Website Eater has a fascinating behind-the-curtains look at the world of a Maitre d', giving tips on accept cash for VIP service all the way to avoiding racial segregation in the dining room's floor. Invisible to dining guests, the job of a Maitre d' is more diplomatic and mathematic than one would assume.
Maitre d' Adnane Kebaier has been with Marcel's since Robert Wiedmaier's acclaimed French-Belgian restaurant threw open its doors in 1999, meaning he's seen a lot happen in the past 13 years. Beyond playing a role in hundreds of marriage proposals, Kebaier has developed a few strategies in keeping the front of the house running smoothly. In this month's edition of The Gatekeepers, he explains why he accepts cash from would-be diners desperate for a table and how race can be a factor in seating guests.
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