Set the Table

Off the Menu. Hospitality, art and intelligence (not always the artificial kind).

No trends, no paid promotions. Just stories from someone who actually works in the industry. On this page, I collect thoughts that may seem scattered but are never random — reflections on hospitality, restaurants, service, guests (the lovely and the unbearable ones), staff, the craft itself, and the future we face with AI and robots becoming more and more human.

I write about real stuff: recurring issues, small fixes, gestures that make a difference. But also the contradictions of the trade, trends that should be buried, and that odd mix of passion and survival that keeps us going in this line of work.

You won’t find any “must-watch trends,” downloadable checklists or three-step miracles here. What you’ll get is a clear-eyed, ironic, sometimes brutal but always honest perspective, from someone who writes from inside the kitchen — not from the edge of the plate.

“Set the Table” is my way of telling what really happens before the guest arrives, after they leave, or when no one’s watching. And just like any well-set table, not every dish is the same. Some nourish, some spark debate, others simply keep you company.

Articles

Mister Godfrey

Happy to Oblige

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