A Sommelier or Not?

"LiLi's Wine Bar and KitchenAll Are Welcome" is a rather long name. This is a name of a chic, upscale restaurant and bar that welcomes everyone. Its premise is to welcome diversity and shun pretentiousness. It is the brainchild of entrepreneur and activist Linsey LiLi. She wants to fuse the elements of sophistication and intimacy with a hint of Asia into the downtown area, but in an atmosphere that makes everyone feel welcomed. Food will be equally as important as the wine, and there is no dress code. She envisions two entire walls and a ceiling filled with wines, celebrating wines from all over the world. The menu will be equally as eclectic. She wants her servers to be prompt and educated, while being as casual and open as possible. She envisions this as being a great hit. In developing a staffing plan, Linsey cannot determine whether to employ a sommelier. She realizes that wine is important but doesn't want to intimidate the customers by the presence of a sommelier.

Other places have separate beverage bills to ensure proper tipping, and she isn't sure that she wants to place such emphasis on this position. She would like her staff to have much food and wine knowledge but realizes this isn't always possible with so many different foods and wines. Chris, her chef, friend, and advisor, tells her that the classic idea of sommeliers has changed. They are no longer the stuffy, intimidating man with reading glasses. They are now younger and knowledgeable and make great efforts to make everyone feel comfortable with their choice of a beverage.

1. Describe the service concept of Lili's Wine Bar and KitchenAll Are Welcome.

2. Describe the position of a sommelier as it relates to guest service, in the past and now.

3. List the benefits and disadvantages of employing a sommelier.

4. In your opinion, should Linsey employ a sommelier? If so, under what circum- stances? If not, how else could she handle beverage service?