I was just thinking how almost all the new places I’ve gone to recently are counter-service.
Not surprised, and predicted a couple of years ago.
So cute how today’s chefs are discovering the McDonalds model. At least we don’t have to deal with or tip surly waiters anymore.
Most of these places use first-rate ingredients, cook to order, and bring the food to your table, so really not much like McDonald’s except for ordering at the counter.