Scott Henze, a Colorado native, has been working lunch shifts at the Kemper Museum's Café Sebastienne since he arrived in town three years ago (he also works Friday and Saturday nights at MelBee's in Mission), and fans of the restaurant have grown attached to his smoky voice, gentle manners, good humor and knowledge of chef Jennifer Maloney's imaginative menu. The secret of being a good waiter is "the ability to listen and observe," says the twenty-year restaurant veteran. "You need to have the skill to read a table, to understand everything that's going on just by approaching it. If it's a romantic couple, you know to give them some space and intimacy. If it's four business suits having a power lunch, you stay very attentive, but distant. It's all in the observation."
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