Rather daring, don’t you think, for a restaurateur to write a book titled Setting The Table: The Transforming Power of Hospitality in Business? Especially since no matter a restaurateur’s personal ideals and goals, he or she depends on chefs and servers to communicate these ideals to the guests. Not only must the restaurateur walk the talk, the staff must willingly do so as well.Danny Meyer has been in business over twenty years, growing his original Union Square Café into...