For Christine Larroucau, good hospitality means empowering staff to think on the fly
On the ground with the future leaders of the restaurant world
Larroucau has spent the last 16 months fine-tuning the service at Chang’s first restaurant on the West Coast. Key to that process has been empowering her staff to identify and make those small, thoughtful micro-gestures that comprise good service: a bowl of soup on a cold day; a demitasse of yogurt after a particularly spicy entree.
You mentioned empowering your staff to anticipate someone’s needs and act accordingly — can you share an anecdote that illustrates that?
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