Food & Wine
The Secret Restaurateur: We don’t value our service staff nearly enough
If we don’t make servers a truly valued part of our businesses, they won’t want to build a career with us
Last weekend I had dinner in a well known Dublin restaurant with my friend the lawyer. We were both served by the head waiter, who originally hails from Eastern Europe. Both he and his wife (the hostess of another well known restaurant) have long settled in Ireland and committed themselves to careers in hospitality.
We struck up a conversation about other restaurants nearby, and people we knew in common in the trade. We discussed a ...
