On the floor

Kylie Javier Ashton General manager, Momofuku Seiobo, Sydney

Years on the floor: 12 Key venues: Tetsuya’s, Bentley, Duke Bistro Service benchmark: Fleet

Jeremy Courmadias General manager, The Fink Group, Sydney

Years on the floor: 25 Key venues: Le Caprice (London), Jacques Reymond, Rockpool Service benchmark: Scott’s (London)

Maurice Terzini Director, Icebergs Dining Room & Bar, Sydney

Years on the floor: 36 Key venues: Caffé e Cucina Service benchmark: Flower Drum

Frank Roberts Chief food and beverage officer, Merivale, Sydney

Years on the floor: 23 Key venues: Merivale restaurants, Bennelong, Celsius Service benchmark: Fratelli Paradiso

Nikki Friedli Co-owner and restaurant manager, Africola, Adelaide

Years on the floor: 11 Key venues: Desert Lantern, Bistro Dom Service benchmark: Momofuku Seiobo

Mallory Wall General manager, Café Di Stasio, Melbourne

Years on the floor: 31 Key venues: Menzies at Rialto, The Pheasantry (London) Service benchmark: Flower Drum

Paul Guiney “Responsible adult”, Embla, Melbourne

Years on the floor: 20 Key venues: Nahm (London), Universal, MoVida Service benchmark: Flower Drum

Beverley Woods Waiter, Sean’s, Sydney

Years on the floor: 30 (more or less)

Key venues: Bayswater Brasserie, Bistro Moncur, Ristorante Riva Service benchmark: “I couldn’t choose one”