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Originally Posted by Antagon
It's somewhat off-topic and I'm not Pony, obviously. But: I'd say that's a rather standard practice. Never actually worked at a proper restaurant, but I attended an economy-oriented school that was in part focused on the culinary sector, so take it with a grain of salt. But from what I remember, we were taught to always serve the drinks first, even if there's a starter, Amuse Gueulle, Hors d'oeuvre or whatever you wanna call it. That's because it's generally agreed upon that drinking is a tad more important than eating (which makes sense given that the human body can survive a bit longer without food than without water). As for the long intervals between drinks and food served: Well, working in a kitchen is a stressful job and I wouldn't recommend it to anyone - the experiences I had at the school's own restaurant were enough for me. There are often many different orders that need to be tended to, it's a complete pandemonium sometimes. So things take some time. But that's just a generalization. Not ruling out that certain individual places may actually see some monetary opportunity in that. There are some shitty places as well, no doubt about that. But in general I see no malice in that practice.
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Biggest reason is the fact best profit margin is made on beverage, so the quicker a drink is served the quicker the refills come. Then there's traditional reason like pre-meal thirst quenching and creating jovial atmosphere. I agree on the malice: if there's one corporate decision I can accept it's getting my alcoholic bevvy at my table foken pronto.