Basics of Hospitality Service (1961)

Özet

Waiters and waitresses perform a ballet of salads, forks, and desserts as the main characters in a culinary performance at one of the restaurants operated by the Jednota co-operative. Under the watchful eye of their supervisor, the employees implement a set of rules, instructions, and regulations that represent a kind of shadow world of their own, hidden behind the scenes of the restaurant, and behind the backs of the diners.