20 minutes ago, pastrygirl said:
Obviously the guest must have discussed food and beverage at some point. I'd take it as a compliment on the service if things like re-setting silverware between courses and filling glasses are as unobtrusive as possible.
No, his point was not that service was so seamless but that waiters were merely food runners, perhaps an American idea but certainly not the French model.
He mentioned that he noticed that an adjacent table received a different plate than he although they were each having the same tasting menu. The waioter explained that the chef sent out the plates he had calibrated each table would enjoy, some getting veal, some getting woodcock etc.
My point, exactly.
