An excerpt from the New York Times -
San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.
The city offers a case study of how high housing costs alter the economics of everything else, including restaurant service.
By Emily Badger
SAN FRANCISCO — Souvla, a Greek restaurant with a devoted following, serves spit-fired meat two ways: in a photogenic sandwich, or on a photogenic salad, either available with a glass of Greek wine. The garnishes are thoughtful: pea shoots, harissa-spiked yogurt, mizithra cheese.
The small menu is so appealing and the place itself so charming that you almost forget, as a diner, that you have to do much of the work of dining out yourself. You scout your own table. You fetch and fill your own water glass. And if you’d like another glass of wine, you go back to the counter.
https://www.nytimes.com/2018/06/25/dining/san-francisco-restaurants-service.html
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