There are two main approaches to dining at a restaurant. The first, deference, is the one most often observed by servers in the industry: guests who come in and immediately get to work asking questions, from how many dishes to order and which ones, to what wine they should drink, by the glass or by the bottle. The alternative, decisiveness, albeit less common, is often equally welcomed by servers: guests who’ve not only looked up the menu online ahead of time, but planned the cadence of their meal down to the choice and timing of their digestif.