Serving up a treat
THEY say the art of good service is dying, but I’ve found a place where they serve it in dollops – with cream on top, for good measure.
I’m talking about the Craighaar Hotel, on the outskirts of Aberdeen, where we enjoyed an object lesson in good service matched by excellent food and surroundings.
Let me tell you about the service first. In reception, a friendly young man directed us into the lounge bar for a pre-dinner drink. We were welcomed by an equally friendly member of staff who inquired if we had booked for dinner. She then invited us to relax with a drink in the lounge and someone would bring the menus.
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