A Sommelier (or designated wine-waiter) is a well trained and knowledgeable wine professional. Typically found working in Fine-Dinning / Quality Restaurants and is skilled in the aspects of wine service as well as wine and menu pairing. The sommelier role is typically more specialised and experienced than that of a waiter or maitre d' (manager).
The key roles of a sommelier can include: wine procurement, wine storage, cellar management and primarly the expert service to wine customers. A sommelier may also be responsible for the development of wine-lists and for the delivery of wine service and training for other restaurant staff. Also ideally working with the chef, to pair and suggest wines that will best complement each particular dish on the menu *(and daily specials).

 

This requires the need for a deeper knowledge of how food and wine, beer, spirits and other beverages work in harmony with cuisine (i.e. ingredients and sauces...).
A professional sommelier also works on the floor of the restaurant and is in direct contact as required with all guests. The sommelier has a responsibility to work within the taste preferences and budget constraints of the customer. In some situations, a sommelier's role may be broader than simply working only with wines, and may encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters and even tobaccos.
Though sommelier is a title potentially anyone may claim, becoming a 'Certified Sommelier' requires classes and examinations. The 'Court of Master Sommeliers' - established in 1977, is the examining body for the Master Sommelier Diploma, Advanced Sommelier Certificate, Certified Sommelier Certificate and the Introductory Sommelier Certificate and was created under the guidance of the Vintners Company, The Institute of Masters of Wine, The British Hotels & Restaurants Association, The Wine & Spirit Association of Great Britain and The Wholesale Tobacco Trade Association.
Since the Master Sommelier Diploma was introduced in 1977, there are currently 236 people around the world have become Master Sommeliers as of 2017.