Ski Maître D’

In a time of increasing “fine dining” the war for Michelin Stars has taken to the slopes. Armies of young skiers are honing their service skills on and off the hill, and what is a fine James Beard ranked establishment without foraged greens, a 1 000 bottle wine list and of course the dynamic bow of the Maître D’ as they leave your table after topping off your Chateau Mouton-Rothschild.

Well the people are hungry, in more ways than one, to see the top up and coming service tallent coming from the kitchen to the mountain. It is with no further ado that I present to you the creme de la creme of the young, skiing service class – Ski Maitre D’ 2020.

by Hot Possie

Jack Strassmann

Clearly fresh out of the cordon bleu academy, this young upstart has some heart, and he does a nice job of averting his gaze, but unless he can get that bow (and garb) inline with standards he will be pouring cheap merlot with an order of mediocre terrine at back alley bistro for the foreseeable.

Unknown

Some good effort here, a solidly tucked arm, but if you’re going to need to give the people the flair and service they deserve if you want to be sweetly rewarded with that 20%... this is a middling 10 % tip at most.

Magnus Skotte Nørsteng

A properly trained Maître D’ knows to avert his gaze after the trick has been delivered as not to offend our guests or interfere with the flow of the intermezzo.

Unknown

Now we are really starting to move in the right direction. The body positioning and arm swing leading to the perfect delivery of 1.67 oz of A5 Wagyu. If you can get the semifreddo out within 5 minutes of my order you may rack up 22 % on the ticket.

LSM

This is what I like to see, 5 minutes after I order an attentive Maître D’ is rushing out my smoked salmon and fromage fraud amuse-bouche. Then once my plate hits the table we have a full bow from the waist. Dinner is served.

Andrin Tgetgel

Chez Vrony sits in the shadow of the Matterhorn and trains its young Maître D’s on the slopes and parks of Zermatt. The most important lesson to be learned? It’s not what you do, it’s how you do it. Full bow. 20%.

Alex Hackl

In 2003 a little restaurant in Copen- hagen started a Nordic dining revolution, 9 years later in 2012 LSM started his own revolution in Nordic service. Often imitated, the Bunch serving style is all class and panache with dynamic arms, deep bows and a steady hand for the long pour (very rare) of that Armand de Brignac Brut Gold.

Sig Tveit

Not everyone can serve at An Alain Ducasse, but if you have the moves, the gumption and the excellence in service running through your veins you might end up with that crisp 30 % tip to make up for your years of easy mac a nd lodge crackers. This young server has made his mark with an almost perfect bow and will surely be rewarded for it. Toutes nos félici- tations young man, now get me my ortolan and a glass of 2016 Domaine Georges Roumier Musigny and make it snappy.