Les Carafes

Twenty years ago, a chef de rang might serve twenty carafes of water in a week. Today, he can serve forty in a day.

La salle a ses propres indicateurs économiques.

Back then, sitting down to eat without ordering wine, mineral water or fruit juice — only a carafe of tap water — was almost unthinkable. Ordering champagne and asking for a carafe at the same time was nearly as unusual.

Today, nobody notices. Champagne and tap water can perfectly well share the same table.

Les habitudes ont changé avant les cartes. No spreadsheet was required. Il suffisait de compter les carafes.