In a gourmet restaurant, it is essential that everyone knows exactly what they have to do, right from the start. Hence why it is so important to decide on the allocation of workstations, where they are located in the kitchen and who is assigned to them. The chef of the Buerehiesel, Eric Westermann, has understood this. After having worked in some of the best restaurants in Paris, Chagny and Biarritz, he spent two years working in all the positions in the Strasbourg restaurant before taking over the management. Sound organisation means shorter waiting times for service and a job well done.