About service

Often I hear: “I’ll just do an easy job, like serving in a restaurant or so”. At this moment, I know: the person speaking these words has never worked in a restaurant before. 

Many years ago, before starting my studies, I worked a few months in a restaurant in Zurich, and since then, I have great respect for the job. Nowadays, being confronted daily with the industry increased my respect even further. 

An experience that, in my opinion, every individual should once try. It changes your perspective on the entire gastronomy industry. 

It is a strenuous job. 

The service team at the ART DECO Hotel Montana is, I think, one of the best I’ve experienced so far, and I observe with admiration. 

Not only do waiters have unusual working hours, making a social life a hard thing to integrate into the typical working system, but also it is a physical and emotionally challenging profession. 

Running around, carrying heavy plates, with minimum time to rest and snack in between, while making it all look gracefully. 

Memorizing the dishes, personal preferences, changes in the menu, wine selection, and who ordered what without needing to write anything down. 

Dealing with moody and rude clients with composure, maintaining calmness, and smiling, sometimes disfiguring the individual trying to put his anger out in the world or the ones that act with indifference to the individual serving. 

The individuals at Montana seem to always be in an uplifting mood, taking the time for the guests, smiling and always on top of the game, refilling your glass, so it is never empty, serving everything just in time. 

No need to ask for it; things will come. 

Attention to the details and efficiency, combined with hole hearts, each one in their unique ways, just as they are, bringing the best to the ones dining at the Scala Restaurant. 

One feels welcomed and in good hands. 

Not a job for everyone. Or rather, a job for only a few (especially those delivering to such high standards)

The majority of the individuals who under-appreciate this profession are, in my opinion, those who would never be able to perform or last in it. 

Here is my praise to everyone who chooses to live this daily and make it graceful, to those who are passionate about this industry and contribute daily to the time off of others.

Thank you to each of you for bringing joy to the environment and making a full-on experience for the visitors. 

And thank you for making my days brighter when coming over to dine. Your smiles were always contagious.