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I'm going to sound like a grinch here, but the flip side of researching the guests to provide stellar service is that the people who don't show up in the persons of note list may end up getting crappier service. It's like the notorious practice of fashion people not qualifying to buy an overpriced handbag until they've proven their loyalty to the brand by buying previous overpriced handbags.

The reason people come back from overseas trips raving about some cute little trattoria or izakaya joint is rarely because the owner sponsored a penguin, but more because the host achieved a genuinely human connection with the diner.



Having been to a place that does this, before I had an online profile: I think this is only one side of their approach.

During my visit the team were super attentive and conversational and picked up on insanely small details. I’m sure if you weren’t a person of note, you’ll still get the same service but they have a different starting point to deliver it.


The restaurants at this tier aren’t giving anyone bad service.

Service is a big component of being a Michelin starred restaurant.




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