Maitre d' Explains How to Accept Cash From Guests Desperate for a Table and How Race Can Be a Factor in Where You'll Sit

#Food

Fri, Jul 27th, 2012 20:00 by capnasty NEWS

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.

  825

 

You may also be interested in:

Giorgia Zanellato's Space Food
“The e-Palette, a vehicle that may one day not only deliver, but cook Pizza Hut offerings en route.”
Burrito Bomber: Flying Drone Delivers Burritos Like Smart Bombs
Fuck You Yelper
“Contains all the same components as cow’s milk, [...] but doesn’t use any animals in its production process.”