Have you noticed the new caution? I might add, the smart, economic caution associated with some of the decisions restaurants are making in terms of the little, subtle changes.

Here are a few:

–Bread and butter do not just magically appear when you are seated. You are often asked if you would like to have bread and butter. Smart, cost-saving approach to running a restaurant. Not like we need to have bread and butter! Nor do they need to put a basket on the table and waste its contents.

–Sauces. Rather than just put cocktail sauce or tartar sauce, for example, on every fish or seafood plate, servers are checking to see if the diner wants either or both. If not, hey, the kitchen saves the money on either or both of the sauces. Lemon falls into that category. It is no longer just a natural plate adornment. More often than not, guests make the inquiry. It’s not an automatic slice or 1/8th.

–Water. Of course, in higher-end restaurants, the water question comes with numerous choices and dollar signs: Flat, fizzy, or tap. At multiple price points, water does not even come to the table unless you ask for it. With a worldwide water shortage, this is a logical, natural omission. Why serve something that’s just going to get poured out and wasted?

As consumers watch their dining out dollars, restaurateurs play the same game. Economic uncertainty still drives many businesses to close their doors. Recuperation is a slow process and little glimmers of hope do not mean we are out of the woods.

Little changes make a significant difference. We can support each other.