The SOMM Journal

February / March 2018

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30 { THE SOMM JOURNAL } FEBRUARY/MARCH 2018 Dear Good Somm/Bad Somm, A lot of people ask me if I'm LGBTQ because I work in hospi- tality and love wine. It's starting to annoy me. Why do you think that is? Sincerely, LGBTQ or Not? Dear LGBTQ or Not?, To clarify, are you asking us why people think you're a member of the LGBTQ community, or are you asking us why their inquiries annoy you personally? Your word choice seems to reveal a lot about your mindset, and I find it baffling and even worrisome that you apparently think being associated with the LGBTQ community is somehow offensive. In all my years of working in service, I've never come across this stereotype. If anything, most of us are generalized as actors or creative types. I can count on one hand how many gay sommeliers I know of, and I know a lot of sommeliers. I'm not sure why being called gay could be perceived as a nega - tive thing, so this shouldn't be a source of agitation for you. The truth is that many of us are in this industry for the sheer love of food, beverage, and hospitality. In a professional setting, that's the only kind of love anyone should ever be concerned about. Sincerely, Good Somm Dear LGBTQ or Not, I've been dealing with that nosy question for most of my work - ing career, and I'll go ahead and echo my counterpart's reply: Who cares? Really? If you're worried people will think you're gay because you're a waiter or a somm, then you're in the wrong industry. Ours is an industry of hardworking LGBTQ people who should never be judged for their sexual preferences or gender identity in any setting, let alone a professional one. Why would it ever impact you personally if some soccer mom from The Valley is all bent out of shape about your personal business? We're here, we're queer, now let me decant your wine bottle and we can all move on with our lives. Get over it, Bad Somm Dear Good Somm/Bad Somm, The chef I work for is a total jerk and his food is mediocre at best. People think he's a big deal just because he's covered in tattoos. Should I look for a new gig or just stick around for the money? Sincerely, No Chef! Dear No Chef!, I'm sorry you're having problems with your boss, but there's a reason why there's only one head chef in a kitchen. They lead a team and often are under high pressure to not only create great dishes for the guests, but to also steer the ship and shape the destiny of the restaurant. Chefs are artists yet are also the fiercest competitors: They're constantly thinking about how they can build their repertoire. One of the best lessons I've learned in hospital - ity is to focus on the good of every situation. It can be tempting to complain, but it won't get you anywhere—at least, not in this industry. Sincerely, Good Somm Dear No Chef!, I'm totally with you! Most chefs are complete megalomaniac jerks who need to be reined in from time to time. And the whole tattoo thing? If I have to look at one more chef with tattoos all over their hands and neck, I think I'll curl up in a ball and sip Char - donnay out of a baby's bottle until I wet my suit pants. But here's the thing: It's kinda hard to run a restaurant without a chef. They're sort of a necessary evil. My advice in two words: Yes, Chef! Sincerely, Bad Somm Please note that this column is a parody and does not reflect the views of The SOMM Journal. Follow the columnists at @goodsommbadsomm on social media and/or visit their page at goodsommbadsomm.com.

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