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Service Issues

Locavoress Jen Maiser brings up an aspect of service that when done correctly, goes unnoticed, but when mangled, puts a stain on the meal: pacing: "The worst example of coursing recently was at a newly three-star restaurant in SOMA where the plates were too large for a two-top and came out all at once. We had to move some plates to an adjacent table just to make room to eat. It would have been comical if I wasn't so annoyed. When we mentioned the problem to the server, she just said 'Oh, that's the way the kitchen does it sometimes.'" [BAB]

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