Service will be more polished, professional and courteous, thank you very much. Watch for more chefs to market their own specialty foods. Chefs, burned out by the heat of the kitchen, seek other careers for the second half of their professional lives. With patrons tired of screaming across the table, a welcome toning down in the decibels of restaurants. Food safety will have to become second nature in foodservice.
Restaurateurs keep trying to nab deposits for reservations.
Well-read chefs whose reach extends well beyond the confines of the kitchen.