Chantelle Nicholson, Appeared in The Caterer Magazine on 12th April
There are many, many benefits to working in the hospitality industry. But it does come with its foibles, one of those being service charge. As one of the only industries whereby a large part of your pay theoretically comes from a customer’s judgement of how good of an experience they had. For me, the restaurant/hotel/pub/bar experience has many facets; decor, ambiance, the food, the hospitality, plus much more (including how I am feeling on that particular day). It is definitely the sum of its parts, and is not wholly reliant on any one person or even a few people. It has to do with how the venue is managed across the entire organisation, not just the few front of house team members encountered throughout.
BEAUTIFUL BAKING WITH JULIET SEAR
Chantelle shares a festive recipe with Juliet Sear on her Christmas episode of Beautiful Baking, on ITV.