Shanghai, are you being served?

By Mark Andrews

Vertu Select. 07/10/2012

Slowly but surely the level of service is improving in Shanghai’s food and beverage outlets as there is a change in attitude towards the industry.

“Shanghai really wants to be at the same level as other cities” at least when it comes to service in the restaurant industry or so claims Marie-Louise Engeldinger, Maitre’D at Institut Paul Bocuse.

Chefs who have been in the city a long time say that even a decade ago there was no real professionalism amongst service staff. “When I arrived ten years back you couldn’t find the pool of talent that exists today. You had to train them from scratch” says Brian Tan of restaurant chain hoF. Prolific restaurateur David Laris adds that “the overall standard of food and service in Shanghai has improved greatly over the past few years.”

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Mark Andrews has written about everything from Japanese houses to heli hikes on New Zealand glaciers, test drives of Chinese cars to bar and restaurant reviews. He currently specialises in travel articles and reviews of Chinese cars plus articles about the Chinese auto industry.

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