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23 JULY 2018

Etiquette tips for restaurant and bar managers


Georgette Davey, Managing Director of Glion Institute of Higher Education, discusses the importance of etiquette and shares tips from Anthony Durand, Senior Lecturer and Manager of Banqueting, Events and Boutiques, in a piece for Catering Today.


Etiquette – that combination of manners, emotional intelligence and soft skills, or savoir-vivre and savoir-être, as the French say – is not learned through books, but by practice. At Glion Institute of Higher Education, our hospitality management students internalise etiquette through practical experience, including service roles on campus and professional internships completed abroad.”