A professional chef is exposed to a variety of environments. In many cases, these are upscale and elite food events for many important people. They must know how to act when dealing with these types of clients/customers. To provide the best service, they must have skill, taste, judgment dedication, and pride. What are your experiences with professional chefs? Have you ever eaten at a restaurant where it appeared that the chef was missing one of these important characteristics? How did that influence your opinion of that restaurant?​