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.

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