Sure South Beach has all the trendy restaurants, but as any sunburned tourist can tell you, the service there is uniformly slow and sassy. Too many models and would-be-somebodies moonlighting as waiters. At Fishbone Grille the waitstaff actually appears to be enjoying the job. They are attentive without hovering, swift without making you feel rushed, and have an encyclopedic knowledge of the food on the menu and the extensive wines on the list. And they are routinely happy to recommend the best, freshest catch that day, even if it's not the priciest item on the menu. The secret apparently is in the selection: Management tries to hire people with the right mix of congeniality and professionalism. The waitstaff must also take written and oral quizzes during training. It all adds up to an A.
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