“Shanghai really wants to be at the same level as other cities” at least when it comes to service in the restaurant industry or so claims Marie-Louise Engeldinger, Maitre’D at Institut Paul Bocuse.

Chefs who have been in the city a long time say that even a decade ago there was no real professionalism amongst service staff. “When I arrived ten years back you couldn’t find the pool of talent that exists today. You had to train them from scratch” says Brian Tan of restaurant chain hoF. Prolific restaurateur David Laris adds that “the overall standard of food and service in Shanghai has improved greatly over the past few years.”

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