Sommelier
What you'd actually do
The work is advising guests on wine, serving it correctly, building and managing the wine list, training other staff and pairing wine with the menu. A trained palate, deep wine knowledge and warm, confident service matter, since you guide guests through choices and help create a memorable meal while also looking after the cellar and stock.
Hours include evenings, weekends and holidays, the work is on your feet and customer-facing in often high-end settings, and pay grows with expertise and the level of the venue, sometimes with good tips. It takes years of tasting, study and experience to build real expertise.
There are no legal qualifications, but recognised wine courses and certifications are highly valued and often expected at the top end. Most sommeliers come up through restaurant service, keep studying and tasting, and build their reputation over time.