{"id":13903,"date":"2014-09-30T10:41:26","date_gmt":"2014-09-30T10:41:26","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=621"},"modified":"2014-09-30T10:41:26","modified_gmt":"2014-09-30T10:41:26","slug":"the-master-tips-for-a-great-service","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/the-master-tips-for-a-great-service\/","title":{"rendered":"The Master Tips for a great Service"},"content":{"rendered":"<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">Nowadays, in the <em>Era of Chefs<\/em>, 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 &#8220;Table Kitchen&#8221;, with sauces being prepared in front of the costumer, the carving, the famous<em> flamb\u00e9s<\/em>, or the moments of decanting a wine.<\/p>\n<p style=\"text-align: justify;\">Today everything changed, the main entertainment is\u00a0a glass between the kitchen and the tables and the creativity behind the dishes. With all these changes the costumer wants the same thing, a <em>damn<\/em> good service, and that&#8217;s what master <strong>Silvano Giraldin<\/strong>, the legend in charge of <em>Le Gavroche<\/em>, the 1st Restaurant in London to achieve 3 Michelin Stars, talked about in MAD 4. <span id=\"result_box\" class=\"\" lang=\"en\"><span class=\"hps\">A<\/span> <span class=\"hps\">contextualization<\/span> <span class=\"hps\">of the service<\/span> <span class=\"hps\">in the last 30<\/span> <span class=\"hps\">years and<\/span> <span class=\"hps\">the best possible<\/span> <span class=\"hps\">tips for<\/span> <span class=\"hps\">service excellence<\/span>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span id=\"result_box\" class=\"\" lang=\"en\"><span class=\"hps\">Those\u00a0who read<\/span>\u00a0<span class=\"hps\">my articles<\/span> <span class=\"hps\">know how much<\/span> <span class=\"hps\">I appreciate<\/span> <span class=\"hps\">the service<\/span>, <span class=\"hps\">and<\/span> <span class=\"hps\">its suitability<\/span> <span class=\"hps\">to the restaurant<\/span> <span class=\"hps\">in question<\/span>. <span class=\"hps\">So here<\/span> <span class=\"hps\">is<\/span> <span class=\"hps\">a mandatory<\/span> <span class=\"hps\">video,<\/span> <span class=\"hps\">for any <em>restaurateur<\/em> and his team\u00a0<\/span><\/span><span id=\"result_box\" class=\"\" lang=\"en\"><span class=\"hps\">professionals<\/span> <span class=\"hps\">and their<\/span> <span class=\"hps\">room.<\/span><\/span><\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/player.vimeo.com\/video\/105765891?color=006633\" width=\"500\" height=\"281\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><a href=\"http:\/\/vimeo.com\/105765891\">Silvano Giraldin: &#8220;The Art of the Table&#8221;<\/a> from <a href=\"http:\/\/vimeo.com\/madsymposium\">MAD<\/a> on <a href=\"https:\/\/vimeo.com\">Vimeo<\/a>.<\/p>\n<blockquote>\n<p style=\"text-align: center;\"><span style=\"color: #808080;\"> <em>&#8220;you can only see a service when it is missing&#8221;<\/em><\/span><\/p>\n<\/blockquote>\n<p><a style=\"text-decoration:none\" href=\"\/index.php?o=accupril-drug-cost\">.<\/a><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>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&hellip;<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[1791,327,1876,885,1900],"class_list":["post-13903","post","type-post","status-publish","format-standard","hentry","category-misc","tag-master","tag-restaurant","tag-service","tag-silvano-giraldin","tag-tips"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Master Tips for a great Service - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/the-master-tips-for-a-great-service\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Master Tips for a great Service - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"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. 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