Art of hospitality means giving to our guests an experience that fully embraces all senses and leaves a lasting memory. Working with joy to welcome everyone with a genuine smile, being able to face responsibilities that go beyond those defined by your role, being honest and willing to improve, treating guests, colleagues, and the environment with respect, and finally cherishing a strong team spirit: these are the main ingredients of the hospitality recipe.

At The Clove Club, we always encourage our staff to be themselves, tearing down the typical formal concepts related to the restaurant business that often create a barrier with the guest. It is of paramount importance to understand who stands in front of you and behave accordingly, read the body language, open a dialogue with a smile and simple questions, but also respect them and leave the space of privacy provided by the table. The Art of Hospitality relates to several elements: character, flexibility, passion, friendship, and teamwork.

The key element providing harmony and excellence to a dining room is the ability to know the individual skills of each member of the staff and be able to match them with the tasks at hand, allowing the staff to express at best themselves, always respecting the limits of the rules required by their role.

Without passion, you cannot give 100% and always work like your business were at stake, which is the real secret of this profession: if you live the hospitality in such a way, it becomes an extraordinary work that allows for personal enrichment and involvement, offering always new challenges.

The Restaurant is the place where you feed and, in some way, restore souls. The kitchen plays a crucial role but it does not have the upper hand on the service, which isn’t only represented by the service at the table, but starts at an earlier stage, when the table is booked. We offer dreams, but the real secret to do it is - as Bob Dylan put it - to “get up in the morning and get to bed at night, and in between do what you want to do”.

Today, the chef plays a strong communication role, but 60% of the experience in the restaurant is made in the dining room, therefore “young people should stop dreaming about becoming chefs and start working as waiters!”