When your Hawaii Regional menu is this complicated, your servers better know what they're doing. And these waiters do: They can explain what upcountry greens are, describe the Maui Blanc pineapple wine accurately, and recommend the best items, which just might be the Kahana black ribs appetizer and the honey-sake roast duck entrée. They're polite and attentive, too. Those qualities should be a prerequisite for all waitstaff, but they often aren't in South Florida restaurants, where courtesy often seems as far away, and vigilance as much of an afterthought, as Hawaii.
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