Most people could probably name a celebrity chef, whether through media exposure or eating at one of their restaurants; after all, they’re one reason diners seek out restaurants near and far, globetrotting to eat at establishments helmed by chefs fêted in guides and awards such as Michelin or the World’s 50 Best Restaurants. Celebrity front-of-house? Not so much. Although restaurant managers and wait staff might be recognised within the industry, they don’t get the same rock star treatment as chefs.
Yet service can make or break a restaurant experience. The best food can be ruined by poor service, while an average meal can be lifted by superb staff. For anyone who assumes waiting tables is child’s play, it may come as a surprise how much study and training can go into the role. Hong Kong’s top restaurants are in fact run by highly qualified
