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First, you really need to enjoy that type of experience. A 3-star restaurant is going to have attentive, almost (but not quite) intrusive service. The servers

First, you really need to enjoy that type of experience. A 3-star restaurant is going to have attentive, almost (but not quite) intrusive service. The servers come across more as dining consultants or even storytellers. One lunch at The French Laundry, our server spent quite a few minutes explaining the history of the butter served with the 'hot buttered rolls' course. The cow that provided the milk had been given to Thomas Keller as a gift, and now lived in upstate New York, eating plenty of clover (I don't recall the bovine's name). The butter was churned there, and then flown refrigerated to the restaurant in Yountville. Then, I commented about the case of aged whiskeys in the case behind our table, and in particular, a 1942 Scotch. A taste could be had for $1,200 per shot. The courses are small servings, but seem to keep coming. There were almost as many dessert courses as main meal courses, and to be honest, when we were done, I was quite uncomfortable from the amount of food I ate. The presentation is art, the flavors typically subtle and complex, and the quality of ingredients is clearly the best to be found. I ate dishes I'd never had before, not always sure what was in them, but could get the full back story by asking. Lunch for four, $1,800, including wine.

Semaphor 5y ago
> A 3-star restaurant is going to have attentive, almost (but not quite) intrusive service. The servers come across more as dining consultants or even storytellers. I had that experience in a 0-star chain steakhouse. It was the Football World Championship in Germany, and Germany was playing. I don’t care for that at all (nor did any of the people working that day), they were one of the few restaurants without a TV. I had to keep my eyes lowered as I was the only guest and whenever anyone had the impression there was a chance I was looking at them, someone would come over and ask if I needed anything ;)
- rdeboo 5y ago
  I've had this experience in Germany and it turned out that the waitress gets a cut of the turnover, at least for drinks. So they have an incentive to keep the glasses full. I'm not sure if this is common in Germany.
  - Semaphor 5y ago
    I know a few people in hospitality, haven’t heard of that. But this was 5 people working just to serve me ;)
bb101 5y ago
The servers come across more as dining consultants or even storytellers. I have a feeling this may be a feature of American fine dining. In Michelin-starred restaurants in the UK and France, I've found the service to be very discreet but immediately present when you need it. Certainly no introducing of names, or unrequested stories. An amusing example was a lunch at Apicius in Paris, where we were offered an aperitif on the terrace. Having enjoyed our tipple, we then waited for someone to come and seat us. An hour later, a curious staff member stuck their head outside and asked whether we are ready to dine. I don't think it occurred to them to usher us around and we were free to time everything to our leisure. Moreover, on our next visit the same maitre d' remembered our preferred drinks and suggested talking to the chef to reconfigure the tasting menu with dishes we didn't have previously -- with two years between the visits.

Semaphor 5y ago

> A 3-star restaurant is going to have attentive, almost (but not quite) intrusive service. The servers come across more as dining consultants or even storytellers. I had that experience in a 0-star chain steakhouse. It was the Football World Championship in Germany, and Germany was playing. I don’t care for that at all (nor did any of the people working that day), they were one of the few restaurants without a TV. I had to keep my eyes lowered as I was the only guest and whenever anyone had the impression there was a chance I was looking at them, someone would come over and ask if I needed anything ;)

rdeboo 5y ago
I've had this experience in Germany and it turned out that the waitress gets a cut of the turnover, at least for drinks. So they have an incentive to keep the glasses full. I'm not sure if this is common in Germany.
- Semaphor 5y ago
  I know a few people in hospitality, haven’t heard of that. But this was 5 people working just to serve me ;)

bb101 5y ago

The servers come across more as dining consultants or even storytellers. I have a feeling this may be a feature of American fine dining. In Michelin-starred restaurants in the UK and France, I've found the service to be very discreet but immediately present when you need it. Certainly no introducing of names, or unrequested stories. An amusing example was a lunch at Apicius in Paris, where we were offered an aperitif on the terrace. Having enjoyed our tipple, we then waited for someone to come and seat us. An hour later, a curious staff member stuck their head outside and asked whether we are ready to dine. I don't think it occurred to them to usher us around and we were free to time everything to our leisure. Moreover, on our next visit the same maitre d' remembered our preferred drinks and suggested talking to the chef to reconfigure the tasting menu with dishes we didn't have previously -- with two years between the visits.