Andrew Schulz's Flagrant with Akaash Singh cover image

How to Get Into ANY Restaurant, Why Michelin Stars Are Nonsense & Building a Billion Dollar Business

Andrew Schulz's Flagrant with Akaash Singh

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Navigating Restaurant Etiquette

This chapter explores the dynamics of enhancing dining experiences through thoughtful interactions with restaurant staff, such as tipping and greasing service for better treatment. It offers insider tips on building rapport with staff, securing reservations, and understanding restaurant operations, along with humorous anecdotes about personal dining experiences. The conversation also critiques the impact of Michelin stars on culinary creativity versus traditional comforts, questioning their worth in the culinary landscape.

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