Both the living room and kitchen staff must be trained to perform their work as efficiently and professionally as possible. When we serve dishes made with little-known ingredients the customer will sometimes not understand the added value of that dish. The waiter must be in charge of highlighting the importance of these ingredients and the work behind the preparation so that the customer values what he has on the table as he deserves.
Ladies are always the first to be seated and served , especially with drinks.
There will be a host or person in charge of managing the reservations , accompany the clients to their table and seat the diners.
There will be a sommelier specialized in recommending wines or in his absence, the waiter himself will help us and advise us with the choice.
The product served to the customer must be of the highest quality. Even when the preparation of dishes is not very elaborate, the customer must be able to appreciate the quality of a product. This is of vital importance in brazieries and restaurants specializing in meats such as La Selva, where the product has minimal preparation beyond the quality of the raw material and good control of the cooking point.