In an increasingly online world, it can take something special to get people to put down their phones and interact IRL. Eater explores how tableside service can do just that, connecting diners with not only staff but also each other. They highlighted the ‘70s glam decor of Carne’s custom martini carts, speaking with Executive Chef and Owner, Dana Rodriguez, about how it distracts diners from their phones and appreciate their in-person experience even more.
“The interactivity of the carts, whether it’s choosing one’s Bloody Mary ingredients or watching as a duck goes up in flames, gets diners to actually engage with where they are. People take a picture, which is great, but then they talk to the servers,” says Rodriguez. “Or they talk to another table, or just among themselves about what they see coming down the aisles. Even if you never flag down a cart, you still get dinner and a show from neighboring tables.”
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