I came across this article on VinePair: https://vinepair.com/articles/sommelier-profession-covid-19/. It's the question I've been asking since March when so many were furloughed, laid off, and had their hours cut. I know more than a few people who have likely left the industry for good. Two enrolled in nursing school, one is studying to become a physical therapist, two went and got their realtor's license, and another is studying project management. I heard of a solid chef de partie working at Best Buy.
Once all of this is over and the industry bounces back,* will they resume their jobs as sommeliers, sales reps, and bartenders? Or will they continue down their new (and likely more lucrative) pathways?
My guess is they will not be back on the floor any time soon.
*I know it's audacious to look ahead when so many people and businesses are still fighting for their survival, but I firmly believe the industry will bounce back. After being stuck inside for so long, people are going to want to go out and have a good time. The only question I have is will the talent restaurants rely on to operate and thrive still be there when that time comes?
I read this article and agree it's an interesting questions. I have no clue what will happen when the world opens.
I am hoping the trends we've seen in Aotearoa NZ don't happen stateside. Our restaurants and bars are back open, but you can tell things are different. Due to the lockdowns and border closures, a lot of trained chefs, sommeliers, bartenders, and servers went home or changed industries. The result has been a brain drain coupled with an acute labor shortage in the restaurant and hospitality sector. I think it's set the nascent fine dining scene here back at least a couple of years.
Its a very interesting question. I'm in both the wine and entertainment industry and it seems like everyone is pivoting, some temporarily and some for good. For some, this has been their only source of livelihood up til now and they don't want to wait, or more realistically, can't wait for things to come back to pay their bills.
It's hard to say what the future will bring but I think with the vaccines starting to roll out, in a few months we will see a definite change in at least customer comfort in coming out to eat again. Hopefully that increase in revenue translates into somm positions being prioritized again. As a furloughed somm, I can only hope for that.
Somms are specialized but also hospitality powerhouses who wear many hats. When the vaccine rolls out and people feel comfortable going out again, things will bounce back and I think that means having somms back on the floor. I just hope it happens quickly!
I found a sommelier position in Houston, which meant I had to move out of California. There are a few places that seem to be better to the Somm profession, but other major cities that were hardest hit will probably see a redefining of the role entirely, or just not as many Somm positions.
@Megan Bauer I think you're right. Random but related: I saw an interview with Sarah Silverman about how comedy is gonna change because of the pandemic. Because clubs are closed in NYC and Chicago, she thinks it may shift the power balance down south, where places can do outdoor events and things for longer periods of time. I think the restaurant industry may echo that a bit for awhile until things get better in cooler climes.
I think we as Sommelier have really humbled ourselves. The pandemic has made a lot of people open up to the idea of Somms being More then just people who are working in restaurants or tending the floor for a long time that was the great divide. It was the reason you considered the CMS over Wset and vice versa. One seemed to be focused more on being a restaurant sommelier while the other focused more on the Oneology or different sectors like retail, at least that it's what we thought. I believe we are the change that we want to see. I hope this will open up a lot of sommeliers eyes that we all fall into the same category and we unite rather than divide.
💯 We are definitely stronger together.