This is The Gatekeepers, in which Eater roams the city meeting the fine ladies and gentlemen that stand between you and some of the hottest and hardest-to-get tables in Miami. Eater sat down with Giancarlo Pagani , general manager of The Bazaar at the SLS Hotel South Beach. A wonder in design by Philippe Starck and cuisine by Jos Andrs , The Bazaar has been one of the most sought-after spots since the hotel's opening earlier this year. Giancarlo lets us in on just how it is running things at a place where service and style are key at this impressive South Beach restaurant where everyone is given VIP service. It's 8:30 on a Saturday night. What's the wait for a table? We keep waits to a minimal, and we have a lot of options for guests who are waiting- we have Bar Centro with our signature food items and cocktails. Hyde lounge and Dragon Lounge are great too. We love walk-ins , we'll show them to Bar Centro for a cocktail and get them seated as soon as possible. What about earlier or later in the night? Like any restaurant, we encourage guests to book reservations in advance. the earlier the better to eliminate a wait. Is there anything one can do to make the wait shorter? How about if you're slipped some cash or gifts? The only way to make your wait shorter is to book a reservation. How many seats are available on a given night? Anywhere