Table-side service adds entertainment to dining experience

High-end restaurants are reinstating table-side service to provide a personalized experience and effectively sell more expensive dishes, such as smoked raw oysters at the Desnuda ceviche bar in Brooklyn, N.Y., or the 40-ounce rib eye at Urban Farmer in Portland, Ore., that waiters carve up table-side. "What's happening now tends to be more meaningful toward the outcome of the food" than the traditional flambé, CIA provost Mark Erickson said.

View Full Article in:

Wall Street Journal (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA