As we come to an end of another Eddingtons Chef Table Tour. I reflect and think of what is different here and why; in respects of the restaurant and hospitality. Being present, mindful, and reflective Being connected with yourself Being connected to your community, your food, and what you buy Rejecting the idea that being busy equals being productive Enjoy the glass of wine at lunch. Enjoy the people you are dining with and your surroundings. Don’t be in a rush, patiently wait for your cocktail/meal etc with meaningful conversation. Turn off your phones. Be in the moment. Slow your pace. Always be kind.