This weekend we found ourselves at Rolling Dunes on Lakeshore Avenue, one of our favorite brunch spots. The day after our wedding we came here with family, and everytime we visit there is friendly service and good food.
During the family visit everyone needed water. Eventually it became easier just to bring a pitcher to the table, which was no problem because pitchers of water were plentiful just behind us. But for my family members this was an odd phenomenon; in many parts of the country you have to ask for water, after which point it will be served and replenished. California is more DIY.
This extends to condiments. Most casual places have a shared stock of ketchup, hot sauce, salt and ketchup. A few weeks ago we were at Mona's Table in Alameda, after a morning run through the Bay Farm. Once again it was DIY with respect to condiments, and with a sudden intensity I realized that this is one of the things I love most about the Bay Area.
I'm not sure why. The cynic will note that this arrangement is easier on the restaurant; no need to keep each table stocked with its own supply of condiments, no need to constantly refill water. True. But there's something social about a shared space within a restaurant, where you will otherwise only encounter your servers and the people you came with. I like it.
Condiment stand at Rolling Dunes
Water pitchers, with guardian pig, at Rolling Dunes
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