Restaurant reviewer Richard Harden of Harden’s Guides tells the Academy of Food and Wine Service that the standard of a restaurant’s front-of-house service is as important as the quality of its food. Q: Richard, you have been reviewing restaurants since the early 1990s – how has front-of-house service evolved in that time? Richard Harden: I […]
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Interview blog: Restaurant critic Richard Harden on his view of what makes good service
Posted in Academy Blog
Also tagged front of house, Michel roux's service, richard harden, what makes good service
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