Michelin stars about more than food

I’m delighted that Florida residents now get to eat more fabulous food without having to leave the state (“Florida is aglow in Michelin star restaurants 6/11/22”). This is good news for Floridians, especially since we have a history of receiving terrible news (e.g., hurricanes, flooding, corrupt politicians, mass shootings). We are poised to become a major foodie destination befitting our status as a leader in tourism.

I’ve dined at some of the restaurants that have been awarded Michelin stars mentioned in the article, as well as others in cities in the U.S. and abroad. To them, I say “well done.” Yet, one quality that distinguishes them from many other eateries in Florida that serve wonderful food is the quality of service. My daughter, a graduate of both The Culinary Institute of America and Cornell University’s School of Hotel Administration, maintains that the server’s job is not simply bringing food from point A to point B. Rather, it is to make a customer feel both comfortable and valued. Restaurants, after all, are a key part of the hospitality industry. Servers at highly acclaimed restaurants know this and put it into practice. Quality service, in addition to ambiance and great food, is the secret sauce that creates memorable dining experiences.

Perhaps Florida restauranteurs will be inspired to emulate Michelin-starred eateries by having servers refrain from calling diners “you guys” and replace the response “no problem” with “it’s my pleasure.” It makes for happy diners who tip well. And return again and again. Maybe then we’ll see even more Florida restaurants awarded Michelin stars that shine brightly.

Bruce Forman, Plantation