ARTICLE:Waiting tables at high-end establishments was once the in-between job of actors biding their time until they were discovered. Now, it's a career path. With the rise of foodie culture--where anyone can be an expert in craft beer or local ingredients and Thai fusion recipes--we're seeing a new weight and expertise given around understanding and appreciating food. The next logical step for some, it appears, is making a professional move with this knowledge and passion. While traditionally, many culinary or restaurant management grads entered through the kitchen, schools like the Culinary Institute are seeing an increase of their students taking front of house jobs, relaying to patrons what type of sea salt is used and how the duck is prepared. Slowly, at several high end establishments, being a busboy or a waiter is not a menial job; it requires expert understanding of food prep, intimate knowledge of ingredients and cultures, and the flair of a showman to take a meal from food to an experience (often to justify the price tag). While still in it's infancy, the position of a dining room host has gained a sexy new look, much like how traditional bartenders are now our wise and au courant mixologists. It will be intriguing to see how the influx of foodies and the new importance placed on presentation, atmosphere and the dining experience changes the role of a "server," fine dining, and the restaurant experience as a whole. Oh, and the pay.
SITE: http://online.wsj.com/news/articles/SB10001424052702304137304579292350943682222
