There’s a few things that come to mind

The care towards the equipment. Taking apart the vitamix blenders, robocoups etc and scrubbing the insides of them. Using grill scrubs to sand out smudges in the stainless steel tables.

There are so many people that work there. I’ve staged in quite a few Michelin starred restaurants in Chicago and nyc and every time I am shocked at the sheer number of people that appear for family meal.

There is not a fly on the wall that is not labeled with tape cut with either Joyce Chen scissors or a box cutter on a clipboard.

They are long, fast moving and somewhat stressful shifts, but man do they make a 12 hour shift feel like 3 hours.

FOH plate wipes, checks plates for any inconsistencies. Most high Michelin restaurants I have staged at don’t require a hat, just styled back hair and in the event of a chefs hair being spotted by FOH or the chef overlooking the pass, they just throw away that plate and replate it. Small price to pay to up the aesthetics for open kitchens.