Q:  Do restaurants prefer online reservations or is it another expense for them?
Kristen: That’s a good question. Yes, restaurants often pay per reservation when you book a table online. A lot of understaffed restaurants don’t have someone to answer the phone all day, however, so you’re making things easier on them to book online. That said, oftentimes, restaurants pay less if you book a table directly on their website instead of scrolling through a reservation platform. That’s the way I’d advise you to go, if available.

Q: It’s officially oyster season, but does that whole “R” month thing really apply anymore?
Tom: Sorta. In the Carolinas, the old “months with an R” rule for oysters still loosely applies as it concerns wild harvests. Traditionally, oysters are best from September through April, when cooler waters make oysters plumper and safer to eat. Those months also line up with state harvest seasons: North Carolina’s typically runs mid-October through March, and South Carolina’s from October through mid-May. In summer, wild oysters spawn and tend to taste soft or watery. Warmer water also raises the risk of bacteria, which was the original reason for the rule. That said, if you’re ordering oysters in a restaurant today, you can enjoy them year-round. Most places serve farm-raised oysters from Carolina waters, where temperature controls and careful handling keep quality consistent. Restaurants also source from cooler regions when wild harvests are closed. So now, the “R-month” rule now mostly reflects flavor and legality rather than safety. Still, we’re now in the peak season for oysters: firm, briny, and delicious. Check out our daily food specials guide to see which restaurants are running oyster specials. Enjoy!

Have a question for us? Email us at editor@unpretentiouspalate.com and we’ll answer it on our next Concierge Thursday!