I’ve been out of town. I’m tired. I need to go to bed. So I’m making tonight’s post brief and simple.
Caveat: I’ve worked in the food business so, yes, I do know what it’s like to wait tables.
Rationale: More and more, people want to know where their food is coming from.
Restaurateurs: Please communicate the sources of your food whenever–and however–possible.
Wait staff: Please don’t act like the servers in Andrea Thompson’ review of Roman’s restaurant in a recent New Yorker magazine: “Inquiring about the provenance of the meat elicited a look of disdain, as if it should be unnecessary to have to say that it was locally sourced.”
Suggestion: Answer the customer’s question honestly and without attitude.
Some of us are simply curious.