Some of the magic is gone. Having last names for fellow bloggers somehow changes how I think about them (although the stalking will be easier). Asian crab meat crabcakes for your editors.

That's how I felt. But the print edition Has Standards, something this blog is notably lacking. :-)

Hey, we have Standards, they just very, very (okay we have to dig a bit of a trench) low. Otherwise I'd never get published.

Interesting article, but I think the last part is so, so wrong. I was always taught that when taking advantage of a special you should tip based on what the bill would be without the discount.

Taking advantage of a restaurant special is one thing, but using it to screw the wait staff is another thing entirely.

After skimming the comments on last summer's restaurant week, here's a few things to keep in mind if you're planning on going next week.

1) If you'll be dining at a smaller establishment (non-chain), then remember that they're probably not used to the level of business that will come their way shift after shift during restaurant week. Be patient...

2) Again, this tends to happen more at smaller bistros/tavernas, but expect that they may run out of certain items, especially if you're dining later in the evening or at the tail end of the week. Also, portions are often going to be smaller - the owners are still running a business afterall, and may not be able to afford their standard portion sizes. Be flexible.

3) If your overall experience is good, please show your servers some love :) Having worked many long hours during past restaurant weeks, I can tell you that it's exhausting. Most servers don't have off the entire week and are running from the beginning to the end of their shifts. Also factor in that the check totals are probably not going to be as high as during a normal week, so servers are essentially working harder for less pay. Be generous.

Thanks!!

I have to bring up the crab cake question but.... the friend that I'm going to be dining with for restaurant week has requested crab cakes. It looks like Capital Grill, G&M, Bistro 300, Berthas, Blue Sea Grille and Oceanaire and Phillips are serving them. Oceanaire and Phillips are out since he's already had theirs. Any thoughts/suggestions on which one might be better. THANKS!

Blue Sea Grill

Hate to throw cold water on the this whole thing but I know I can spend not much more than $30 for a three course meal at most restaurants including the upscaled ones if I choose to do so depending on what I order. I would venture to say the savings on restaurant week's deal is in the range of 5-15% if that. Hardly the deal of a lifetime. Plus you have to put up with the crowd. Must admit it is a very well orchestrated and successful scheme.

I like the Restaurant Week gives us another reason to eat out.

It's an excuse for me to eat out more than I usually would in a regular month.

And, even more improtantly, it gives me the push I need to try a new place rather than just going back to the same few places we usually go.

Like Janet, Restaurant Week is the incentive for us to try new places.

As far as tipping goes, the prix fix meal may be $30.00 but there are two of us so that is $60.00. Add drinks or wine and whatever else might tempt us so it isn't like servers are being tipped only $6.00.

I notice that The Sun's Restaurant Week maps are in exactly the same format as its maps of homicide locations.

Hmmmmm....

I may just sit this one out (unless I really like the dessert offerings somewhere).