A Gemba Walk exercise for a fine dining restaurant connects theory and practice by bringing HORECA professionals to the workplace to observe workflows as they happen, aligning perception with reality. It involves walking through the dining area, kitchen and service stations to see real time operations such as staff plating dishes, handling guest requests or managing peak hour rushes identifying inefficiencies like slow service or mise en place delays. It’s used to gain firsthand insight, spot discrepancies between planned processes and actual execution and foster practical solutions. The key benefit is improved operational awareness, enabling precise adjustments that elevate service quality and guest experience.