Nov 01, 2006
Inside the House: Camping is for Yellowstone
Inside the House is a DCist feature offering an insider’s view of fine dining issues by the hostess at a D.C. restaurant. Her views are strictly her own and do not in any way represent those of her employer. It’s close to nine o’clock, and my 8:45 four-top is lolling at the bar. The party at the table where we planned to seat them is leisurely browsing their dessert menus. They’ve been there since six….
Sep 28, 2006
Inside the House: Where Does My Money Go?
Inside the House is a DCist feature offering an insider’s view of fine dining issues by the hostess at a D.C. restaurant. Her views are strictly her own and do not in any way represent those of her employer. Let’s be honest. Who hasn’t thought, every once in a while, “Gee, these waiter dudes have it easy. No matter what they do, their 20 percent is as good as in the bank as long as…
Sep 07, 2006
Inside the House: Is Your Waiter Doing a Good Job?
Inside the House is a DCist feature offering an insider’s view of fine dining issues by the hostess at a D.C. restaurant. Her views are strictly her own and do not in any way represent those of her employer. By DCist contributor Nadya S. Nikiforova Ask anyone what makes a great dining experience, and you are likely to hear that only half of it has to do with food. Much of the rest comes from…
Aug 11, 2006
Inside the House: Restaurant Week, From the Trenches
Inside the House is a DCist feature offering an insider’s view of fine dining issues by the hostess at a D.C. restaurant. Her views are strictly her own and do not in any way represent her employer. Monday kicks off Restaurant Week, the biannual promotion when participating restaurants offer three-course lunch and dinner menus for $20 and $30, respectively. Is it a good deal, considering that most participating eateries normally charge around $30 for an…
Jul 28, 2006
Inside the House: To Comp Or Not To Comp?
Inside the House is a DCist feature offering an insider’s view of fine dining issues by the hostess at a D.C. restaurant. It is an inevitable fact of the restaurant business that, even at the best-run establishments, things can and will go wrong. Orders will be lost. Wine will be corked. Guests will get displeased. What do restaurants do to set things right? It’s called a “comp,” a four-letter word meaning the provision of something…