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I’ve worked in Melbourne hospitality for years, from Marios to Movida. I’ve always loved the service in these iconic restaurants, where first-time customers are treated like regulars, and regulars are treated like royalty.
I’ve also operated espresso bars in the CBD, where I knew the name, coffee order and life story of almost every customer. After work I’d sometimes swing by this one small bar for a glass of wine. The owner was always telling patrons about amazing wines, but the place was too small to stock them all.
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