“We’re not a hotel. That sounds obvious, doesn’t it? But the fact is many people think that joining a clubhouse restaurant will be like working in a hotel restaurant. It’s not. Many clubhouse guests at Sha Tin come back three or more times a week. We’re not an occasional destination for guests. For many, we’re closer to a second home.

Making a connection with guests you see regularly is all about creating a sense of belonging. We work really hard to make people feel comfortable. We don’t just recall their names. We remember how they like to take their Pu’er tea and where they like to sit in the restaurant. And we have their favourite aperitif on hand. It’s about anticipating their needs and getting the tiny details right.

Flexibility and being able to adapt your style of service for the setting is so important. Great service looks different depending on the occasion. When guests are coming in for a business dinner, professionalism and polish are paramount. But you can afford to be more relaxed if people are celebrating a family gathering. It’s all about having empathy for the party and the celebration.

Some of that can be taught – and we do exactly that. Graduates join us and we give them the development structure and help them set the goals that see them build their service skills and their career. But to really shine you need to have a natural affinity with people and a desire to provide excellent service. With those talents to your name, then there really are no limits on how far and how fast you can go.”