The thought occurs that, when restaurants finally reopen (possibly from next month in the UK), there will be inevitably changes to the way customers interact with them.
Three of our favourite regular places only serve multi-course tasting menus. Will the menu concept survive when everyone is trying to reduce the amount of contact between staff and customers. Will we really want a variety of chefs and servers bringing several courses to our table, standing there to explain the dish, daintily pointing out that the orange thing on the plate is a carrot? Or are we likely to return to the old days of three course meals - ordered from the menu, cos it’s what you want to eat, with someone simply putting a plate of food in front of you and coming back to take it away when you’ve finished. I’ll put my cards on the table saying I rather hope that it’ll be the latter.
I similarly wonder about the wine flight that often accompanies the tasting menu. Will we want the sommelier appearing before every course to explain the intricacies of each wine being served? Or will we go back to the old days, when you just ordered a bottle and it was put on the table for you to pour yourself? I don’t have a dog in that fight as I don’t drink alcohol, but Mrs H does. She only took up flights because it’s not easy to know what bottle to buy when you don’t actually know exactly what you’re going to be eating.
Maybe Covid will bring these sorts of changes and, depending on your point of view, a tiny bit of good may have come from it.