1 minHow to achieve high-quality foam on cappuccino and latte?In milk for latte and cappuccino, fat content is not important, but the protein content - consistency of foam depends on its
1 minWhy counting the drinkers at the table?Guests ordered wine. The waiter brought, abiding by all the rules, he gave it a trial and now he poured ... according to etiquette: an older
1 minChampagne in a bucket of ice? Wrong!Very often, a bottle of white or sparkling wine is served in a bucket of ice. And this is completely wrong! The fact is that the wine will n
1 minScold your waiters at the right time!The quality of services, staff kind gesture and their facial appearance to guests is the mirror image of your restaurant. First impression l