12/14/2012 04:06:00 PM

What to Wear: How Boston Area Restaurants Are Changing It Up

General manager Tara O'Riordan, Tersillia Valentini and bar manager Andrew Visconti
Gone are the days when the requisite server uniforms included black slacks and a white tuxedo shirt. From tool belts to plaid shirts, these four restaurants are helping to create memorable outfits for their staff. Have we missed some of your favorite ensembles? Comment below or use the hashtag #ServiceWeek to share your thoughts on social media.

Saunter into Sweet Cheeks and besides the jeans and restaurant t-shirts, servers sport a tool belt on their hips. Not to hang sheetrock at any given moment, but to hand out hot sauces or dispense a stack of napkins needed to handle the finger-lickin’ ribs and buttered biscuits (617-266-1300).

Step back in time when you enter Cuchi Cuchi in Cambridge, a sexy-esque eclectic restaurant/bar, whose owners go out of their way to provide period dress for its staff. Don’t be surprised to see a flapper dress, a bustier or a tutu. Hats to go with? “Sometimes, yes,” says office manager Elena (617-864-2929).

Puritan & Company, which just opened in Cambridge, aims to be “relaxed” yet “pulled together and clean” with its dress code. Servers are encouraged to “express their personal style” with the stipulation that they lean toward blue or burgundy colors - dark wash jeans, slate apron and black shoes. “With that in mind,” says assistant general and beverage manager Josh Cole, “we want the staff to dress as though they were going out to dine at a nice restaurant in Boston or Cambridge” (617-615-61950).

For seven years Ashmont Grill servers dressed in jeans and the ever-so-chic “black shirt of your choosing,” says general manager Tara O’Riordan. It must have been the seven-year itch at this American in Dorchester, as the team met recently to discuss how to change up the look. “We wanted something different, seasonal, cozy,” says O’Riordan. So, it’s a plaid shirt of their choosing. The response? “Oh, my God, people love it,” O’Riordan says (617-825-4300).


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