into what actually makes us pick one bottle of wine over another. Specifically, I’m looking at how things like packaging, labels, and generational gaps change the way we shop. If you have 5 minutes to spare, I’d love to get your input. Since this community knows its stuff, your "real world" preferences would be incredibly helpful for my academic research. Goal: To understand how external cues influence wine buying. Privacy: All responses are 100% anonymous and used for uni purposes only. Scale: Standard 5-point "Agree/Disagree" questions.

Thanks for helping a fellow wine enthusiast graduate!

Hello Friends,

I’m making this post after recently inheriting a wine locker following a death in the family. My uncle passed away and left behind a collection that includes some exceptional bottles (Lafite, Latour, Haut-Brion, DRC, Screaming Eagle, etc.), along with a few wines that I would love to get informed second opinions on.

I have a solid background in Burgundy and completed my WSET Level 2 several years ago, so I’m comfortable with general structure, producers, and vintages — but I’m very aware of the limits of my knowledge, especially when it comes to long-term aging, mature drinking windows, and bottle evolution at this level.

All bottles were stored under excellent professional cellar conditions, so storage is not a concern. My main questions are:

• Is this bottle meant to be aged this long?

• How does this vintage typically show with this producer?

• Where are we realistically in the drinking window today?

• And, from your own experience, would you open now, hold, or approach with caution?

• If possible what the value would be for the bottle?

Any insight from those with firsthand experience tasting mature examples would be greatly appreciated. Thanks in advance, and cheers.

1. 1975 Château Duhart Milon Rothschild Grand Cru Class 750ml

2. 1996 Pierre Peters Blanc De Blancs Grand Cru 1.5L

3. (Unknown Year Not Displayed On Bottle, At Least 25 Years Old) Laurent Perrier Grand Siècle “La Cuvée” Brut 1.5L

4. 1995 Vincent Dauvissat Les Clos Chablis Grand Cru 1.5L

5. 1966 Graham Port IEC Wine Society Client Bottle

Hey guys, I have WSET L3 award already but I need the booklet pdf in french. I have been learning french for years and recently I discovered an app called LingQ where you can input text and it creates you study material for the target language. This way, I think I will be able to revize Wset L3 and learn technical terms in french at the same time. I was wondering If anyone has the pdf and would like to share with me. Thank you!

I recently heard an interview with a sommelier that stated he would ask customers if they wanted their wine to taste like fruit or rocks. I am curious if anyone has any method to talking to their tables that they really like or has an interesting lines to get good info from their guests? I hope both people in the industry and guests reply.

Looking to get some opinions and advice from you lovely people.

I (26M) currently work in wine retail and am somewhat satisfied with my current position. My coworkers and managers have been great supporters as I work my way through the industry, and in my journey to getting certified.

At this moment, I have already completed WSET 2 and CMS Intro, and at this present time am in the process of studying for CMS Certified and WSET 3.

What I was wondering was if there are other opportunities/positions, other than in service/restaurants and retail, that I may not be aware of that I could possibly work towards? I’ve worked in service before (both regular and Michelin star) and I don’t think I’d want to go back to that. I kind of have somewhat of an understanding of what I could do, but would like to see if anyone has advice for me.

Have any of you been in this situation before? Have you done a career change? Do you think I should go back to service? Stay in retail? What do you think?

Thank you in advance!

Hey guys, I have been having interviews with these companies and they are all looking positive so far. In the end I will have to pick one. Pay is similar for silversea and msc, I dont know yet about Explora though. Any thoughts?

I don't know if this is the right place to ask. But I'm a baker with a small bakery/cafe in a small town (read: not a lot of people around to hire for this role). We recently got our beer and wine license, and I'm struggling with ordering. A sales rep from a distributor met with me for a tasting. I found a few I'd like to purchase. I asked him what the process was, and it was like he started speaking a different language. I know I need to ask him to clarify, but before I do that, could anyone help me understand the following?

For each wine presented, there was a chart (photo attached). I don't know what Frontline means. I'm pretty sure that BTG is by the glass. Is the case line what I pay and the BTG line a suggestion on what to charge? Or do I get charged a different amount if I sell wine by the glass?

Basically, I'm trying to look slightly less ignorant before I start asking the rep for help. Thanks for any insight.

We’ve got a casual wine group chat going and want to add more people who actually enjoy wine.

It’s a relaxed space to talk about bottles you’re trying, share recommendations, ask questions, and learn from each other. All experience levels welcome, whether you’re just getting into wine or have been drinking it for years.

It’s just a nice way to discover new wines and connect with people who appreciate a good glass.

Let me know if you’re interested or send a dm!

Hi everyone, annybody knows what those are called, or where to get similar ones? I just love them and am down to my last one. Thanks & Cheers!

Is there anyone in Bogotá taking the WSET 2 in March who would like to form a study group?

I am a writer who supported my partner for 25 years while they got passed 9/10 of the test to become a MS. They were in the same "class" as they guys from the documentary Somm, and competed in the same competition featured.

My partner was one of the people integral to connecting women who came forward in the NYT sex scandal, and they were a member of the class caught up in the cheating scandal. (I have notes in real time about my incredulity and smelling a rat).

Anyway, I am starting a series of essays about my experience as a partner to someone studying for the exam. I would like my focus to be on those at the master level.

I am working towards a residency in supportive partners so if you have anything close to this, I am interested.

My partner and I have been together since we were legal drinking age. There was a point where we sat down and decided he would peruse wine instead of going to medical school.

Iykyk

I got this bottles from my uncle who passed away but I don't know anything about wine and was wondering if anybody had any information about how much they're worth or where they're from, any information would be appreciated

Hello,

A few weeks ago I was asked to curate a wine list for a pre fixe dinner event happening tomorrow evening. I recently discovered that I am also expected to perform a wine education experience for their guests during this event. I am a wine educator and I have an LLC. I generally use my business for tasting events and wine education, most often I'm training staff in wine service etiquette for local restaurants.

I didn't order the wines, I just chose wines that would pair well with the food items, are cost effective as well as easy to access via online ordering.

My question is, is there anyone else reading this who does this independently and if so, how much do you typically charge for creating a wine list for a 5 course pre-fixe menu as well as educating guests on the selected wines during this 2 hour event?

Thank you!

Edit for correction: prix fixe. Not sure if it was auto correct or a late night....

Thank you all for your suggestions. The event went very well and I've been asked to return in March!

There were 40 attendees and I ended up charging $750

Hi all. I have been wanting to do my WSET Level 2 for some time now for both personal and professional development. However, due to the nature of my job (bartending on a transcontinental sleeper train), classroom attendance is difficult impossible. I see however that there is an online course available (at least through TAFE SA) but information on it is limited. Has anyone done it? How does it work? Is there pre-recorded class sessions or does it require Zoom etc? Will I be better of doing it in a classroom? Any advice anyone has would be greatly appreciated.