Good advice for any server. Chef Terence Feury goes over the menu. But there are always changes from yesterday, and servers are told how to describe dishes. As much as possible, Feury lets servers familiar with the dish describe it. Then Marnie Old talks about new items on the wine list, and favorites that have been removed because there are only one or two bottles left and Striped Bass doesn't want to have to apologize to a customer who orders a second bottle.
Servers can now relax, which they do by polishing and wiping.
At 6 p.m., Neil arrives. Let him describe his visit. I order a martini at the bar, I don't drink much anymore, but I drink martinis. I have just one zip, I call it a zip, of that martini, and I make my rounds. I check every table, every plate, every glass.