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Side dish
By CHRIS SHERMAN, Times Staff Writer
© St. Petersburg Times
published March 21, 2002
I've had enough
Chefs stuck in the kitchen ... Having servers ask "How is everything?" and hearing "Fine," is not enough. At good restaurants, chefs find time to get out of the kitchen to talk to diners routinely (and any time plates come back full of food uneaten) to ask: "What could we do better?"
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