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Andrew Gale

Grossi Florentino, VIC

Name: Andrew Gale

Age: 24

Restaurant: Grossi Florentino

Location: Victoria

“My service philosophy is to always aim to deliver warmth and generosity to all guests and colleagues

I was inspired to become a waiter… while working part-time as a barista while I was studying. It didn’t take long for me to realise that this is what I had a passion for and I decided to make a career out of it. I believe that being a waiter gives you more opportunities to learn all aspects of the hospitality business.

I love my current role because… I get the chance to see extremely talented individuals express themselves through a certain dish or cocktail. I admire the balance between tradition and evolution at Grossi Florentino too, both in progression of food and the venue itself.

A great waiter is someone who… is able to read guests and understand their needs without having to ask. This includes identifying when they may feel uncomfortable and knowing what they need to have the best possible experience. Allowing guests personal space while still ensuring immaculate service is another sign of a great waiter. And knowledge of the product, both food and beverage, is also key.

One change I’d like to see in the industry is… more sustainable produce being used and a decrease in food and other waste. I’m fortunate enough to work in an environment where food wastage is heavily managed. I see waste and global warming as a major problem that is crippling future generations and is something that can be turned around.

An industry leader I admire is… Guy Grossi. A majority of what Guy believes resonates strongly with my personal views regarding sustainability and the responsibility we have to leave the industry in a better condition for those who will come after us.

By the time I’m 35, I’d like to… own a venue, however, I’m not sure if I’ll be ready to take the ultimate step by the age of 35. I plan to continue to work as a waiter and hopefully reach the level of restaurant manager over the next five years. I also plan to undertake WSET training courses to reinforce my knowledge of wine and spirits.