What kind of money do you make? Do you get tips?
2) Have you ever been corrected by a customer? Tell us the story.
3) People have the impression that sommeliers walk around the restaurant all
day and show people bottles of wine, occasionally un-corking and decanting.
There's got to be more to your job than that. What's "all in a day's work"?
4) If you were to pick one thing, what would you have your customers NEVER
do again?
5) Is there a dress code for sommeliers? What's hanging in your closet?
6) When you get up in the middle of the night and dive into the fridge for
that sinful indulgence everyone denies having, do you pair it with a bottle
of 1935 Moscato d'Asti or similar wine? If not, what do you drink with it?
7) Have you ever denied anyone wine?
8) What wine would you pair with a filet of porcupine?
9) If you had to choose between a 2006 Red Carlo Rossi and a 2007 Shimmering
White Franzia, which would you pick?
10) What's in your personal wine cellar right now?