Monday, October 30, 2006

Animal (Front-of-the) House

Seethe with Restaurant Girl as she recounts a recent late-night visit to Sauce. The wine was outstanding, the bisque and the stuffed-and-fried calamari very good, and the martinis strong. But the service?
We felt like we were invading a private party. Although the bartender was only about three feet away from us the whole evening, every time we wanted something we had to flag him down, and I felt rude pulling him away from his co-workers that were finishing up the shift and coming to sit down at the bar and have a drink. When we finished our meal, the bartender came over and said, "So, I guess you guys are all set then?" and dropped the check.
Restaurant Girl explains that most restaurants do not allow staff to hang around after their shift -- and now she understands why.

I had a similar experience at Plouf recently, where after a long, two-glass-of-wine lunch and fruitful conversation with a source, I, like Restaurant Girl, was thinking about dessert. The waiter was, for whatever reason, more interested in closing our tab than offering us espresso and pastry, though the place was far from closing.

And to think that just a few months ago I scoffed at the very notion of a lunchtime dessert menu.

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