I didn't learn hospitality in a classroom. I learned it on the floor.

I spent close to a decade inside Cape Town's most respected dining rooms — from high-volume bistros to fine dining institutions. Six of those years I spent leading the floor at one of the city's busiest high-end restaurants. That's where everything I know got sharpened into a system. I trained the team on it. It worked every time.

The Secret Service Method is that system written down. Everything I wish someone had handed me when I started — the standards, the scripts, the wine knowledge, the way to handle a complaint, the way to run a pre-shift that actually changes what happens on the floor. All of it, in one place.

I now consult with restaurants across South Africa, helping floor teams and management implement these standards from the ground up. The playbook came from people asking me to put it in writing so they could use it without me in the room.

If you run a restaurant, manage a floor, or work tables and want to be exceptional at it — this is built for you.

Gadi Messinger

Founder — Secret Service Hospitality Specialists

Cape Town, South Africa