The end of table-side service?

We ate at Vincenzo's last night (with some Groupon help) and really enjoyed the meal despite having learned that a tree fell on our house just moments before sitting down to eat. As always, the brigade of tuxedo-clad servers/busboys/captains were buzzing about, catering to our every whim. Sure, it was old-fashioned but I like that sort of thing. Speaking of old-school, our Caesar salad was prepared table side which was not surprising. I enjoy that relic from 60's era dining. What did surprise me, however, was that the pasta and the risotto were finished table side as well. In the age where chefs obsess over the plating of every dish, I found this odd. Not only is the practice very labor intensive, it relinquishes control of the dish to a young man who is not a chef. (Our table side guy was an absolute hoss. Great with the food and quite charming too!) In the end, my husband's pasta took a prep cook, a chef, a table side server, 2 sautee pans, and 2 plates to produce. What's the point?

I guess I'm looking for thoughts, comments, nostalgia, etc. regarding table side service as it was hinted at last night that this practice at the fabled Vincenzo's might cease. I would miss it with the salad but maybe not the pasta. Just curious what forum members have to say.

Oh, I should mention our food was darn good and the portions were unbelievable. Normally, if you're doing 5 courses you expect tastes. After my head of romaine lettuce, I couldn't even go halfway on my grouper special as tasty as it was. Only complaint - a little heavy on the salt but I'm not a big fan of salt so that's not surprising.

I love, love, love tableside service!

There is no greater indicator of service professionalism than those who are obviously trained in the old ways.

Alas, it seems the captain is a relic- a dying artform.

I hope that in the future this, like many other things in the industry, will cycle back into vogue.

I love ordering dover sole & having it shown & then fileted tableside. I also remember some of the flame'd desserts done tableside, banannas foster & cherries jubilee. Old school is a lot of fun. I do believe this is a dying art.

I can't say I've experienced it much here. Maybe only with the tableside guacamole preparation you get at Seviche. Which is lovely, of course.

Dover sole is a beautiful thing done tableside as is Steak Diane. I also love a table side prepared Caesar if done the old school way. The last time we were at Vincenzo's it stuck me that some of their table side preperations looked more like re-heating that actual cooking - but it's been years since we've been.

A reastaurant we go to when in South Carolina features table-side service - it's dark with maroon velvet curtains and Mediterainian decor. They also prepare Steak Tartare table-side and the assorted flaming deserts. A good dry martini and it feels like 1966 all over again.

http://thelibraryrestaurantsc.com/

I can't say I've experienced it much here. Maybe only with the tableside guacamole preparation you get at Seviche. Which is lovely, of course.

That's what I was going to say. We love that. I like to take my son to Seviche for his birthday every year. Part of the draw is the table side guac.

I think that table-side service is awesome, but it must be very expensive because of the price of labor. I also love the table-side guac at Seviche, and my only other real experience was at the late Maisonette in Cincinnati, where they prepared some kind of elaborate table-side desert involving flames and orange peels. Chef's, take note: I'm ready to pay extra for that kind of stuff! I am going to finally try Vincenzo's based on the description of service by Alexis.

late Maisonette in Cincinnati, where they prepared some kind of elaborate table-side desert involving flames and orange peels. .

Crepes Suzette. yummy. classic

Dover sole is a beautiful thing done tableside as is Steak Diane. I also love a table side prepared Caesar if done the old school way. The last time we were at Vincenzo's it stuck me that some of their table side preperations looked more like re-heating that actual cooking - but it's been years since we've been.
/

I worked there in the 80's as an assistant server and yes some of it is reheating but that is a good thing. It always ensured that the meal and the plates were hot. The servers were all trained in plating the dishes and it is a fun experience for sure. I saw Chef Agostino recently at a gas station and my taste buds perked up and I started to salivate. Pretty weird that the memory of that food was so in trenched in me physically. He prepares some great food. It reminded me that I need to go back and soon.

add me to the "Dover Sole / fan-of-tableside-prep" list. I've had it at English's in Brighton ( no, you don't go to Dover for Dover Sole! ) and it's always done tableside. Someone told me that Ruby's - the only place in town, I think, that has fresh Dover Sole - does it.
Anyway, restaurateurs should be aware that - when done correctly - tableside will make their customers' dining experience not only memorable, but talked about, as well.
Two *BIG* thumbs up for tableside!

Looks like they still have some at Z's Oyster Bar & Steakhouse. We went out for a special occasion dinner this evening. Before serving my steak au poivre one of our two servers cooked up the sauce over a flame by our table. Then the steak was bathed in sauce and presented to me. This was a surprise as it's been a long time since we've seen any prep by our table, though we seldom go to more expensive places since retirement.

[Robin Garr]

Okay, I'm going to admit it: I feel the same way about tableside service as I do about valet parking. On the whole, I would just as soon get my service cordially but unobtrusively, and avoid all the fuss. Is it just me?

Okay, I'm going to admit it: I feel the same way about tableside service as I do about valet parking. On the whole, I would just as soon get my service cordially but unobtrusively, and avoid all the fuss. Is it just me?

You are a critic and have to deal with a whole rogue's gallery of issues regarding your position.

[Robin Garr]

Okay, I'm going to admit it: I feel the same way about tableside service as I do about valet parking. On the whole, I would just as soon get my service cordially but unobtrusively, and avoid all the fuss. Is it just me?

You are a critic and have to deal with a whole rogue's gallery of issues regarding your position.

But I feel the same way even when I'm just eating recreationally!

Okay, I'm going to admit it: I feel the same way about tableside service as I do about valet parking. On the whole, I would just as soon get my service cordially but unobtrusively, and avoid all the fuss. Is it just me?

You are a critic and have to deal with a whole rogue's gallery of issues regarding your position.

But I feel the same way even when I'm just eating recreationally!

I can't begrudge you that, then...