I've never forgotten hearing a radio interview with Patrick O'Connell, chef/owner of the Inn at Little Washington, one of the world's great restaurants. He didn't say much about his cooking. He wanted to talk about his philosophy of service. When a customer walks into his restaurant, he said, the staff sizes up the situation. Is the guy impatient, out of sorts? Is the couple having an argument? Is the mood expansive and chatty or peaceful and private? The server's job, O'Connell said, is to leave a customer feeling better than when he... More >>>