Lara Caraturo, manager and sommelier, Pilu at Freshwater

Sparkling, still, or tap? It depends – sparkling water is good as a palate cleanser, still is good for thirst quenching, and I drink tap at home – there's a place for everything.
First waiting job? In a cafe in Neutral Bay when I was 18 and in hospitality college - I think I was pretty clueless back then...
Hours a week at work? About 52.
Best seat in the house? Everybody asks for a window seat here because we overlook Freshwater Beach, but my favourites are tables 1, 10, 21 and 24, because they are just back from the window and are nestled into the wall, and the view is still lovely.
Finest floor moment? Working with Charlie Trotter when he visited Australia years ago.
Most hated customer trait? Customers who tell you how to do your job or state the obvious (asking for a wine list when they sit down or for a dessert menu after mains), and nobody likes being spoken down to.
Most hated trait in other waiters? Inefficiency and arrogance - it is possible to be good at what you do and not make the customer feel inferior or stupid.
Who are the best tippers? Usually men are better than women, and also people who dine out regularly.
What do you eat at home? Mostly pasta and soup.
Weirdest thing you've ever served? At a restaurant I worked at once, we did a surf'n'turf degustation menu for a staff member when they came in for dinner - it was great!
Most memorable meal? Alinea in Chicago (America's hottest molecular gastronomy restaurant). Not only was it amazing, interesting and mind blowing food, but it was actually delicious as well (which I don't always associate with this type of restaurant).
Favourite customers? Ones that are willing to try new things and are not too conservative - I love relaxed people that just come to have a good time and let you do your job.
What do you never want to serve again? Breakfast - I am not a morning person.
Last supper? Seafood parcels from Perama, Pork Belly from Aria, prosciutto and rocket pizza from Pompei's, spinach ravioli from Pompei's, calzone filled with ricotta and salami from Buon Ricordo, truffle pasta from Buon Ricordo, whole snapper baked with vernaccia and green olives from Pilu, followed by baked cream from Bodega.

Chefs... should work on the floor sometimes.
Customers... should work in a restaurant sometimes.
Sommeliers... should make wine approachable, fun and interesting.
Children... should eat out more.
Plates... should always be full.

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