nom nom foody.

An acquaintance of mine recently linked this article to me, and harrumphed a little at the uptight tone taken in the piece. After reading through the list of do's and don'ts, I have to disagree with him. While some of the points seem like common sense or more for high-end restaurants, the majority of them really enhance the restaurant experience. As a note, I consider #5 (Tables should be level without anyone asking. Fix it before guests are seated.) to be something that any restaurant -- okay, except fast food -- should consider.

To be fair, #23 (If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.) sounds a bit ridiculous. Maybe it's my non-vino talking, but I'd rather they focus on my food for the five minutes it took them to steam the label off... but that's just me.