One of the way restaurants used to make money was for the Maître de to inform the patrons ( with reservations ) that their table wasn’t quite ready and steer them to the bar for a pre-prandial cocktail.
Funny, how the table was always ready just after the guests ordered a second round of drinks ?
One of the way restaurants used to make money was for the Maître de to inform the patrons ( with reservations ) that their table wasn’t quite ready and steer them to the bar for a pre-prandial cocktail.
Funny, how the table was always ready just after the guests ordered a second round of drinks ?