Entertaining & Etiquette 8

Professional waiter/waitress- a dying breed?

TheTrout | May 20, 200805:52 AM

My wife and I had a great anniversary dinner last Friday evening at Sage. The food, as expected, was excellent. We chose Sage because we've been fans of the restaurant since Anthony was cooking in North End, in the smallest space east of Ten Tables. We hadn't yet been to the new location ( Umbra's former space ) in the South End and thought it was about time we checked it out. What really made the evening special, was a wonderful waiter. He was probably in his early 50's, polite, intelligent, amusing, and he knew his food. Even though it was a rather busy Friday night, he kept an eye on all of his tables/customers. The service was transparent: items were served in a timely fashion, dirty plates/silverware cleared, wine glasses refilled, etc. It got us to thinking about all of the meals ( 75-100 ) we've eaten at restaurants in the past year or so. We can easily count on the fingers of two hands, all of the excellent waiters/waitresses we've encountered. We find this a sad state of affairs.

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