From a service point of view, things I was taught many, many years ago, but still think make for good hospitality. Welcoming guests and pulling the chair out for them Lapping napkins Also, rolling napkin and placing back onto the setting if a guest leaves the table. Asking how the meal was Turning away from guest when scraping plates Pouring coffee or tea away from the guest Clearing bread plates, unused cutlery and cruet sets before dessert service. Remembering their drink There's obviously heaps more, but my point is that I see so many floor staff without these attentions to detail nowadays. What say you?