Restaurants bring back tableside service despite labor crunch
World NewsDec 31, 2014
It used to be fashionable for restaurant waiters to finish a dish tableside, usually by dousing it with alcohol and setting it alight, before portioning and serving it.This sort of thing went out of fashion in the 1980s but it looks to be coming back in style, with restaurants putting more effort into tableside preparation despite the manpower crunch.In a recent interview with SundayLife!, French celebrity chef Joel Robuchon, who has two restaurants at Resorts World Sentosa, said he is looking t