It's not what you expected
Great hospitality comes from the heart. But what about the brain? Decades of experience have taught us that motivation is key. Someone who loves their job will radiate warmth during service, resulting in happier guests. Truth be told, even us non-billionaires come back to a restaurant or hotel because of the people, don’t we?
Having said that, the brain plays an important part in generating this pivotal love for the job. The traditional take on Seven Star Service emphasizes butler training and silver service. While feeling confident about your technical service skills is important, it's by no means the only part of the complex puzzle that is UHNWI fine dining.
When serving the finest products in the world it is crucial that you don’t just know how to serve them. You have to know what you are serving. Being able to share a story about why this specific piece of Wagyu was impossible to eat outside of Japan prior to 2014 or, why a specific piece of seaweed can only be harvested by one person globally, adds that little bit of context that makes good service fantastic service.
Stories like this enrich the guest experience and increase server confidence. How would you feel serving a white honey truffle you’ve never even tasted before? What if you get a question about it? A chef giving an in-depth explanation to a guest is quite possibly as rare as the aforementioned truffle. Service stews are the spokespeople of the galley and should be equipped with the knowledge they need to confidently tell the story of the magnificent food they are serving.
Education is key
As such, Luxury Hospitality Academy and We Supply Yachts have teamed up to create a video content series diving into the deep end of all things meat, fish, vegetables, and delicacies; the intricate products that constitute the bulk of the superyacht dining experience.
Keep an eye out for more content coming up as we head to suppliers to get the best service tips, tricks and tableside stories for the world’s most exotic ingredients. For example, did you know that Wasabi tastes best if it’s made tableside with a sharkskin grater? A great story to tell while providing your guests the pleasure of a tableside preparation.
Want to dive in even deeper? Luxury Hospitality provides a bi-annual shoreside service training that covers service techniques, product knowledge and even cigars. Equipping yourself with the right knowledge will give you the confidence and motivation you need to go back to your yacht and be the absolute best you can be.