Thursday, January 17

 
Waiter, Please Put a Lid on It

Look, there's nothing I can say to describe this New York Times article by William Grimes, about the growing menace of garrulous waiters, that comes close to capturing its wit and laugh-out-loud character. Here's a sample: "(T)he amuse-bouche arrives, and the first lecture begins as the waiter itemizes the ingredients in each before-dinner morsel. This performance accomplishes several things. First, it draws attention to the chef's cooking style. Second, it makes the diner feel that he is getting quite a gift. Third, it begins the important bonding process that, by meal's end, should bring diner and waiter closer than most blood relatives. The emotional outlet for this surge of good fellowship is called the tip."
posted by Unknown 10:32 AM