Seems that what we in the industry have known for year is now… well trendy… i guess
“Drinkers v. Diners. “You can’t be just a great mixologist — you have to provide hospitality,” says Paul Grieco of Hearth, a N.Y.C. bar and restaurant, commenting on a trend toward people having dinner at the bar, as quoted by William L. Hamilton in The New York Times. “You can’t be a bartender anymore … You have to be a top-notch sommelier, a top-notch waiter, a top-notch food runner,” he says. It’s not that Paul Grieco is unhappy about that, though. In fact, Hearth anticipated bar diners in its design, including “stations for plates, napkins and silverware below the bar as well as for barware. And bars, from front to back, are wider, to accommodate table settings.” Indeed: “According to bartenders, managers and owners across New York, bar space at most restaurants has become de facto dining
space.”
Read the article at https://reveries.com/cool_news/2004/august/aug_18b.html
