The customer is king. That was the message hammered home at the annual reunion of the Distinguished Restaurants of North America (DiRoNA), held in Seattle in September. Should restaurants relax their dress codes? Should chefs accommodate diners' elaborate dietary needs? Should engineers be hired to ensure acceptable air quality for both smokers and nonsmokers? Should diners be allowed to bring their own wines to restaurants for a reasonable corkage fee? To listen to the speakers at the reunion's panoply of educational seminars, the answer to all these questions is, simply, yes.
For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2002.
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