The service – Welcome and refinement

Counterpart to the kitchen crew is the service team in the restaurant: always kind and with a balanced approach of attention and discretion, the service team guides the guests through the evening. The sommeliers complete the culinary experience with interesting wine suggestions.

Morning - Meeting

9:00 am: Meeting concerning the last evening service takes place between the service team and the kitchen crew and afterwards they start the respective mise-en-place.

Details of a meeting at the Restaurant San Cassiano The staff of the St. Hubertus Restaurant meets before the service Chef Norbert Niederkofler meets his staff

Mise-en-place

The restaurant is brought to high gloss: tablecloths are ironed, cutlery and glasses are polished, pillows shaken, lampshades dusted, flowers are arranged.

Details of two waiters polishing cutlery in the Restaurant San Cassiano Two waiters prepare mise-en-place Two waiters prepare cutlery in Restaurant St. Hubertus A waiter checs the order

Evening

Before starting the service, a briefing is held between the kitchen crew and the service team to give a quick outlook of the evening.

A chef's assistant in the kitchen during a meeting A waiter carries a plate during the service Chef's assistant prepare plates at the Restaurant San Cassiano A waiter carries a tray in the Restaurant room A waiter brings the dishes of Chef Norbert Niederkofler to the tables