Service suffers at pop-up eateries

06/22/2010 | San Francisco Chronicle

Dining venues are becoming more diverse as chefs seek to create buzz and serve their dishes in more innovative settings at impromptu, occasional and pop-up eateries. But beware, writes San Francisco Chronicle food critic Michael Bauer -- indifferent service and a lack of staff training can put a damper on your meal and cause diners to question the wisdom of paying fine-dining prices for a less-than-stellar experience.

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