How much does a sommelier earn?
Sommeliers advise guests on wine and drinks, shape wine lists and lead wine service in restaurants, hotels, wine bars and event catering. Entry usually comes via training as a restaurant or hotel specialist or comparable hospitality practice plus sommelier further training – there is no dedicated dual apprenticeship solely for sommeliers. Gross pay depends on region, venue, concept (fine dining, hotel, wine trade), tip arrangements and responsibility for buying and cellar. As a guide, working sommeliers in Germany in 2026 often earn about 3.100–3.700 € gross per month; during the preceding vocational training typical ranges are around 900–1.200 €.
Salary by region (gross/month)
Orientation figures as of 2026. The apprenticeship column means preceding restaurant or hotel specialist training or comparable entry phases in service; qualified means working sommeliers. Actual pay depends on collective agreements, employer, region, experience, tip rules, shift allowances, cellar responsibility and hospitality concept (e.g. fine dining, hotel restaurant, wine bar, events) and is not a guarantee.
Further training options
Job and everyday work
A sommelier combines expertise, hospitality and commercial sense: wine recommendations, table service, cellar and list care plus coordination with kitchen and service. Daily work shifts between calm advising, peak dining-room periods, inventory and buying – often in shift, weekend and event operations with high demands on precision and presence.
- Advise guests on wine and drinks, recommend food pairings and lead table or bar service confidently.
- Maintain the wine list and assortment: buying, storage, inventory and commercial beverage costing.
- Align courses, events and tastings with kitchen and service; observe allergens and serving regulations.
- Organise cellar and service gear, open and decant bottles correctly and prioritise during peak times.
- Coach colleagues on wine knowledge and service routines and uphold quality and hygiene standards.
- Follow trends, regions and vintages and adapt the offer to guest profile and concept.
