Speaking with Eater, Palmieri said: "I think the third Michelin star changed some things, but I think everything changed when Massimo got fourth of World's 50 Best Restaurants. I think that's the future, definitely.
"I think today what changes the manner of reservations is 50 Best. When you are between the 10 and the first, it's crazy how many very interesting young people come to visit you."
Palmieri also discussed the reservation system at the restaurant, how he feels about no shows - a growing problem in the industry and recalled some of the strange requests he's received from customers over the years.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.