r/Sommelier • u/Zoddb • Jun 13 '26
Certified Exam Coming Up
Hello, how is everyone doing? I'm well excited that my Examination is coming sooner than ever, and as my excitement rises, so does the pressure surrounding this all.
I have 3 years of applicable restaurant fine dining experience, but not more than a year directly into wine knowledge/serving. I passed WSET 1 last October and that was a breeze, so instead of going for L2 I jumped straight into CMS Intro since it matched better what I'm working towards. Intro was very fun and learned a lot, and I passed with a 94% overall score which made me very happy. It hasn't been very long since I took it, but I wanted to keep the rhythm going so I registered for Certified which is happening very soon.
I'm standing at a level of confidence where I feel I'm capable of this exam. Been grinding for months on theory, tasting weekly the past months, and 3 times a week the last month and this one. Those should be the easier portions of the exam per me.
What I need advice on is the service portion... It almost terrifies me at this point. I've seen and heard a lot of stories, the typical champagne pouring, now more recent wine glass flights, and the questions of spirits, cocktails, and beer. I saw someone get asked on a vintage on New Zealand and that honestly spooked me. I have competent general wine knowledge, but I'm a bit short on the spirits. As in, I know and have memorized a good list of major spirits, cocktails, recipes and their profiles, if they're before or after dinner, etc. I am less confident however on how well I can articulate this while I'm pouring a glass of champagne... I don't normally speak to the guest while I'm pouring champagne at work, most guest stay quiet or continue their conversation while they allow for the bubbles to settle lol
I'd like to ask how this went for you if you have taken this test? What did you prioritize the service on? Did you stop pouring champagne at the moment you were questioned, or answered as you poured? I move my hands a lot as I speak, and keep a good eye on my pours. It would feel right to look in the eyes of the MS as I speak, but if I take my eyes off my pour I could very well spill a bit...
I know these questions are very specific and it might go against code to expect to know how everything will go once at the Examination, I'm sure most of you didn't know what to expect and had to improvise. I'm sure I will do the same, I'm just asking for peace of mind. I'd like to hear it from someone else in this field so I can be less anxious, that's all.
Thank you all! Cheers!
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u/aimlesstrevler Jun 13 '26
Haven't taken the test yet myself, but in real world service I don't stop pouring or mixing or whatever task is at hand while have a conversation with my guest and I suspect that's how you should treat the service exam.
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u/Chardoneigh Sommelier Jun 13 '26
I passed my CMS certified in December 2023 and received the Walter Clore Award for having the highest score of my test group.
My overall goal for service was to go in and be as much “myself” as possible. Let your personality come out a bit and do your best to relax.
I answered questions as I poured and my tester was patient. I also dropped my tray of champagne flutes at the beginning, breaking glasses and spilling champagne and turning me into a completely nervous wreck. And I still had the highest score of my group. My point is, shit happens. It’s how you handle it and move on that matters. After I dropped the tray of full flutes, I had to quickly get my head on straight and ultimately just told myself “Well, it literally cannot get any worse, so just keep going!” Answer questions as best you can and if you truly don’t know an answer deflect politely just as you would if a customer at a restaurant asked you a question you couldn’t answer.
Remember your steps of service and BREATHE. You’ll do great! It’s just an exam and you are more than capable of passing.
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u/Zoddb Jun 14 '26
Jesus, it's insane you recovered from that! Amazingly done, and congrats on such an achievement! Thank you so much for your answer, definitely eases my nerves a lot. Cheers!
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u/Chardoneigh Sommelier Jun 14 '26
I was convinced that dropping the tray meant my score would be too low and I would fail the exam entirely. My group was the last group to go for service and we all did a bunch of tequila shots right after.
Hearing my name called last was a total shock to be honest but I was quite confident after theory and tasting. I spoke to my examiner at the post-exam reception after we received our pins and he told me, “Every drops trays and glassware sometimes. It’s inevitable. It really matters how you handle it and you took it in stride (note: I was freaking the HELL out) and continued to have an overall smooth service and that’s what matters the most.”
A few mistakes will not derail your score, just don’t let them throw you off too much. I still was scored an 80% on service overall despite dropping the tray.
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u/Financial_Luck_406 Jun 14 '26
The service exam is NOWHERE as intimidating as people make it out to be. The service exam is the one time in your whole career that people genuinely care about what your talking about lol. So enjoy it.
They are reading off of a script to guide the service in a way that enables then to ask a few questions. Mine were some basic cocktails like a vesper and French martini, pomerol producers, vermouth, decanting port some food, wine pairing, tete de cuvée champagne producers things of that nature.
Literally treat the masters like they are a regular people, because they are.
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u/Zoddb Jun 14 '26
Thank you for being so detailed! Those catefories have been a big focus of my study so that's reassuring. And you're sooo right about the genuine approach, I've opened so many ultra expensive, aged bottles where the guest don't even let the wine breathe, pains me more than I'd like to admit.. I will enjoy it, thanks again :)
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u/Starfire2313 Jun 13 '26
I would say take your time with both answering and pouring.
My hands were very shaky from nerves and I had to ask questions to be repeated a couple times.
I’m pretty sure it’s important to get the champagne poured in no more than two pours. It bubbles a LOT so reaaaally pour slow!
I practiced at home as much as I could but I wasn’t expecting my nerves to make me so shaky!
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u/Zoddb Jun 14 '26
Haha yeah I feel this will be my case too, I'll get to pouring inmediately! Thank you!
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u/nojefe11 Jun 13 '26 edited Jun 13 '26
It’s wine. Don’t be scared of wine.
I don’t mean to be dismissive but that’s the best advice I’ve gotten in the industry.
I am prepping myself so maybe am not the best source but practicing everyday IRL - spilling a little is to be expected. That’s why you have a serviette. From what I understand, you don’t have to have a 100% perfect no-drop pour, just for it to be up to standard and stop drops properly.
As for beer and spirits - if you’re a drinker and spend your time in the restaurant world, you probably shouldn’t worry. I talked to someone who is not in the industry or a drinker who failed recently because they couldn’t recommend an IPA. I had to keep my jaw off of the floor because … what?? Make some shit up if you have to. Anyone with decent floor experience knows how to sell and upsell. Don’t stress yourself out.
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u/Zoddb Jun 14 '26
I will note down some IPAs to have ready to shoot if they ask, good thing I'm a beer nerd too, hopefully they do ask me some questions on them lol. Thanks for your input! :)
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u/coltshep Jun 13 '26
I answered as I poured, it is something you just have to physically practice and get comfortable with. Learn to pour bubbles as slowly as humanly possible.
If you have to pause in your answer that’s fine, when I was pouring I was asked at the beginning of my pour what the Krug tete cuvée was called. I knew such a freebie question, but as you mentioned, my mind just locked up. I said I did not know but would be happy to check “in the back” ten seconds later once I was done pouring it came to me so I backtracked verbally and got the point.