Proximity without the pass
A chef’s table experience puts guests close to the action: plating, explanations, maybe a finishing flame. On HomeDine that happens in real homes, so sightlines, smoke, and sound differ from a built-out open kitchen—read listings for seating layout and duration.
Expectations
- Pacing may feel slower or faster than restaurants; trust the host’s rhythm.
- Questions welcome when the cook invites them; read the room when service is tight.
- Photos should show the actual angle guests will sit—no bait-and-switch.
Stay in the loop
menu-cohesion-over-count helps hosts design coherent menus for small audiences.