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...
The Staff Canteen team are as a passionate about the hospitality industry as those of you who work in it and that is why we aim to give you the best content every day. We want you to read the news which impacts you, first, listen to the opinions of your peers and equally tag a mate in a meme only this industry would understand! We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. You can help support us to achieve that goal from as little as £1 - which is less than a coffee. We appreciate every contribution.
