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Today we have a guest post from a frequent contributor that we know as Candi, CSW. Read on to see how Candi learned to navigate the risks and reap the rewards of volunteering on the wine and food festival circuit.
For well over a decade, the major metropolitan city nearby has been the site of a wine festival. The key event is a Saturday afternoon tasting geared toward the public, adults only. The main tasting is nicely done. There are various foods to sample, wine tastings which can be geared to the chosen cuisine, hydration stations, even volunteers handing out bottled water and steering those departing to safe transportation alternatives. In summary, a wine and foodie’s paradise.
Over the past four years, an additional event has been part of the overall experience. The target audience for this occasion is trade and wine connoisseurs. Seminars detailing wine regions, marketing, advanced certifications, and other management topics such as inventory and on-premise wine programs are offered. This experience culminates in a Trade Tasting the evening prior to the main festival event. In a nutshell, a professional and geek’s “heaven”.
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2018 marked my fifth year as a volunteer. An anniversary! It has been an honor and a learning experience. My core career was in a very different industry. In 2014, I realized there was now time to pursue a true passion. Vino! So I prepared, enjoyed the study process, took a deep breath and tested for my CSW. Despite the naysayers who noted my lack of industry experience and the perceived low pass rate. I had nothing to lose. It was a quest. I went for it. I prevailed.
What I didn’t realize at the time was how highly regarded and universally recognized a CSW certification is within the hospitality industry. The credential opened the doors for me as a Somm volunteer. In fact, at my first volunteering experience, I met a Master Sommelier. We were instructed to wear all appropriate pins. Okay. The MS took one look and said “love your pin”. I confessed it was “newly minted”; turns out he is also a CWE.
Upon reflection, I believe there are many similarities between other service industries and hospitality. I’ve found that many of my core career skills have been transferable. In my experience, the key universal characteristics are as follows.
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Credentialing, determination, comebacks, and striving. As noted above, industry credentials are valued. I’ve encountered many people determined to obtain certifications and to advance. Sometimes they fail; shoot, I’ve failed before. But I’d like to believe that I still learn from such experiences. And persistence matters. I’ve met multiple Advanced Sommeliers, for example, that keep going for the red pin. They put themselves out there and don’t give up. This determination is honored.
Diversity reigns. I am, ahem, one of the more mature volunteers. It seems that most of the Somm volunteers are 30- and 40-somethings. A few younger, a few older. And I’ve read multiple mainstream articles this year about the persistent, overall problem of age discrimination. Not in my hospitality industry experience. A willingness to learn, to pitch in with whatever needs to be done, business-appropriate appearance, a positive attitude and dedication. Those attributes are respected and, in my opinion, have nothing to do with age. I have never experienced any form of bias. Period.
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Events that embrace a continuum continue to thrive and to grow. What began as a wine- and food- only event has evolved into wine, beer, spirits, food service, management, and credentialing experience. The reality is that many on-premise establishments cannot afford a wine-only skill set in today’s economy. A more comprehensive range of knowledge, skills, and attributes improves likelihood of job opportunities and advancement. Seems to apply to many work settings, doesn’t it?
Reaching out, networking and relationships are critical. Had I not had a beginning network to contact before my first opportunity, no one would have known I had a credential and wanted to help. My first opportunity was well-supervised and geared toward a small, discreet event. Who cares? I would have taken any experience offered. As I continue to volunteer each and every year, I’ve been assigned more complex tasks. And, more importantly, additional opportunities. Last year, I was able to taste wines pre-seminar with two Advanced Sommeliers and tested my very basic skills. Just by asking to observe them I was invited to the party! Unforgettable to this geek. And each year becomes a reunion of sorts with the more experienced Somms. It’s now to the point where this introvert actually enjoys connecting and even hugs!
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Details, details details. Many of us have attended wine tasting seminars. The infamous white paper placements. Each holding 4, 6, 8 10, even more wine samples. You may know the drill. Between seminars, we volunteers set up those rooms, and then pour the wines. On every such occasion for me, I’ve poured alongside general volunteers. We need those general volunteers. But they often lack a Somm volunteer’s eye for detail. In my case, attention to detail was an absolute requirement for my original career. It is natural for me to go from placemat to placemat when we are supposedly “done”. I check for missed pours; this is a special hazard for whites. Every single time, I find multiple missed pours. Back to the room lead. Request the bottle. Fix the situation. Even as attendees begin to fill the room. A quick smile and a comment “we want to make sure you can enjoy all of the wines”. Doesn’t phase me. Always a positive with the room lead.
Risk taking and risk management. Most organizations value risk-taking and people who stretch/extend. Striving to learn new skills and to get credentialed are just two examples of risk-taking. And risk management programs are also seemingly universal. Reaching out as an unknown to volunteer as a Somm after obtaining my CSW was a risk. It worked. Personal risk management clearly applies when I am tasting. Whether in a seminar, pre-seminar, trade tasting, whatever. I took a course in safe serving of alcohol before my first volunteer experience and have maintained that certification (yes, another credential). Useful when serving others, essential for my personal safety.
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Got a spare minute? Buff, polish, repeat. There is always what I call a “war room” near each group of seminar rooms. This is similar to staff rooms in other industries, where routine, as-time-permits tasks can be completed. The war room is for volunteers only (proper credentials required, thank you very much). That’s where all pre- and post-seminar activity occurs. Delivery of wines and related items, and delivery of wine glasses fresh from the commercial dishwashers. Everyone buffs and polishes glasses. Everyone, no matter how far up the chain of command.
My routine has become get my event credentials, report to the war room, check in with highest-ranking person there, and start buffing and polishing. The workload is always there. I get plenty of practice. Sometimes, I am assigned elsewhere when needed. This year, it just so happened that buff/polish was needed most during my shift. And for more than an hour after my shift. I kept going. Another quest. And the willingness to be flexible and get the job done was duly noted. Not that I expect people to keep score, but it builds credibility.
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Spontaneity and fun. Who hasn’t had some comic relief in the workplace? Maintaining a sense of humor and being open to new experiences is healthy and keeps us coming back, I think. This year, at a networking lunch, I found a table with strangers. Ended up seated between two young brothers from Hungary. They were there to promote Furmint, the currently-in-vogue dry white. They questioned me about America; I did the same about Hungary. I’ve never been to Europe, much less Hungary. We learned from each other; what an enjoyable experience!
It has been such a joy, such a privilege, so see the event grow, thrive, evolve. And to note my skills doing the same thing. I can wait until next year. Because, in the meantime, I have new wine ideas to pursue. I’d never had Franciacorta, for example.
Cin-Cin, Here’s to Learning! Cheers! Happy Holidays!
I think. This year, at a networking lunch, I found a table with strangers. Ended up seated between two young brothers from Hungary. They were there to promote Furmint, the currently-in-vogue dry white. They questioned me about America; I did the same about Hungary. I’ve never been to Europe, much less Hungary. We learned from each other; what an enjoyable experience!