When you are an experienced diner, it is easy to discern the difference between “economy” and “gourmet” dining service.
Here is an example. Let’s say, for instance, that the diner is already comfortably ensconced on a soft seat (perch) and doesn’t feel like moving over to the table to take his meal.
In “economy” dining, so be it. If you want the sandwich, get up and get it.
Here is another, contrasting, example. So let’s say the diner is more petite, and it may be easier for him to fully enjoy each course if it is hand-delivered and served right at mouth (beak) level rather than left at the table.
With “gourmet” dining service, the sandwich will simply be brought right to you – no need to even ask for this accommodation.
For newer diners, visual aids can help them begin to discern telltale clues that denote different levels of service.
Here, the experienced gourmand offers two simple demonstrations:
Author: Shannon Cutts
Co-Author: Pearl Cutts
