The service is free for diners and restaurants pay commissions on each order processed.
— Jeff Gordinier The New York Post: Restaurateurs are complaining that more city restaurant inspections are taking place during peak times, shutting down service for several hours, leaving diners hungry and affecting revenue.
In much of the developed world, it's simply a given that restaurants strive for good service: Diners aren't expected to be responsible for motivating servers.
Instead of giving a server a bonus for good service, diners are essentially subsidizing many servers' legally guaranteed wages.
But for diners who rely on the service traditionally provided by restaurants -- to curate a tasty meal tested by professionals so you don't have to think about it -- the proliferation of choices could leave them feeling stressed out.
Downstairs, the breakfast cooks are already preparing for tomorrow's brunch service, which can easily do 1,000 covers (restaurant parlance for "diners"): parboiling potatoes, shredding cheese, cracking eggs, cutting English muffins.
According to Mr. Rippy, his old colleague's full-time move to the service industry, while disappointing to clients, has been a boon for diners.
For diners with money to spend on securing desirable reservations, concierge services and reservation brokers have long been a way to get tough tables, especially within the finance industry.
Meanwhile, Dinner Lab is a private, membership-based service, where diners pay $100-$100-$175year, depending on the market, for access to a calendar of events.
Park Place is an iffy proposition for diners.
