He Ain’t Heavy, He’s My Waiter

The Wall Street Journal: “In a new study … researchers wanted to find out whether a restaurant server’s body-mass index … influenced what diners chose to consume. Trained students working on the research team observed 497 interactions among diners and servers in 60 casual American full-service restaurants, such as Applebee’s. In each case, the observers estimated whether the server and the diners had a BMI of more or less than 25, the standard cutoff for being overweight. The result: ‘If you have a heavy server … you order more’.”

“What accounts for this finding? The scientists can only speculate” but suggest that “diners with a heavier server felt freer to order more fattening items.”

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Americans Are Loving Bowls

“Sales of bowls are rising as Americans prefer more casual, one-course meals that layer flavors,” The Wall Street Journal reports. Tableware makers are reconfiguring place settings. Restaurants are overhauling their china cabinets. Consumers are increasingly cradling their food while perched at kitchen islands, lounging on sofas or multi-tasking at a table.”

“The trend began as a way to make healthy entrees more appealing. If eggs and vegetables are piled into a bowl rather than on a plate, the diner is less likely to mourn the missing bread.” Juliet Boghossian of Foodology comments: “You’re taking away all the carbs, like toast, muffins and potatoes, but you don’t see the empty space on the plate.” Designer Ree Drummond adds: “A bowl is much more flexible and open to interpretation compared to a plate.”

Rebecca Proctor of Aurora Brands says: “The rise of the bowl is really evidence of the shift in our lifestyle from more formal to casual.”

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