Harbour Club

Sommelier

MY PROFESSIONAL IDEA OF THE REQUIREMENTS I HAVE TO BE THE SOMMELIER I AM NOW! Mastering the techniques of tasting and sensory analysis to understand to taste the wines and be able to tell their characteristics. My Knowledge of production techniques to translate the sensory characteristics of wines, connect colors, aromas and flavors to places, vines and production methods. My Knowledge of the main wine regions of the world (enography), normative notions tives (wine legislation) and grape varieties (ampelography). My Knowledge of the main drinks, alcoholic and non, to complete the offer. Knowing how to correctly combine wines with foods to enhance their characteristics. A good wine becomes excellent if enhanced by suitable food, such as a large dish can be mortified by inadequate wine. I have the qualifications to have notions of economic management of the beverage sector to structure a wine list and knowing how to sell them by enhancing their characteristics and economic value. I have the skills on the technique of effective communication to be able to pass a simple and concrete message, satisfying every type of customer. I have part in Knowledge with mastery of foreign languages ​​and in particular English and special Italian,with the main terms of tasting in optimal conditions; more and more in the "places of wine" I host my guests in restaurants able to exalt with their kitchens the best wines, attracting clients from all over the world. By mastering my confidence in the art of hospitality, as good food served badly right does not create a lasting memory; knowing the rules of the service and being able to putting customers at ease considerably increases the pleasure of the stop.

Server

In-Seat Server

Bottle Waitress

Captain Server

Hostess & Server

Head Bartender

Bartender