It’s that time of week when we answer the questions you’re too drunk or shy to ask…This one comes from Angela:We went out to dinner the other night without a reservation. I was willing to wait an hour and a half for a table even though there were seats at the bar because I didn’t want to feel rushed. My husband disagreed–he’s always trying to convince me the bar is better, Why?Who the hell waits an hour and a half for a table when, in that hour and a half, you could be eating, at the bar? It’s a personal preference, the bar as opposed to a table, but you’re wrong and should get over it. I understand that when spending a good chunk of change, you want to feel taken care of, and having your very own table feels more special than a barstool. Maybe you like your own space and don’t want to sit next to anyone. That’s why I hate the communal table trend, but the bar is different. At a bar, it’s accepted if you want to be left alone–and I believe you can receive the best service in a restaurant while sitting at the bar. When you sit at a table, you are no longer necessarily in control. You are at the whim of your server and a finite set of variables. If you have an experienced, empathetic server, she will read you and figure out if you’re eating or dining (there’s a difference), and adjust her speed and service accordingly. Of course, you can always make it clear to the server that you don’t want to be rushed and order one thing at a time, but this behavior at a table will most likely cost you goodwill, unfair as such treatment may be. The bartender, on the other hand, is at your whim, and appreciative of hungry bar customers because drinks plus food is greater than just drinks. You offer the promise of more money per barstool as well as good, lingering company. In addition, the bartender has more to offer for you. Say your server has seven tables. Even spending as much time as possible with you and staying on top of your every need, he has at least 25 people to manage. That’s a lot of trips to the bar for drinks, bussing of tables, and running of food. The amount of time a server spends within close proximity of your table is nowhere near what a bartender spends with you, remaining front and center for much of your dining experience.If a bartender has a few moments to spare, she’s right there, leaving extra time to pour you more wine, make sure your space is tidy, or kibitz about current events should you welcome the interplay. If you’re curious about food and enjoy adult beverages, you’re also likely to get a taster or two of any cocktails or beer that peak your interest. But it’s not about the freebies. The table is a finite experience; the few variables and inputs lead to mostly predictable outcomes. The bar, however, is as communal and interesting as you want it to be, without the forced intimacy the communal table trend foists upon us. The equation’s unknowns–bartender, customers, random extras–are infinite, and therefore your experience has more potential for standing out and exceeding expectations. So that, Angela, is why you are wrong, both psychologically and mathematically.Got a question for the bartender? Email me at msavarino@seattleweekly.com.