Quote:
Originally Posted by
Piobaire 
I've not been there. Do they work on what I call the Nautical system? You know, "I'm Dave, and I'll be your Captain tonight, organizing your service..."
No, the service is quite low key. People just show up and talk about what you're about to eat, and the sommeliers introduce the wines (albeit with very generous pours and re-fills). There isn't really any indication of a coordinating person, stuff just happens, which I like. The mark of good service is getting you everything you need with the fewest words, amount of time and fanfare as possible. Good waiters never interrupt a conversation and have a way of showing up and hanging around just long enough for you to notice them and stop talking so that they can give you your food. It's about an economy of movement and impeccable timing, which the Alinea waiters have in spades. Best service anywhere, in my option is at Louis in the Hotel Paris in Monaco. That is something to behold. There's nothing I hate more than some fuck head making me stop dead in the middle of my sentence so he can ask me if everything is fine. I don't know why I have to pay upwards of $200 a meal not to get interrupted or feel smothered by service.
