January 17th, 2014
10:00 AM ET
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Michelin-starred chef Marcus Wareing says his customers are no longer interested in stiff French service. He's opting for a warmer, American model of hospitality, and his staff of being retrained to offer hospitality with a smile and read the guests.

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Filed under: Fine Dining • France • Restaurant News • Restaurants • Service

soundoff (5 Responses)
  1. Paulii

    Yo jerky! A little soivice ova heah. Gimme some ketchup ya putz.

    January 24, 2014 at 4:23 am |
    • Sean

      "Mmm. Mmm. Nothin' sets off the flavor of a steak like some ketchup"

      February 7, 2014 at 1:41 pm |
  2. personal training Long Island

    One of seven restaurants in Manhattan with a New York Times four-star review and one of five with three Michelin stars. That's awesome what a
    successful story.I think that it's great that there are benefits offered – dental, medical – 401K plans, and paid vacation just like those "real jobs" they're asked about. Also it's great that There is also room for growth; everyone on the management level started as front-of-the-house.

    January 21, 2014 at 8:06 pm |
  3. Anex

    Call a waiter "garcon" in France and you're gonna find an extra something in your food ;P and probably why the server seems rude (calling someone "boy" isn't very nice) LOL.

    Jokes aside, I haven't been to TOO many fancy French restaurants in France, but the servers are not too stiff. Mind you, in the US in general we are very casual and warm so a US server is usually a little less "stiff". It's something that many French people have told me they enjoy about the US "everyone is so nice!"

    January 18, 2014 at 5:02 am |
  4. Sark Azem

    In 2014, you're just figuring this out?

    January 17, 2014 at 12:27 pm |
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