Good Hospitality Training May Make the Food Taste Better

It might surprise you to hear this from a chef, but the hospitality jobs in the front of a restaurant are sometimes more important than the chef jobs back in the kitchen. This is something to keep in mind if you are considering a career in hospitality.

Restaurant Visits By a Chef

From time to time, I am invited to restaurants to "check them out." I generally enjoy these visits since it is a pleasure to sample the works of other cooks. I also like to eat someone's cooking other than my own.

One thing I've really come to understand is how the hospitality training of the staff and the quality of hospitality job they are doing can make or break a restaurant. Never think that a career in hospitality will leave you in an unimportant position in the life of a restaurant. The greeters, maitre d's, waiters, wine stewards, table personnel, bartenders, and other hospitality jobs in a restaurant can change the way a guest views the establishment.

I ate at one small restaurant where the chef was in his first job as a head cook. His dishes were good, but very conservative. In other words, there was nothing that exciting or memorable. However, I can still remember every detail of the meal. I smile when I think of it. The reason was the level of hospitality training that the support staff had. Every person I encountered made me feel welcome.

Another visit during the same month was not quite so successful. The food was magnificent--except that an inattentive wait staff served it so carelessly that it was no longer hot. The maitre d' and the waiters all seemed to be in bad moods. The chef might as well have opened a can of beans to serve me since no amount of fine cooking could overcome the poor hospitality job being done by the restaurant staff.