In the early days of my career, I was taught the importance of tableside service—an art that elevates a meal into an unforgettable experience. Sadly, in the UK, we see less and less of these traditions, often dismissed as "old school." But these skills are far from outdated; they bring a level of craftsmanship and personal touch that’s missing in many dining experiences today.
Tableside service isn't just about flair—it's about connecting with guests, showcasing the expertise of the staff, and creating a unique moment that guests will remember long after they've left the table. It’s a tradition that deserves to be revived, not left behind.
The challenge now is how to pass these skills on to the next generation. We need to focus on teaching and mentoring young hospitality professionals, sharing not just the techniques, but the cultural and historical significance behind them. When they understand the value of these practices, they’re more likely to embrace and continue them.
Moreover, by educating our guests and promoting the experience, we can reignite a demand for this kind of service. As more customers come to appreciate the artistry of tableside preparation, it will naturally encourage restaurants to bring these skills back into practice.
It’s time we embrace these traditions once more and lead by example, ensuring that the art of tableside service continues to thrive in the modern dining landscape.
The challenge we face today is that many F&B managers lack the knowledge of tableside service skills simply because they haven't received the training themselves. This gap in experience makes it difficult for them to appreciate the value these skills bring to the dining experience, let alone pass them on to their teams.
Without firsthand understanding, it's easy for these practices to be overlooked or dismissed as unnecessary. However, this creates a cycle where these valuable traditions are not being taught, practiced, or even recognized as a standard of excellence.
To break this cycle, it's essential that we provide comprehensive training not just to front-line staff, but to F&B managers as well. By equipping them with the knowledge and skills needed for tableside service, we can ensure that they lead by example and foster a culture where these techniques are valued and upheld.
Only then can we hope to see a revival of these important skills across the industry.
Stunning tableside presentation, that looks gorgeous.
Senior 3D Artist @ Srushty Global | 3D Project Management,Deliverables, AI Generatives,Team Leadership
2moGoood reachhhh i