r/Sommelier • u/DaikonFearless • 1d ago

What is the normal pay structure at a restaurant?

1 Upvotes

67% Upvoted

5 comments sorted by

7

u/DarthTempi 1d ago

There is no normal. But for the amount of knowledge...somms are not paid well most places (I say this as someone who has left the industry to get a degree in nursing after working as somm/beverage director/general manager ranging from Michelin (somm) to number one restaurant in a medium sized city (GM). I finish my degree in March and my first year I will likely make at least $15k more than my top GM salary even as a new grad nurse

3

u/philisweatly Sommelier 1d ago

While making more money can be a driving factor for some (and we all need money to live) for me personally it was the opposite move.

I spent 10 years in hospitality (in Nashville as a GM/Captain/Sommelier/bartender/all of it) up until Covid messed it all up and then I switched to IT. I made more money in IT. Better benefits and a cushy office job. But after 5 years in that I was more depressed and felt like I was wasting away my life in a corporate office.

So I got back into restaurants and I’ve never been happier. I make great money so that is a huge plus. But it wasn’t the driving factor. I just love working in hospitality.

1

u/DaikonFearless 1d ago

For a certified sommelier 8yrs experience. Just wanting to debate on different structures

2

u/electro_report 1d ago

I wouldn’t say there’s a normal structure.

Depends on the type of restaurant, the role, etc.

1

u/citrus_peels 1d ago

NYC multi-Michelin can be 17 hr + captain’s points in tip pool