by Agustin L. Gonzalez, OD, FAAO, ABCMO,
There is nothing more competitive than the restaurant business, and we can all learn something from it.
My culinary-trained son always tells me that a good maître d', or as they say in the kitchen lingo, “front of the house manager,” judges a waiter's performance by evaluating the amount of “missed opportunities.”
The waiter is the one fundamental link between your food and your experience. Simple things performed in ordinary ways are not memorable, but when done or communicated in an extraordinary way, (Read more...)
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