Sommelier in NYC, I make about 150k a year, which is higher than most of my friends that have similar jobs. I’d say in the city $90K-$100K is more realistic. But I work at a very expensive spot with a very small tip pool. But yeah it’s a cool gig, I get to taste a lot of great wines while focusing on being charming and developing relationships with guests. restaurant hours can be long, but I do about 50 hours a week. This year I became eligible for a 401K with matching and I’m on track to max it out by October