Friday, April 13, 2012

Cicerone Certified Beer Servers

Little known fact about Franklin & Company Tavern is that all of the servers and bartenders before being allowed to work on the floor must first become certified beer servers with the Cicerone certification program. Below is a more detailed explanation on the importance of the Cicerone program from their own website.

Anyone can call themselves an expert on beer. But when consumers want great beer they need help from a server who really knows beer flavors, styles and brands. They also want to buy from a place that understands proper storage and serving so the beer they drink will be of the highest quality. Too often great beer is harmed by improper service practices.

In the wine world, the word "sommelier" designates those with proven expertise in selecting, acquiring and serving fine wine. Lately some beer servers have adopted the title "beer sommelier" to tie into the credibility of the wine world.  But anyone can call themselves a beer sommelier regardless of knowledge or experience.  And while some will be highly skilled, the only way to demonstrate that objectively is through independent testing of knowledge and tasting ability. The Cicerone Certification Program offers that independent assessment and certification so that industry professionals—as well as consumers—can be sure of the knowledge and skills possessed by current and prospective beer servers.
The word Cicerone (pronounced sis-uh-rohn) has been chosen to designate those with proven expertise in selecting, acquiring and serving today’s wide range of beers. Only those who have passed the requisite test of knowledge and tasting skill can call themselves a Cicerone.

Franklin & Company is the only known restaurant in Los Angeles where being a certified beer server with the cicerone program is mandatory.

A view of the service station with the entire Franklin staff's framed Cicerone Certifications.

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