Good Service is Key

see url http://airshow-magazin.de/reports/reports2007/lafertealais/ I will admit it; I am a stickler for good service. I truly appreciate the time, energy and practice that goes into being able to pour a glass of wine, mix a cocktail, prepare and serve a chateaubriand. It seems as though I am not alone, as society at large regards service as one of the key attributes to a successful dining experience.

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