On the one hand, it avoids a potential flare-up when the bill comes; on the other hand, double-checking a patron’s intentions — as if to say, “are you sure you can afford that?” — can come off as insulting. Tom says: “I’ve seen sommeliers sometimes point to a wine on a list, a subtle way to reconfirm a diner’s intentions. It’s much smoother than restating the price in front of a group.”
Other topics tackled: Reservationists calling to confirm OpenTable bookings, how to tell when ribs are properly cooked and an update on the opening of the new Rasika. Read the full transcript and see his take on these issues and more.
Got any food questions you’d like to have answered? Join Tom next Wednesday at 11 a.m. for more restaurant Q&A.