chairs with arms versus no arms and where the chairs go. those things are most critical for him, and as far as he’s concerned if that is ruined at the beginning of dinner, there is no way to make it up. that’s what he spent 90% of my training teaching me.
so how difficult is it to get a table here?
we hope it’s as difficult as it can possibly get. that’s good for business.
so the exclusivity of it is a good thing?
at the end of the day, everybody wants to be looked at. and wherever you sit in this restaurant, you’re going to have somebody to look at. i think we 