The Food Chain The servers
Nov 20, 2025
Join restaurateurs Michael Cecchi-Azzolina, Fred Siriex, and Gauri Devidayal as they dive into the challenging world of table service. Michael shares insights on creating memorable dining experiences, while Fred highlights the theatrical nature of high-end service and the psychology behind it. Gauri discusses the unique dynamics of Mumbai's restaurant scene. They tackle the debate on service versus food, recount intense early training experiences, and share strategies for managing difficult guests. Discover the highs and lows of this rewarding industry!
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Restaurants As Staged Experiences
- Restaurants are staged experiences that begin the moment guests enter and must be consistently curated.
- Michael Cecchi-Azzolina says front-of-house creates the theatre that shapes the entire dining memory.
Ambiance Prevents Negative Perception
- Service is both psychological and tactical: ambiance prevents guests from hunting for negatives.
- Fred Siriex frames the front line as a defence that mustn't be breached to protect perception.
Hide The Work; Prepare Meticulously
- Make service look effortless by preparing thoroughly so guests never see the 'battle'.
- Michael Cecchi-Azzolina advises that unseen preparation is what creates a calm dining room.
