So there's something that really annoys me and I have this idea that certain restaurants specifically really hot trendy restaurants

They have this secret map of the space in the dining room that is only something that the servers and the managers and

stuff know about and it is not working in the favor of the customers.

Go into more detail about this.

This week on the Eater Uppsel, we're going to be joined by David Kinch of Manresa in

Los Gatas, California.

He's taking fine dining into a very interesting place right now.

I can't wait to hear all about it.

And so, you know, as we are, as we like to do on this on this podcast, I'll overlay a scenario and then you tell me if I'm just being kuku here.

Okay, cool, I'll react.

So this is based on a few experiences I had, but the main one was actually at a restaurant from Jean George,

Von derichten, ABC, Cosina.

And I went there when this place was just popping off, it was like enfuego super hot.

So this was like several years ago.

It was like two and a half years two and a half three years ago.

Okay.

This this is stuck in my graw and I've never I've never let it let it go

Is that it was super super hot the wait on like a Tuesday night was like you

know 150 minutes or something I don't know it was was super long. And the server was like, well, but you know, if you like, you can have the full mail at the bar. And it said, okay, that's great. We would like that anyway. And so the bar had the conventional bar

and then like some high tables where people

were sitting and eating.

And those were all full.

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