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Jérôme Pourchère, Maître at GästeHaus Klaus Erfort, on the topic: what characterizes a good host and why does the service sector have such a negative image?

A good host respects his guests. This respect is the foundation for genuine friendliness and for an encounter that takes place at eye level. After all, a host may also expect respect from his guests. In addition to this, it takes a lot of passion for treating others to something good.

Service is a back-breaking job; there is nothing romantic or idealized about it, it is a very demanding profession. The motto “The customer is king” is still very present in the German understanding of service; however, it no longer represents the reality that guests and restaurant proprietors wish for. Today, service personnel should consider themselves hosts, not servants.

Read more on this topic in Oscar’s August issue 2014.

Mario Lohninger, patron at Restaurant Lohninger in Frankfurt, on the topic: how good is airline catering?

I personally prefer to eat something tasty before the flight; then I board the airplane sated and satisfied and can just sit back and relax. Maybe it is because I am a fanatic when it comes to freshness that I like to distance myself from packaged, refrigerated and reheated food. I do not want to demonize airline catering as generally bad or of poor quality. I have no objections to serving snacks like sandwiches that can be prepared easily and stay fresh for some time.

As a small boy, it was the greatest treat for me when ice-cold Coca Cola was being served on board. Today it is almost impossible to offer such small highlights to the passengers. It is definitely a big challenge and no easy task to provide food for thousands of passengers every day and on top of that even spark culinary excitement. That is why I treasure the luxury of being able to give complete expression to my creativity at my own restaurant on the ground.

Read more on this topic in Prokom-Magazin’s September issue 2014.