Cicerones?

Discussion in 'Beer Talk' started by dhannes, Jan 13, 2013.

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  1. avenuepub

    avenuepub Initiate (0) Apr 23, 2009 Louisiana

    We offer to Pay for the second level exam IF they pass. :slight_smile: in other words we reimburse. The failure rate the first time is fairly high I think.
     
  2. avenuepub

    avenuepub Initiate (0) Apr 23, 2009 Louisiana


    Yep. Avenue Pub in New Orleans. http://theavenuepub.com/.
    We like beer.
     
    dianimal likes this.
  3. Mebuzzard

    Mebuzzard Grand Pooh-Bah (4,216) May 19, 2005 Colorado
    Pooh-Bah Society Trader

    Certified Beer Server here. It was free. Next level, not so much
     
  4. RobertV916

    RobertV916 Initiate (0) Jun 10, 2012 California

    Like most threads I see on BA, its all passive aggressive and subtle.
     
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  5. adamcarlson28

    adamcarlson28 Initiate (0) Oct 11, 2012 Wisconsin

    I came up in the wine industry, so many similarities between arrogant title seeking sommeliers and arrogant title seeking cicerones. Unless you are attempting to become a beverage director at the next Michelin starred restaurant or a major resort, save your money, hone your knowledge and drink.
     
  6. MrOH

    MrOH Grand Pooh-Bah (3,331) Jul 5, 2010 Maryland
    Pooh-Bah Society

    Really? I was one of the first 500 CBS, and I took the exam on a whim while drunk. Must be harder now.

    Also, I was part of the staff that cooked for Ray Daniels and the crew at New Holland when everyone in the pub got certified. Also, my last day at Journeyman. Cool Stuff.
     
  7. juliusbush

    juliusbush Initiate (0) Jan 10, 2010 California

    Can I be your friend? I'm studying now as well.If you don't mind, how close would you say the publicly available 2008 Level 2 Certified Cicerone exam is compared to the current exam?
     
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  8. CellarGimp

    CellarGimp Initiate (0) Sep 14, 2011 Missouri

    the post refers to the Cert Cic level. The pass rate is about 55% I believe. CBS is quite a bit higher but they still allow for 2 chances to pass for the test fee.
     
  9. Ricelikesbeer

    Ricelikesbeer Maven (1,389) Nov 29, 2006 Colorado
    Trader

    Very nice selection.. and prices. I would visit anytime. I appreciate that you guys take the time to educate your staff. Too often I ask about a bar/restaurant's beer selection and the waitress says: "It's really dark". Or something like that. There's really nothing worse.
     
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  10. chinabeergeek

    chinabeergeek Pooh-Bah (1,837) Aug 10, 2007 Massachusetts
    Pooh-Bah

    this has thrown my sarcasm meter out of whack... :confused::astonished:
     
  11. HurricaneDitka

    HurricaneDitka Initiate (0) Dec 25, 2011 Michigan

    and i thought the CCIE lab was a ball breaker...
     
  12. RobH

    RobH Pundit (884) Sep 23, 2006 Maryland

  13. MrOH

    MrOH Grand Pooh-Bah (3,331) Jul 5, 2010 Maryland
    Pooh-Bah Society

    Ahh, I skipped over the "second" originally. Yeah, that sucker is supposed to be a lot harder.
     
  14. jdauria

    jdauria Initiate (0) Sep 15, 2010 Massachusetts

    Certified Beer Server here too.
     
  15. avenuepub

    avenuepub Initiate (0) Apr 23, 2009 Louisiana

    The certified beer serves is pretty easy for anyone who has been working in a beer bar. The second step " certified" is the one I was referring to. The one that has to be done in person and has a tasting and off flavors element.
     
  16. avenuepub

    avenuepub Initiate (0) Apr 23, 2009 Louisiana

    new Orleans and a few other cities have a professional class of waiters/ bartenders / sommeliers that look at their jobs as a profession so many come to the table expecting that they will need to educate themselves about what they are serving....and take a lot of pride in it. There is substantially more income for those people in a city like new orleans and patrons tend to look at and treat the staff as professionals. You hit one one of the reason that we don't employ or maintain waitresses or table service staff. To have a committed staff they have to be able to make a real living...when you start adding too much staff their income goes down. Most of my staff isn't just paying the bills until they get a " real job" ... We bonus, offer health insurance , offer incentives for education, paid vacations , pay above scale etc. most places don't do that.
     
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  17. Ricelikesbeer

    Ricelikesbeer Maven (1,389) Nov 29, 2006 Colorado
    Trader

    Yes exactly. Here in denver, the base knowledge of both staff and consumers is pretty high, but you still dont' see professional servers very often. I think it's great that an establishment would ensure a proper foundation for pouring great beer! I've been nearly offended at the lack of knowledge of some establishments, despite their incredible selection. I'll ommit any names out of respect for those said establishments.

    I really don't expect servers to know every detail about a beer, like the ibu's and grain bill, but geez, is it too much to ask for a short description? I usually just ask for small samples and judge them myself before I buy a full pint or snifter.
     
  18. MeadGuyfromMD

    MeadGuyfromMD Zealot (562) May 23, 2007 Maryland
    Trader

    HAHA! have you passed both parts of the test? I went through CCNA and CCDA, not too bad. Our instructor was, at the time, a paper CCIE awaiting the h/w exam.
    Cheers!
     
  19. bigsilky

    bigsilky Initiate (0) Nov 3, 2005 South Carolina

    I spent a lot of time in the wine industry, and I can see where you are coming from. Conversely, I don't feel that these are merely "titles." Taking this exam and becoming certified seemed to affirm and vindicate the years of work I've put into beer and food and wine (even though this topic is not obviously covered, I group them together as being the same thing.) One of the elements that always turned me off about the wine business, and I think this helped my success, is the tendency for some knowledgeable people to intimidate folks and make them feel smaller for not being farther along in their journey.

    I sincerely hope that ideals and standards concerning proper service and storage of beer are not taken as pretension even though I fear that this is an uphill battle.

    Sommelier means "wine steward," and it's a shame that some folks take this to the realm of pretension and discourage new converts from opening their eyes. Cicerone means "guide,"and I hope that myself and anyone else with this certification maintains that focus. I think Ray has made it clear, at least from my point of view, that that is what is expected of a Cicerone.
     
  20. Zach136

    Zach136 Initiate (0) Jun 17, 2012 Georgia

    And this is why you're one of the top 100 Beer Bars in America: http://draftmag.com/new/feature/america-100-best-beer-bars-2013/
     
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