For me, good service is efficient and discreet; it’s that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised – that there’s a system in place. — Daniel Boulud

Tags: #Good, #Balance, #Service, #DanielBoulud, #French, #Chef

Mini who’s who:

Daniel Boulud : French Chef
Born: March 25, 1955