Critical Conditions
A professional restaurant-goer’s tips for getting the most out of the experience
By Tom Sietsema
The place: a restaurant somewhere in Washington. The maitre d’ welcomed me and my friends as if we were longtime customers, and the room — all smooth wood, soft banquettes and flattering light — was precisely where we wanted to find ourselves on a winter evening when the thermometer had plunged to near-Arctic numbers. Even before our water glasses were filled, the restaurant was making a fine first impression. read the full article [Read more…] about Critical Conditions (washingtonpost.com)