I did this for a period of time in my early 20's.
You're a waiter that doesn't carry food and is responsible for the wine list, vendor management and stocking/inventory.
You're responsible for pouring the wine and selection table-side. Its a bit thankless, frankly, the waitstaff views you as a barnacle and doesn't want to tip you out, the customer often views you as uninvited when they don't want to spend $ on wine. And then when you get the selection wrong you suck.
I always kept wine off the list to present something special to a table that needed stroking, or really wanted to $ is out, magnums especially. Always worked to come back to a table with a more seasoned version of the wine they ordered in a magnum.
What I hated was the foo foo shit, cherries and berries, bark and grass, bla bla bla. I didnt do it, and people thought they needed to sound smart and spin the glass and say that shit. Roll eyes. If its good, its good.
The only fun part was the selection process, sampling, etc. The rest is begging for dimes, same as any waiter.
By the way, just tell the waiter to pour. No need to go thru the tasting ritual, its pompous. If the wine is bad you'll know.
Happened the day after tgiving actually (not at a restaurant). Everyone at the table even made an effort to taste corking because they never have. Anyway, the whole tasting ceremony is pompous.