Pick-Pocket

Moments before sitting for a picture, Chris Bradford empties his pockets of things he uses all the time as a sommelier at Crustacean restaurant in Beverly Hills. (Read full story in CMC: /news/cmcmagazine/2009winter/profile.pdf) Downstairs, in the company of affluent clientele who already treat him like a bit of a rock star ("I don't quite understand the fascination"), a scene like this would surely get notice—sort of like watching a magician rig his props before wheeling them onstage.

Bradford pays no mind to the clutter on the counter, but the items say a lot about the day-to-day of being the resident wine expert, not to mention his need for pleated plants. By no means secretive about his must-haves, however, he gladly shares them later for CMC readers:

• Two wine keys—one, he says, that's better at pulling stubborn corks from older bottles of wine, and one considered to be a "standard" wine waiter's key.

   

• Keys for getting into Crustacean's locked cabinets (no, these are not available by request!)

   

• A lighter, to light candles when decanting wine (the pouring of wine from bottle to decanter.)

   

• Two linen napkins (one white, one black) for mopping spills and bottle drips, as well as serving. (The black one not only masks stains, but goes nicely, he says, with his black suits.)

   

• A pocket notebook, for jotting beverage orders ("I spend a lot of time talking to customers about what they want.")

   

• A couple of pens (see above) … and …

   

• A pocket flashlight, helpful for two reasons: sometimes guests need more light reading the wine lists, and sometimes sommeliers need a little extra help preventing costly mistakes when selecting the right bottles from racks. ("The mood lighting makes it difficult to read the labels. The labels will look identical, but the vintages, as you might expect, are different!")

Also, not carried in his pockets, but within reach at any given time, Bradford calls these items must-haves, too:

• Decanters (which not only look elegant, but aerate the wine)

   

• Pouring screens (these filter cork that's crumbled into the wine bottle)

   

• Candles (for extra lighting when decanting)

   

• Proper stemware (restaurants typically carry three types, Bradford says.)