‘fine dining?
HAVE YOUR SAY
How do you define
By Eddie Heh
of coffee cups and plates; high-quality linen tablecloth and napkins; waiters/ waitresses wearing clean uniforms and name plates; waiters or waitresses who are quite knowledgeable about the ingredients of dishes served; a wine list with exquisite service; superb presentation of dishes In some cases of fine dining, the following may exist:Parking valets and hosts/hostesses; Professional waiters/waitresses trained to hold polite, intelligent conversations while
keeping in mind that the client is there to be served, not advised or contradicted unless specifically asked to. Obviously, in order to enjoy such exquisite service, prices shouldn’t be an issue. So if you want your customers to experience a fine dining service, apply great attention to the details above. TSM eddiheh2010@gmail
The SERVICEMAG March - May 2012 | 21
PHOTO: Timothy Kisambira
P
eople have varying perceptions of the term „fine dining’. If I go to Karibu Restaurant for a buffet costing Rwf3,000 or Serena Hotel for a buffet costing Rwf15,000, what makes the difference? Sometimes I might even eat the same food, but what is fine dining? Many details go into defining the term: The restaurant environment; lighting, music, decor and fresh flowers in good taste; Impeccable, high-quality glassware and silverware; matching sets