Michelin-starred chef Marcus Wareing says his customers are no longer interested in stiff French service. He's opting for a warmer, American model of hospitality, and his staff of being retrained to offer hospitality with a smile and read the guests.
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Yo jerky! A little soivice ova heah. Gimme some ketchup ya putz.
"Mmm. Mmm. Nothin' sets off the flavor of a steak like some ketchup"
One of seven restaurants in Manhattan with a New York Times four-star review and one of five with three Michelin stars. That's awesome what a
successful story.I think that it's great that there are benefits offered – dental, medical – 401K plans, and paid vacation just like those "real jobs" they're asked about. Also it's great that There is also room for growth; everyone on the management level started as front-of-the-house.
Call a waiter "garcon" in France and you're gonna find an extra something in your food ;P and probably why the server seems rude (calling someone "boy" isn't very nice) LOL.
Jokes aside, I haven't been to TOO many fancy French restaurants in France, but the servers are not too stiff. Mind you, in the US in general we are very casual and warm so a US server is usually a little less "stiff". It's something that many French people have told me they enjoy about the US "everyone is so nice!"
In 2014, you're just figuring this out?
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