Tweet of the Week: Setting the Table with OpenTable

We were thrilled to host hospitality expert and restaurateur Danny Meyer of Union Square Hospitality Group last week. Mr. Meyer, an OpenTable board member, is the author of Setting the Table, a book that has quickly become the industry guidebook for restaurant professionals. It was a happy coincidence, then, that restaurateur Alex Wrethman of Charlotte’s Table in London recently sent a tweet showing how much he and his staff have taken Mr. Meyer’s advice to “Be the agent!” to heart. Thanks for sharing this tweet, Alex. We love the placement of your reminder, by the way. Diners in search of amazing hospitality can be sure to find it at Charlotte’s Table — and at any of Mr. Meyer’s establishments, naturally.

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Dining Poll: How Often Do You Speak to the Sommelier?

In honor of the 2013 Diners’ Choice Awards for Top 100 Wine Lists, we’re wondering about sommeliers and wine service. If a restaurant has a sommelier and I’m ordering a bottle of wine (which is pretty much a given!), I always confer with her/him. Sure, I know what I like. However, putting oneself in the hands of a skilled sommelier always adds the elements of education and surprise. I’ve often tried wines I wouldn’t have necessarily zeroed in on, and, time and again, they have all been within my budget. Are you like me when it comes to consulting with a wine professional on your order — or do you prefer to go it alone? Weigh in on our dining poll.


Dining Poll: Tipping on Expensive Wine

I like to order a bottle of wine (or two!) when dining out. The wines I order tend to hover around the $200 or less mark. I often wonder, though, if you order a super-spendy bottle of wine, do you — or should you — calculate your 20% tip on the total, even though it takes roughly the same level of service to pour a $100 bottle of wine as it does a $1,000 bottle? Share your thoughts in our poll.


Boomers Keeping Restaurants Busy; Nervous Diner Syndrome; Kid-Free Dining + More News

RelaxDining news from around the world and the web…

* A boom of boomers dining out. Millennials, however, are a different story. [The New York Times]

* Frankie say relax. So do all your servers. Nervous dining is a no-no. [Seattle Weekly]

* Should restaurants ban children? Depends on who you ask. [Fox News]

* Yippee, hippies! Legendary LA vegan restaurant The Source gets a revival by way of a pop-up. [Los Angeles Times]

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