Maitre d's
Started by
cabrales
, Jan 12 2003 07:20 PM
4 replies to this topic
#1
cabrales
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Posted 12 January 2003 - 07:20 PM
Do you see significant differences among the knowledge levels and effectiveness of the maitre d's at three-star restaurants? Which one or two maitre d's do you believe is particularly effective, and what are the criteria utilized?
#2
fresh_a
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Posted 13 January 2003 - 09:11 AM
It depends..everyone has their own style and flair...and all Maitre d's at two and three star establisments will be capable to a high level... The Maitre d's ( I prefer not to give names) at Guy Savoy, Taillevent, Gagnaire, Arpege, Michel Rostang, Relais d'Auteuil, Ducasse, Laurent, Faugeron, Pre catelan, Grande Cascade are all great people, however this is not an exhaustive (though exhausting!) list!
Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY
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#3
cabrales
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Posted 13 January 2003 - 09:19 AM
When a restaurant has more than one maitre d', do you attempt to access one maitre d' more than another? Do you attempt to thank cooperative maitre d's by sending them gifts during the holiday season, if that is ethical for a maitre d' to do?
Speaking of ethics, what are some of the ethical dilemas which you have handled, if any?
Speaking of ethics, what are some of the ethical dilemas which you have handled, if any?
#4
fresh_a
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Posted 13 January 2003 - 09:22 AM
We know all of the Maitre d's! Or pretty much so.
Sometimes they pass by the hotel, and we comp them a drink or a coffee, but most of the time it's them bringing us the gifts, as we're the one's sending them the good clients....
Sometimes they pass by the hotel, and we comp them a drink or a coffee, but most of the time it's them bringing us the gifts, as we're the one's sending them the good clients....
Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY
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#5
cabrales
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Posted 15 January 2003 - 01:22 PM
fresh_a: What gifts do you and your colleagues typically receive from maitre d's? What was the most unusual gift you have received?most of the time it's them bringing us the gifts, as we're the one's sending them the good clients....
Do you receive gifts from regular hotel guests? What was the most unsual gift you have received?
Also, what happens to maitre ds' functions as they age and become less agile? (The Lucas-Carton senior maitre d' seems to be at the door, greetings guests, which at that restaurant is a very significant function. The older maitre d' at L'Ambroisie appears to be around, although the young maitre d' Pascal seems more active in the dining room at times.) Which restaurants have older maitre d's in Paris?
Could you give us a primer on the key areas of a maitre d's responsibilities?
Edited by cabrales, 15 January 2003 - 01:26 PM.
