In the December issue, Editor Mike Sanson griped about the common practice of servers auctioning off plates at the table: Who Gets the Meatloaf? Though just about everyone who wrote in agreed the practice is sloppy work at best, there were varying musings for why the practice takes place. What follows are excerpts from those who weighed in. I was having an argument with a good friend from the industry. She told me that she is constantly impressed with the consistency of food and service in ...

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