Sommeliers Are Becoming Less Common at Restaurants

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Sommeliers Are Becoming Less Common at Restaurants
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The wine professionals are another casualty of the pandemic.

on Friday. Due to the vicissitudes of the restaurant industry, and the economic model of dining establishments in a post-pandemic world, somms have become seen as more of a luxury than a necessity.How to Make a Jasmine, the Delicious Gin and Campari Cocktail That Delivers a Gentle Kick“The pandemic was a tipping point,” Eduardo Porto Carreiro, the vice president for beverages at Atlanta’s Rocket Farm Restaurants, told the.

The decline of the sommelier is due to several factors that have affected restaurants more generally over the past few years. During the pandemic, many employees opted to switch careers, in favor of more stable jobs with regular hours, benefits, and other perks that restaurants aren’t always able to offer. Then supply-chain issues and inflation led toNow, thanks to those trends, the wine lists at some restaurants have become shorter and simpler.

A number of sommeliers find great value in what they do, and they want to continue to share that passion with the people who respect a good meal and an even better glass of vino. “The gratification of connecting with a table that learns something meaningful and is grateful, that’s priceless,” the sommelier Yumilka Ortiz told theTori Latham is a digital staff writer at Robb Report. She was previously a copy editor at The Atlantic, and has written for publications including The Cut and The Hollywood Reporter.

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