My tricks for surviving my first year working as a sommelier

Where there’s glamour, there’s (a lot) of grit.

Jun 27, 2026

Some would argue that in order to call yourself a sommelier, you must work in some kind of restaurant establishment selling wine. I’m not exactly sure I agree. A sommelier is someone who stewards a wine experience, and I think this can happen in many capacities.

For example, during my first three months of starting this career, I worked at a wine shop. I sold wine and created tasting experiences for our customers, and assisted with some events. I may not be selling wine during service, but I’m still talking about wine and selling a product in a different capacity. Then before starting at the restaurant I’m at now, I taught classes and worked in the tasting room and at events over at Brooklyn Winery. Even though I was only selling or talking about our wine, it was still an experience that I was stewarding.

Regardless, I would say my different experiences have all shaped me and the type of work I do, and I’ve picked up different lessons along the way. So I thought (since you loved my grubby truth a few months earlier) I would share some of the ways I survive working late nights and long hours, and what I’m hoping to achieve in my second year as a somm.

My tricks for surviving as a sommelier

Changing my socks halfway through a shift. If I’m working a double, which means I’m there for lunch and dinner service, I always change into a new pair of socks during my break. You would be surprised what a fresh, dry pair of socks can do for your calves and ankles. (No slipping and sliding in your shoes!)

Eating more protein. I’ve never really been an eat more protein kind of person, but I’ve also never been this physically active in a job before. Eating more protein means staying fuller for longer (no mindless snacking on leftovers in the kitchen) and longer lasting energy. Energy also requires carbohydrates, so I don’t shy away from those either. Give me all the fruit, rice, and pasta! I actually pack an Oikos Peach Protein Smoothie for each shift, something I enjoy during my break after my routine sock change.

Wear clothes that make you feel confident. Selling wine requires a level of confidence that my previous jobs never really required of me. I’m a firm believer of “if you look good, you feel good,” and when I’m wearing an outfit I feel good in, I find I have a level of ease on the floor rather than feeling like a slob and riding on my insecurities. It sounds silly, but I continually am trying to upgrade my sommelier wardrobe with pieces that make me feel capable to do the job.

Theragun massages every night. My muscles are always tense after a shift, so I massage them out with my Theragun before bed. It significantly improves my sleep and helps with the inevitable soreness in the morning.

A proper massage once a month. In that same vein, I also pay for a massage once a month to work out the kinks in my back, shoulders, and legs. There’s a parlor that does thirty minutes for $30, but sometimes if it was an extra brutal month, I’ll increase it to an hour. You’d be surprised how rejuvenating it feels being on your feet the day after.

Going on breakfast dates with friends. Since I became a sommelier, I found it utterly impossible to keep up with my old social life. I was trying to fit my former routines into a new kind of life, and it wasn’t making sense. (Plus, I was exhausted.) So I made some switches. Instead of late nights and dinners out, I ask my friends to breakfast. I’m lucky enough to have friends with flexible schedules, and during the weekdays, breakfast spots are a whole lot easier to get into. I always leave the restaurant filled with joy, and I still have a whole day ahead of me! If I work that night, at least I felt like I got something else out of my day.

Drinking less. Sigh. There’s nothing worse than going into a shift a little sleepy and hungover. I do love going out and having a good time. I’m a sommelier, after all, so going out is essentially networking and research. But I have to get smart about how late and how much. This is something I’m still working on, and I think the discipline of it will take some time for me.

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My goals for year two

Study more. I plan on signing up for a new wine program soon so I can further my education. It’s easy to forget what you learned if you’re not constantly putting your head into that space. I made the decision to embark on the Italian Wine Scholar program starting next month.

Go to more tastings. I want to make an effort to attend tastings on my days off. I want to get more ingrained in the wine community in the city, and while I do meet quite a few people at the restaurant, I want to expand my opportunities.

Hosting live classes and tastings here on Substack. I want to start hosting live experiences for you! I’m imagining working with different wineries for these types of classes so we can all taste wine together. I have a few ideas for classes available for everyone (including free subscribers), but this will mostly be a perk for the Cellar Club. Needless to say, if you want all the inside scoop (and a plethora of great content), then it sounds like an upgrade is in your future.

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Wine of the week

How could I say no to a little roadie on my way to a concert? (Don’t snitch on me!) I enjoyed a can of Bom Dia Brut Sparkling Wine, and you know what? I was satisfied with it. The can is from Brazil, and it’s a blend of Chardonnay and Pinot Noir.

Tasting notes

Appearance: No idea. I couldn’t see it.
Nose: Again, not much, but you could get the bready brioche when I cracked it open.
Palate: Moderately dry, medium acidity, medium body, no evidence of oak, moderate finish with some bitterness on the end.

Final conclusion

The finish was a little off for me, but it did the job and I was happy I went with it. Even more proof that sparkling works well in a can compared to any other type of wine.

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