The art of approaching the table

The art of approaching the table

• See more Sanson Sez

Over the years I’ve repeatedly expressed my love for servers. After a long day of work, I’d prefer not to make dinner at home, but rather put myself in the hands of experts (servers, cooks, bartenders) who are trained to take care of customers (or as many of you say, guests). I understand that a restaurant is a living, breathing entity that must adapt to ever-changing circumstances. As such, things go wrong, and even the best shortstop muffs a hot ground ball every once in a while. I’m ok

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