Word: waitersã
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...find little to recognize in the food. Vacationers to Greece can impress their friends by expounding on the classical allusion that gives rise to the restaurant’s name, but the dishes are far too bland to call to mind Hellenic bliss. In an unexpected turn, the grumpy waiters??probably of this disposition as a result of the hordes upon hordes of underage boys in matching ties—will surely remind a wistful francophile of Paris’ famously unfriendly garçons. All three groups, however, will achieve common understanding upon receiving their check...
...spring and, based on previous guest lecture appearances, Hist A-74, “Contemporary China,” is likely to be a winner. In the end, EAS’s individualized approach overshadows the painful sophomore tutorial—plus, its always nice to secretly understand Kong waiters?? trash talk...
...Rosovsky did supply his “waiters?? that would guide student choice in their course selection. On May 2, 1978, the Faculty of the Arts and Sciences approved a new Core Curriculum for undergraduates, marking the end of four years of hard work, bargaining and cajoling for Rosovsky, and the beginning of the rocky road of actually planning, implementing and seeing the Core in action...
...that the café in Louis of Boston is ultra-trendy is an understatement. The gem of Newbury high fashion, Louis of Boston is known for its up-to-the-minute clothes and up-to-the-ceiling prices. In the café, waiters??all clad in designer clothing, ranging from Italian Lorenzini shirts to Paperdenim&cloth jeans to custom-made Puma sneakers—ensure that customers dine in an atmosphere that reeks of style. Even background music is customized—an in-house DJ blends low-tempo tunes to enhance patrons’ dining experience...
There are three seemingly separate menus at Nouvelle Lune, each with different selections and prices: a printed menu with explanations of dishes, a green board with white lettering hanging from the ceiling and the waiters?? own spoken menu. “What we serve daily depends upon the availability of produce,” explains Genecia Deraville, Mondesir’s daughter. “We buy our meat from the Haymarket, and they don’t have items such as goat and conch daily.” A phone call beforehand to inquire about the menu...
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