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How Covid changed the hospitality industry

October 22, 2021

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I’m eavesdropping on the pre-service line-up at Davies and Brook in Claridge’s, a huddle of 20 or so staff led by general manager Anneka Brooks. Usually, line-ups are a chance to catch up on new dishes or prep for VIP guests. This one is a little different. Alongside menu updates and points of service, the team is sharing thoughts and fears and making affirmations in ways you’d expect at group therapy.

First point of order (denoted by “Caught Smashing It” on the agenda) is a round of applause for two servers who performed exceptionally the night before.

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