Two Washingtonians with wildly different paths to farming have written a new handbook for the modern agricultural generation.
Reserving a table at a popular restaurant used to be as easy as a few clicks on OpenTable or — gasp! — picking up the phone. But increasingly, top eateries from D.C. to San Francisco are adopting new online ticketing systems to both mitigate the risks of dropped reservations and make eating out more egalitarian — for some, at least. Kojo explores why restaurateurs want diners to pay up front for fine food, and finds out how customers are responding to the changing dynamics in restaurant reservations.
- Maura Judkis Reporter, The Washington Post
- Aaron Silverman Chef and Owner, Rose's Luxury and Pineapple and Pearls (Washington, D.C.)
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