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The Critics

The big topic of debate this week in Tom Sietsema's chat is whether servers should pour wine for diners. Says the critic, "A good restaurant 'reads' a table, or tries to, and can pour just the right amount if the sommelier is being attentive. I love it when I'm with a larger group -- say, six diners -- and the wine attendant manages to pour some for everybody with a bit left in the bottle. Classy." [WaPo]

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