The NY Times food section has an excellent article today on critic Frank Bruni’s experience going from the food critic side to being a server. It is an interesting article, and gives a good perspective on what they have to go through. A highly recommended read.
… I need to redeem myself with the two diners at X-9, who quizzed me about what the restaurant had on tap and received a blank stare in response. I’m supposed to remember the beers? Along with everything about the monkfish, these oddly coded table references, more than 10 wines by the glass and the provenance of the house oysters?
I had no idea.
You can read the article here