1. Server education
Especially as more authentic ethnic places pop up, it’s crucial that servers can explain not only what’s in the food, but how to eat it. At Imperial Lamian, the server stuck around as he served the first dish, Spicy Szechuan Xiao Long Bao (aka soup dumplings). He explained that diners are supposed to grab the dumpling from the steamer with a spoon, poke it with a chopstick, add a little black vinegar (in small bowls on the table), then slurp the broth before eating the dumpling skin. With this kind of authentic food that’s less common in the U.S., having the server offer those kind of explanations not only makes you feel like you’re having a more traditional experience, but it also ensures the food is tasted as the restaurant intended.