The role of a sommelier in fine dining today is strategically on a par with that of the executive chef or chef de cuisine. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron. A sommelier’s role is much broader than working only with the wines, and must encompass all aspects of service, with an enhanced focus on wines, beers, spirits, cocktails, non-alcoholic beverages and coffee.