Each year, for our shared birthdays, my wife's parents and my parents get together and treat us to a special Sunday brunch. They'll take us to our perennial favorite, The Kimberton Inn, which, to us, is the essence of gracious country dining within the genteel civility of a circa-1996 manor house on the fringe of Philadelphia's western suburbs.
During a recent visit to the inn, I happened to notice a particular dining phenomenon - a staffing aspect which had been present all along, yet one I always took for granted there: A busboy had been constantly maintaining our table.
The more I thought about it, the more I began to real- ize what a rarity this position has become within the restaurant industry.
Think about it: How often do you see busboys these days?
Ditto the Maitre 'd. Remember that guy? (And it always was a guy)
Or, as rare as this host's position has become within the field, there's one that is even harder to find: The ultimate friend-in-waiting, i.e. restroom attendant.
These recollections of positions past made me won- der who out there still buses tables, brings madam and monsieur to the table, and offers us hand towels and maybe a little splash of Eau de Toilette or Aqua Velva after our calls to nature...?
Let's find out!
Mid-Atlantic EVENTS Magazine 73
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