Can I help?
The photos above are some of the food and equipment you normally see in a food and beverage set up.
I dine a lot not because I need to but I dine because I want to learn the differences of service in each of the diners I visit.
Me myself is a server and as they say “been there done that” is a thing.
I want to share with you what I noticed, be it working in a casual restaurant, a semi fine dining or high end.
Some schools teach you the skills that you need, but there is always one thing missing.
If you are an owner, or an experienced restauranteur, what do you think is this thing missing in your servers?
Share your thoughts before I delve into it.
You can see what I want to achieve here.