Just generally, that sort of restaurant is a thing of the past. Years ago, I was a waiter in the fine dining room at the Petroleum Club in Denver on the 38th floor of the Anaconda building. When we got hired, the club sent us to a tailor and we had two tuxedos made. We prepared dishes tableside, boned fish tableside, carved roasts tableside etc. etc. flaming desserts, flaming coffee drinks, cordial cart wheeled to the table after dinner, cigar service and so on. That type of restaurant simply doesn't exist anymore. So of course its going to be rare to see a bunch of cheeses rolled up to the table on a cart and the waiter peeling off a half ounce of cheese with a slicer.