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| - I dined at Daniel Boulud several years ago, before the "Brasserie" was added to the title, back when it was just a fine dining menu (no burgers), and our experience was lovely.
We were quite young at the time, so our waiter could have very easily not taken us seriously, but he didn't. He was an older gentleman, showing his years of skill gained as a waiter (it is art, you know). He was kind, thoughtful, and never condescending. We each ordered a few items, all were wonderful. The decor was simple, yet romantic.
The best part of the evening:
My boyfriend had recently graduated from culinary school and had been teaching me all the ways of a well run restaurant. He taught me all about fine dining service standards. One thing he taught me, is that a great waiter, brings you things before you know you need them and you will never notice. A great waiter never interrupts conversations, reaches over patrons, and knows his diners minds. You see, my boyfriend ordered a chicken connsome, when the waiter asked me if I would like it as well, I said "no thanks". I didn't know what connsome was, nor did I want a bowl of it. When the soup was dropped I peered over the table and realized it looked delicious. As I sat and watched my boyfriend slurp, I looked down and there sat a soup spoon. See, he knew I was going to want a taste and he dropped that spoon with out me (or my boyfriend) even noticing! I thanked him later because the soup was fantastic and I was grateful I did get a try.
See, this is fine dining.
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