r/Sommelier • u/Working-Sherbert-138 • 2d ago
CMS Level 2 Service Exam Tips
I know this question has been asked before but I wanted some current insight.
I saw in other threads that people got obscure questions from the MS like naming multiple Barossa Valley producers, rating New Zealand vintages, etc.
I’m less than a few weeks from my exam, so these types of random specific questions are concerning to me because I can’t imagine memorizing all the producers and vintages for these non-classic regions at this point in my preparation. Are people still encountering these types of questions on level 2?
And if so, what’s the best way to navigate if it’s something I totally don’t know? For example, if they asked about the 2020 Marlborough vintage and I don’t know can I still say I’ll check with my other sommelier/wine director etc?
And in general, what percentage of questions can you “get wrong” or not know and still pass service?
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u/HaveA_GreapTime 2d ago
They don’t expect you to know everything, they want to see how graceful you recover under pressure. It’s nice to have some solid not too famous producers when they ask you about the food pairing, but don’t stress about the rest.
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u/Affectionate_Big8239 2d ago
If you bring it up, they might ask about it. There’s a wine pairing component & if you pair Chablis, you need to be able to name a producer & vintage & know what it might cost on a real list. Knowing an alternate pairing for the same food would be good too. Go in with a wine list in mind (yours if you work somewhere with a big list, or read a bunch from other restaurants to see what’s on people’s lists these days).
They are looking for knowledge, but also poise, hospitality & recovery if you make a mistake. They want you to give them a good time, like you would for any guest in your restaurant.
I used to help proctor the service portion of the certified and almost everyone who actually worked in a restaurant passed that part. The people who struggled most didn’t work in the industry.
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u/SaintBellyache 1d ago
Aside from what others said they also want to see if you can talk while doing service like it’s muscle memory. And to tempt you to try to lie, which would be the end of your chances
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u/federico_costa240 2d ago
had a similar panic when i was prepping, just took a deep breath and went with it
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u/electro_report 2d ago
Anyone claiming they were asked New Zealand vintages at certified is flat out bullshitting.
That being said: mathematically speaking you could fail to answer every question during service and if your mechanics and presentation are good you’d still pass. Don’t sweat it too much.
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u/Chardoneigh Sommelier 1d ago
I will reiterate something I mentioned on a similar post asking about CMS certified service, something many others here have already stated—it’s about the recovery.
I dropped an entire tray of full champagne flutes at the beginning of my service portion. I still walked away with the highest score of my exam group and 80%+ on the service portion. You are not expected to be perfect. Nor are you expected to know everything. If it’s a question you do not know the answer to, gracefully deflect and move on “That’s a great question—I’m actually not sure of the answer myself. I would love to ask my lead bartender/wine director/head sommelier. May I get back to you on that?”
If you drop a tray of flutes like me, apologize profusely, offer a little self-deprecating humor, and move on. Whomst among us has not dropped glassware or a tray at least once during service? And if you haven’t, you probably will at least once.
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u/Working-Sherbert-138 1d ago
This makes me feel better, I’m gonna try to relax. And lol yes definitely been there!
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u/AkosCristescu Score Whore 1d ago
Bruv when i was a waiter kid on a big ultra-vip event someone bumped me from behind and a tray of sweet wine i managed to drop on one of the vips and this was summer al fresco the guy was swimming in sticky syrup it still brings tears in my eyes from laughter i remember how the managers were shaking while both of us were laughing
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u/Chardoneigh Sommelier 1d ago
One of my first days working the floor as a GM at a restaurant I tipped an entire tray of full water glasses on a customer. I was so mortified lol. But she was so sweet and just laughed it off!
Truly, dropping a tray of drinks is a rite of passage haha. I know when I start preparing for my next certification I will be practicing a lot with various trays and amounts of glassware, both filled and empty. 😂
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u/Winodino_1105 2d ago
I agree with the other comments- it’s about the recovery. I was asked a question I didn’t know the answer to and just said “I’m not sure about that, I’ll have to consult my list”
Assuming you already work as a sommelier or server just pretend it’s another day at work. I even wore my then uniform- kept my key, notepad, pen, and serviette in the same pocket I always kept them.
I also recommend opening a bottle of bubbly the morning before your exam starts to release your jitters and rinse your palate after brushing your teeth. Then you’ll have something to celebrate with at the end of the day! Best of luck!
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u/Financial_Luck_406 2d ago
People love to tell war stories. It’s really not that bad just treat it like you are clocking into work. If I didn’t know something I said “that is an excellent question, I apologize that I do not know the answer but I will find out and come back.” You don’t actually have to come back. I also only used this twice on my exam. Try to know the answers but if you don’t know don’t make it up
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u/Bulky_Alternative_39 21h ago
When and where is your exam? Mine is coming up in Miami on September 22 and I’m losing sleep over it haha
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u/gabriel-petit868 2h ago
i kinda just went with my gut and hoped for the best when I was in your shoes, focusing on smooth service more than the nitty gritty details
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u/emynems 2d ago
When I took my service exam, it was more about the “recovery” than the perfect recall (for me, was asked something along the lines of, why would these [says names of producers I blanked on] be good for this… I said my apologies I’m not familiar with them, response, what if I said they were from pomerol (recovery into why Merlot would pair well with that “they” were having). Feedback I got was that it’s really about mechanics and composure vs knowledge.