Today's NY Times discusses a surprising sommelier shortage in metropolises(a nebulous term, sommelier.) I think a desire for more MS or MWs on the floor of tony restaurants is a more accurate description of both the shortage, and the professions' pay-scale, which is described as $50-$80k in the article.
1 comments:
what there is a shortage of is people who will pay 50-80k a year for a sommelier. This sounds like someone cooking up an idea in a newspaper office and then going out to look to make their point stick. I dont believe it.
they key here is the value of the job. done well, its not a 24K job. and thats what most of the restaurateurs want to pay to start.
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