Fancy restaurants will sometimes hire a sommelier (French for "wine steward") to assist customers with choosing the proper wine to match the cuisine. Technically, a sommelier should have graduated from an accredited sommelier program, while the best have earned the designation Master Sommelier, often abbreviated as M.S. In the United States, however, you can get away with the title "Sommelier" if you have an extensive knowledge of wines and wine/food pairing, regardless of formal training. Along with helping patrons, the sommelier's job is to create the wine list, maintain the wine cellar, and train the staff in wine etiquette. The sommelier is also supposed to taste and evaluate the quality of the wine before serving it (though this rarely happens in the United States).