By the time I’m 35 I plan to open my own venue, a casual wine bar in Melbourne. While it’s a concept that has been done in Melbourne, I believe my point of difference would be the personalised and knowledgeable level of service provided.
My service philosophy Is to provide attentive, humble service. To be knowledgeable, informative & passionate about the dishes & beverages in which we serve. Customers are there to experience the restaurant & it’s important to have the ability to gauge the customer & to tailor their experience accordingly. To be disarming towards guests & to remain calm, despite all external pressures.