Rob Horgan
IT may not be the most famous or prestigious award ceremony but waiters around Spain are on the edge of their tray tables.
With a €3,000 prize up for grabs, the annual Spanish Waiter of the Year competition is almost upon us.
Contestants must show their deep knowledge of food and wine, their skill at mixing drinks, preparing coffee, blending a steak tartare and – of course – cutting jamon.
Judged by Ignacio Lopez-Etcheverry, president of Amyce, the country’s national association of waiters, the competition takes place on April 28.
