"""
Core service philosophy and standards for fine dining front-of-house operations.
"""

title: str = "Service Philosophy and Standards"

content: str = """
The foundation of exceptional front-of-house service rests on three pillars:
anticipation, discretion, and consistency. At Velvet Orchid, these principles
guide every interaction and operational decision.

**Anticipatory Service**
The finest service occurs before the guest requests it. This requires reading
tables — observing body language, pacing, and context clues. A guest touching
their water glass signals thirst; reaching for a menu suggests readiness to order.
The goal is to arrive with what the guest needs at the moment they realize
they need it, without hovering or interrupting conversation.

**Discretion as Default**
Guests choose fine dining for privacy and undisturbed experience. Service staff
should be present when needed, invisible when not. This means:
- Approaching tables from the side rather than directly behind guests
- Speaking in low tones that do not carry to adjacent tables
- Bending to ear level when guests speak quietly, rather than asking them to repeat
- Never drawing attention to problems; simply resolve them

**Consistency Through Systems**
Excellence cannot depend on individual heroics. Every table receives the same
standard of service regardless of server, shift, or day of week. This requires:
- Standardized greeting and presentation scripts
- Documented protocols for common scenarios
- Regular training and calibration sessions
- Quality checks and feedback loops

The result should feel effortless to the guest, even as it requires significant
behind-the-scenes coordination. Service that calls attention to itself — through
excessive formality, over-familiarity, or visible strain — has failed this standard.
"""

version: str = "0.0.1"
