It’s all very well having your QI status in place, but how will this affect your business in practical day-to-day terms? This two-part article takes a look at what being a QI actually means. By Philip Marcovici and Marnin Michaels of
Baker & McKenzie’s Zurich office, Thomas O’Donnell in the Paris office and David Balaban and Peter Connors of
Baker & McKenzie in New York
