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In his latest article, Jordan MacKay addresses the fact that “Young” Sommeliers need more training and are providing inadequate service to diners. While I agree with most of his statements, I think his attack on the “Young” part is far unnecessary and wrong. We’ve found an equal balance of good and poor young AND older sommeliers nationwide. Even recently we had a dining experience in which an experienced and well-respected sommelier steered us in the direction of a bottle of wine that was a poor match for our meals, expensive and not a match for our taste (which he could have deducted from the previous bottles of wine we ordered).For me the key issues lie in:1. Training: Training programs for sommeliers are limited, expensive and lack the key ?real world experience’ necessary for any sommelier to do a superior job managing a wine program and providing reccomendations xbox power 360 red light repair for customers. Suspenquently, the wait staff receives poor training from the sommelier and the restaurants wine program deteriorates.2. Ego: Like sports stars and and chefs, sommeliers are beginning to see some lime light and have been put on a bit of a pedestal due to the Master Court of Sommeliers difficult program (which many of these sommeliers are not) and the increasing popularity of premium food and wine?all we need is a reality TV show to put them into full celebrity status. The problem is that many of these sommeliers are in the business for the wrong reasons. They have forgotten that their job responsibility is satisfaction of the customer and at the end of the day profitability for the restaurant. Too many are in the business for the simple fact of being able to say “I’m a Sommelier at Restaurant?” and access to highly allocated wines (and wholesale prices).