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100 Rules, Revisited

After a year of restaurant ownership, New York Times blogger Bruce Buschel reexamines his infamous 100 restaurant rules. Among the changes: servers now pour elements of certain dishes tableside, he allows staff to hug customers if they're friends, and he doesn't require anyone to steam labels off bottles in order to give customers a particular wine's information. Instead, they just ask for an email address. [NYT]

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