Sagar Sawant from Ossiano, Atlantis The Palm, picked up the Waiter of the Year trophy at the Caterer Middle East Awards 2019.
The senior supervisor picked up the award from Tariq Jarrar, business development manager from Aramtec at the glittering dinner event at the JW Marriott Marquis.
Asked about what makes a good waiter, Sawant said: “Guest happiness and satisfaction is the most important thing. You have to read the guests’ minds to give them what they need exactly. Reading the guest is very important. Consistency and skills are also important. It’s about going the extra mile to create lasting memories for them. That’s what we do at Ossiano.”
He impressed the Caterer Middle East Awards judges by having the highest average check of any waiter across Atlantis’s 23 restaurants – including the likes of Nobu and Hakkasan – and he is responsible for 50% of all caviar sales in his concept. Truly a key part of the operation.
Sawant began his career in Mumbai India, discovering his passion for the job while waiting tables at Intercontinental Hotel Marine Drive before moving to Dubai with Atlantis.
Following his win, he is keen to impress on others the importance and gratification that comes with the job. He said: “Coming from India where I went to hotel school, being a waiter is not a good thing. People think that we just clear the plates but it’s not like that. Everybody provides a service in hospitality. For the people who want to be waiters, they should respect the work and be respected.”
Kabir Ahamed, team leader, Kitchen Connection, Jumeirah Beach Hotel
Antony Joseph Gomez, waiter, Cargo
Lorna Adam, waitress, Fish Market Restaurant, Radisson Blu Hotel Dubai Deira Creek
Mafas Meerasaibu, waiter, Bistro Des Arts
Metha Harish, chef de rang, Publique
Momen Al Zghoul, waiter, W Amman Hotel
Ryan Sincioco, waiter, Karma Kafe