Posted 03 February 2004 - 03:06 PM
Is it too qualitative a subject? If not, how do you operationalize it? Would you and your colleagues like to write more?
Posted 04 February 2004 - 11:37 AM
Posted 05 February 2004 - 08:31 PM
The server is the conduit from the BOH to FOH. Service-the server-is a necessity, unless the chef is doing the delivery. I think it plays an ultimate part in the success of the 'event'-that being the journey in to and out of a restaurant, during any meal.
Granted, I am envisioning evening, fine dining service, but why should it be any different, and why on earth should it an additive rather than a superlative?
Thanks for your reflection.
Posted 07 February 2004 - 10:00 AM
thanks for an informative and stimulating week. you are an amazing group!