Not About Food 2

Seating in NYC

ModernDance | Jul 31, 2009 03:14 PM

Yes, this is a pretty trivial (and broad) topic I know, but here goes:

How do fine dining restaurants in NYC (e.g. two or three michelin starred) make seating assignments (i.e. regular patrons in the center, newcomers on the fringes)? And how substantial are differences, if any, in service, atmosphere, and food quality?

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