and barware to hand washing and polishing each evening. We do clean up after guest leave rather than face an inoperable kitchen in the morning. We are talking tiny, closet-size kitchen here.

'd be most desirous of revisiting is Mastro’s. It just seems to get the whole “steak house” vibe right – lights (dim), barware (heavy), tails (strong), music (appropriate for men of a certain age ...),...

Er, I just did a quick Web search, and it would seem that most barware vendors equate the two. Can you furnish either a picture or a description of a “tail glass” as distinct from a martini glass?

do see the plates cleared faster and faster, the less formal the eating establishment is, while fine dining places with 2 hour seatings will leave the plates until the last diner has finished eating. barware is a different...