There are those who say that in a restaurant with good service we can forgive some mistakes in the food, however when the service is bad, we rarely forgive and we tend to judge the food by the service.
Nowadays, in the Era of Chefs, modern decorations and different atmospheres, service is just one more item to the list, not a major one. Gone are the days when great part of the entertainment of a meal was in the so called “Table Kitchen”, with sauces being prepared in front of the costumer, the carving, the famous flambés, or the moments of decanting a wine.
Today everything changed, the main entertainment is a glass between the kitchen and the tables and the creativity behind the dishes. With all these changes the costumer wants the same thing, a damn good service, and that’s what master Silvano Giraldin, the legend in charge of Le Gavroche, the 1st Restaurant in London to achieve 3 Michelin Stars, talked about in MAD 4. A contextualization of the service in the last 30 years and the best possible tips for service excellence.
Those who read my articles know how much I appreciate the service, and its suitability to the restaurant in question. So here is a mandatory video, for any restaurateur and his team professionals and their room.
Silvano Giraldin: “The Art of the Table” from MAD on Vimeo.
“you can only see a service when it is missing”