Ron Michaud, sommelier at Kali Restaurant talks about how sommeliers can upscale their game during the reopening of restaurants and bars

Whether it is finding time in a busy schedule for tasting appointments and meetings with suppliers, or finding new ways to maximize the profitability of a restaurant's wine list, there is a lot that goes into being a successful sommelier.

2014 Kalaris, Pinot Noir from the United States.