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<\/p>\nKavist is one of the most rare wine of the professions. Not heard? Let’s meet.<\/p>\n
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Place of work professional caviste are often wine boutiques or departments of alcohol in the big supermarkets. His responsibilities include client consultation, and assistance in the choice of drink. So it’s a sommelier! – tell you. Not in a hurry. Indeed, it is “related” profession requiring deep knowledge in winemaking, but not identical.<\/p>\n
The word “\u0441ave” in French translates as “the basement”, a “caviste” is the caretaker of the cellar. Caviste not necessarily nice to be able to uncork a bottle of wine or to lay the table, his work is focused on the sale of alcohol and the formation of loyalty of the buyer to the store. In professional circles often heard skeptical remarks towards the profession, calling caviston sales consultants and sales managers. In some ways it is, but specialization is much narrower \u2014 and the sale of alcohol.<\/p>\n
“Freelancers” among caviston can’t be, this job requires a full commitment. If you compare with a sommelier, for kavista not so important to the tasting experience, there is much more attention to type of beverage, the country of production (the best years for wine), technology, rating and awards. Based on this knowledge, such employee may assist in proper filling of the Windows. The wine boutique is not only on the basis of demand and pricing but also of the country of origin, year of harvest, the duration of exposure.<\/p>\n
A special role in this profession is the ability to properly Express themselves and to find the approach to each buyer. Often in supermarkets the communication with the consultant takes a few moments: simple questions, simple answers. In wine boutiques, the situation is quite different: the conversation between the client and Kavita may take quite a long time. Such boutiques visited by connoisseurs of elite alcohol, who expect to receive comprehensive information and professional advice on selected beverage, the issue price for them is not as important as the taste of the wine purchased. Professional cavity can not only pick up one bottle of wine, or even to create wine lists for various activities taking into account the taste preferences of the client.<\/p>\n
If kavist has been able to win client – it will definitely come back again. As strange as it may sound, but there are cases when we do not walk in a specific store, and specific kivisto. And if he changes jobs, his clients are able to follow him. Therefore, the success of a wine boutique, a reflection of the work chavista, it is unlikely the average consultant any market may also influence the work of his Department.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kavist is one of the most rare wine of the professions. Not heard? Let’s meet. Kavist Place of work professional caviste are often wine boutiques or departments of alcohol in the big supermarkets. His responsibilities include client consultation, and assistance in the choice of drink. So it’s a sommelier! – tell you. Not in a<\/p>\n