( L - R ) Nancy Mclean and Skecia Watson

In just a few days, Kingston and St. Andrew will come alive with the tastes and flavours of the second annual Gleaner-sponsored Kingston Restaurant Week (KRW).

But just who are the people who make it work? Flair turns the spotlight on some of the hardworking women in the restaurant business and asked them to respond to the following questions:

1. Why did you enter the food service industry?

2. What is your biggest challenge?

3. What do you hope to gain from participating in KRW?

Nancy McLean, hotel manager, Jamaica Pegasus hotel (Columbus Restaurant)

I have always found the food industry to be exciting and where one has great room for creativity, and to be able to deliver sterling service. Like other countries, Jamaica has such an exciting cuisine, and my aim is to be a part of putting our cuisine on the map.

I would say that my greatest challenge is making sure that the customers' expectations are met on a consistent basis because that has to be done through others who have to maintain standards consistently. So challenges are good because they keep you on your toes.

Kingston Restaurant Week is good, and I embrace the idea and the effort that has been put in to make it a success. I am looking forward to customers coming out to experience Italian cuisine at the Columbus Restaurant, to see what they have been missing, and for the regular patrons to enjoy the week of discounted cuisine and service.

Mercades Machado, Partner, Habibi Latino

I chose to be a part of the food service industry because I love to cook, to deal with and meet people and I love to eat. I have been in the industry for just two years.

My biggest challenge is to maintain consistently good service and staff.

From Kingston Restaurant Week, I hope to get some new customers who will become regulars and become happy with our service.

Skecia Watson, dining room supervisor, Cafe Aubergene

I entered the food service business because I want to become a food and beverage manager. It's been seven years now and I started at the former Crowne Plaza Hotel. I like it a lot.

My biggest challenge is dealing with customers at all levels, especially their moods. I try my best to cope with all and take it with a smile. I like to make people feel better especially when they are having a bad day.

For Kingston Restaurant Week and beyond, I hope to give good service and get better at it so that we attract more people.