No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.

Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.

Daniel Humm Quotes