Periodically in wine professional chats, there are active discussions about the fairness of pay for cavists (consultants in specialized wine shops/wine bars), and sometimes about sommeliers (those who help you choose in restaurants).

The situation is as follows: even leading mid-to-high-end wine bar chains offer a salary range of 80 to 110 thousand rubles, with 110,000 including all additional payments for conducted tastings/wine casinos, etc.
These figures cause outrage about "why specialized professionals with courses etc. earn about the same as regular retail employees, or even less than dark store pickers, etc."
Occasionally, vacancies appear in non-chain wine bars with higher salaries, but the percentage of "scams" there actively approaches 100%, and the percentage of adequate management approaches 0%.

I don't know where to find fairness here; one could, of course, limit oneself to the traditional "the market has decided," but I think that doesn't make it any easier for anyone, especially since the "market" is such that the economy of wine bars generally doesn't allow paying more.
And where the economy allows, try explaining why a person selling wines at 5-50 thousand rubles per bottle earns 80,000-100,000 rubles a month; the only thing to consider is 15 shifts per month, effectively a 2/2 schedule, so for a regular 5/2, it would be about 130-140 thousand.

I don't know if cavists will feel better, but it seems there is another profession with even greater injustice (besides the traditional teachers, doctors, etc.). I mean flight attendants:
Here's a Pobeda vacancy, in short: either from or 120,000 rubles for 80 flight hours per month, and this is before taxes.
Azimuth - from 100,000 rubles, Aeroflot - from 138,000 rubles and these are vacancies for ready specialists with a certificate and also before taxes.
How things stand with flight hours - you can find out on the internet or social networks, or from acquaintances working in the industry (spoiler - no way), the same situation for pilots, by the way.
And this is also a harmful, stressful, and very responsible job with irregular hours and unclear sleep patterns.
It seems this is a bit harder than mastering a basic wine course and working with EGAIS.

Anyone with arguments against - go to comments, and I'm also interested in other "unfair" examples.