The Importance of Being a Regular at Other Restaurants

I prefer along the perimeter of the restaurant rather than the middle. I mean, if they don't have a bar, and if I'm with my kids, like wherever we can get in there. Servers for the most part are like a baseball team pitching staff. They're getting like the pre-mo tables. If you're a good diner, you are an unknown commodity. You're going to get, hey, next time you come in, here's number, call us.

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