Front-of-house service is becoming increasingly important in running a successful restaurant. In our Are You Being Served? features, we speak with sommeliers, restaurant managers and mixologists to discuss the art behind top service.
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Janis Muzikants, Bar Manager, Restaurant 1890 by Gordon Ramsay “Working in hospitality...
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Alessio Ragusini, La Dame de Pic: 'You are there to create an experience'
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Luigi Cagnin, The Ritz - "We are responsible for someone else's happiness”
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Xavier Brette: “A warm welcome and a big smile are a great start”
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“Skills can be taught, but that attitude to succeed and better yourself comes from...
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A good service is “poetry in motion” - Clare Ratcliffe, Food and Beverage Manager at...
