Who was the first sommelier in China? What is the reputation of sommelier Qu Rijing in the industry?

Qu Rijing is the first professional sommelier with primary qualification certification in China. He is now working in the Intercontinental Hotel in Shenzhen Overseas Chinese Town. It's very famous, but because this industry is newly developed, not many people know it.

In foreign countries, high-end restaurants and top clubs have been popular for a long time. The sommelier is a group of people who know how to enjoy life, with noble taste, good aesthetic quality, sensitive fashion perception and extraordinary taste. A qualified sommelier can only face customers after obtaining qualification certification. Therefore, in foreign countries, an excellent sommelier's annual salary can reach $60,000 to $65,438+10,000, not including generous tips.

In our country, sommelier is still a new profession that rises quietly. According to relevant data, there are about13,000 star-rated hotels in Chinese mainland, among which four-star and five-star hotels exceed10,000, but few hotels are equipped with professional sommeliers. Many hotel waiters and managers lack sufficient wine knowledge and skills. Now many employers are willing to pay a high price to hire foreign international sommeliers with professional qualifications to improve their quality services. It is understood that the salary of a sommelier in a domestic star-rated hotel is about1-20,000 yuan per month.

Besides, sommeliers are different from sommeliers. A sommelier seldom drinks wine because he needs to store 10000 flavors and taste more than 3000 new wines every year. No matter how good the wine is, it slips gently from the mouth of the sommelier with great professionalism and serious attitude. The best taster should cultivate a tongue in a million. They are more like researchers in the laboratory, who use their professional knowledge and talent to make the most fair judgment on the wine world.

The sommelier is more around you and me. Like a picky sommelier, the assessment is strict and the number is small. Only a fairly standard restaurant will have a real sommelier. They control the essence of the most harmonious collocation of the whole restaurant-what kind of wine guests need, what kind of food and wine can best reflect the style of the restaurant ... "Waiter" lies in serving people, with special emphasis on excellent communication skills with customers with different requirements.

I hope my explanation can make the landlord understand ~ ~ Xixi.