1. Bit random, but does anyone have any idea how the waiters for the world's top restaurants (el Bulli, Per Se, Alinea, etc.) get chosen? From some of the pictures I've seen, many of them look pretty young, so I'd imagine it's not decades of experience. What, then? Glowing reviews from past employers? Great people skills? Attractive?
2. Does anyone know if these waiters are...passionate about waiting? I mean, are they people who just wanted to be the best waiters out there, or are they in it for the money? (I've heard high-end waiting is surprisingly lucrative, though not easy). In other words, would they said they'd always wanted to be a waiter?
I guess these might only be answerable by people with experience here, but I'm curious. Note that I'm distinguishing between waiters and sommeliers, though.
Updated 1 year ago | 55
Updated 1 year ago | 64
Updated 12 days ago | 40
Updated 2 days ago | 7
Updated 5 days ago | 9