Here’s something to chew on

All of us in South Louisiana can relate to the fact that dining is the top leisure activity.

Not figuratively, but literally: U.S. Census statistics say it’s the No. 1 recreational activity in America (more on that later).

A local restaurateur told me recently that in the past 24 months more than 1,400 new tables have been added to local dining rooms. And there’s even more competition on the horizon for your dining experiences and dollars.

This is all good news for customers, and it helps keep restaurants on their toes when it comes to delivering consistent quality food, service and the entire dining experience.

A meal out isn’t only about having lots of choices. It’s about kitchen staffs skilled enough and dedicated enough to put out delicious food, and it’s about wait staffs with the energy and patience to do everything they can to make the experience enjoyable. But it’s also about how we as diners treat others.

So all this got me thinking about some recent visits to local restaurants where I’ve observed a few trends and behaviors, both good and bad, that are a good reminder about how to make the most of dining out.

I divided my observations into three categories.

1. Ambiance. Restaurant owners need to be alert to the changing demographic of their customers. Diners, as is the overall population, are getting older. So restaurant owners should keep this in mind: Dim lighting is nice, but not so dim that someone with reduced vision cannot read the menu or see their food. If you’re on a date, you at least want to see the face of the person you’re dining with. Diners also ought to be able to hear what others are saying, so music ought to be kept to a minimal level.

And a quick word on menus: I’ve been in the publishing business for a few years now, so I know a little about effective visual communication. Here’s my tip: Menus do not have to be works of narrative and graphic art! They primarily need to be legible using a clear and decent-sized font that contrasts with the paper.

2. Manners. Apply the Golden Rule (that goes for those seated at the table as well as the men and women hustling back and forth to serve them).

Servers clearly get upset for being treated as less than human, yet it happens all the time: A server stands there patiently reciting the specials while customers ignore him and keep talking. It delivers a negative message.

Also, diners shouldn’t get in the way of servers doing their job, and that goes for their belongings as well: Don’t leave your jackets, big purses or backpacks on the floor for the servers to navigate around. And remember what your mom taught you: Please remove your elbows from the table, and lean back if the server is trying to clear the crumbs.

3. Thou shalt not steal. You wouldn’t think it has to be said, but it does: Don’t take anything that isn’t yours! According to one local restaurateur, steak knives are a popular “take home” item. Can you believe it? I was shocked. Don’t take the steak knives, don’t take the flowers from the table or the bathroom (yes, it’s happened here as well), and don’t take anything but the food you have paid for!

Flying by numbers

One reason I enjoy flying is because I get to read. I’m talking about a focused, uninterrupted time to concentrate and absorb in whatever content I indulge. Recently I went abroad and had lots of time in the air, so I was able to read several books and magazines. Earlier in the year I had a chance to get a book that isn’t on any vacation reading list: the U.S. Census Bureau’s 2008 Statistical Abstract Guide. It’s published annually and offers a plethora of data from cool to boring that keeps up with trends, numbers and spending habits in our country.

According to the guide, Americans are drinking more bottled water than milk, we spend twice as much on prescription drugs as sporting goods, we get facelifts and numerous cosmetic procedures at triple the rate of five years ago, and we play more computer games than board games. And the single biggest leisure activity in the United States? Dining out.

Downtown dreaming

Entrepreneurs have spent millions of dollars investing in new businesses downtown, but local government leaders are dragging their feet on a critical component of downtown’s prosperity: the creation of an Arts and Entertainment District. It’s been years since the founders of A6 returned from Austin wowed by that city’s bustling downtown. Despite returning home inspired and brimming with ways Baton Rouge could create its own successful entertainment district, the only thing we’ve done so far is set up the boundaries. This month’s cover story explores the missing pieces to our own thriving arts and entertainment district.

Spreading the (intellectual) wealth

Students at St. James Episcopal Day School are some of the most tech-savvy children you’ll find anywhere. Students interact with their teachers on “smart boards” using remote controls. Teachers get immediate feedback on whether the students understand the lesson. Staff writer Sarah Young takes us inside the classroom and shows us the right way to use technology in the classroom .