I remember boarding from lounge in DXB where a US family of five all helped themselves to four one litre bottles each of one of those expensive European waters, only to have them all confiscated at the gate lounge. I was amused.
Plus, staff can’t “misplace” the payment and accounting is all done for the business by the bank/cc company rather than spending time counting and cross checking cash payments.
We’ve moved on to Eccovacs quite a while ago. Had a number of Roomba vacs and separate mop but they just never kept up with the technology IMHO. Eccovacs units vacuum, mop, lift pads, self empty and self clean then dry at heat.
Haven’t been to Quay for some years. The food was ok but service was not good and had several arguments with the “sommelier” who kept trying to flog us very expensive Nuit St Georges which were terrible.
Yes. Know somone who addes to his resume "previously worked at The Ledbury". He only lasted a week. It's a bloody hard life as a young chef.
But S2 should be able to leverage his FD internship to other restaurants in UK.