The workplace of a professional cavist is often wine boutiques or alcohol departments in large markets. His responsibilities include consulting clients, as well as assistance in choosing a drink. So this is a sommelier! – you say. Do not hurry. Indeed, these are “related” professions that require deep knowledge in winemaking, but not at all identical.
The word “cave” is translated from French as “basement”, and “caviste” is the caretaker of the wine cellar. Cavist does not have to be able to uncork a bottle of wine or set the table, his work is focused on the sale of alcohol and the formation of a loyal customer relationship to this store. In professional circles, skepticism is often heard in the direction of this profession, naming calavists as sales assistants and sales managers. In some ways it is, but the specialization is much narrower – the sale of elite alcohol.
There can be no “freelancers” among the cavists; this work requires full returns. If to compare with the sommelier, then the tasting experience is not so important for cavista, here much attention is paid to the type of drink, the country of production (the best years for wine), technology, rating and awards. Based on this knowledge, such an employee can help in the competent filling of the showcase. The range of the wine boutique is made up not only on the basis of demand and pricing, but also of the country of origin, the year of harvest, the period of aging.
A special role in this profession is the ability to correctly communicate and find an approach to each customer. Often, in supermarkets, communication with a consultant takes a couple of minutes: simple questions, simple answers. In wine boutiques, the situation is completely different: a conversation between a client and a cavist can take quite a long time. Connoisseurs of elite alcohol attend such boutiques, who expect to receive comprehensive information and professional advice on the selected drink, the issue of price is not as important for them as the taste of the wine purchased. Professional cavists can not only pick up one bottle of wine, but also make full-fledged wine lists for various events, taking into account the taste preferences of the client.
If the cavist was able to win over the client – he will definitely return again. No matter how strange it may sound, it is not uncommon for people to go not to a particular boutique, but to a particular cavist. And if he changes his place of work, his clients can follow him. Therefore, the success of a wine boutique is a reflection of the work of a cavist, it is unlikely that the average consultant of any market can also influence the work of his department.