Twenty years ago I started working in New York as a consultant. Having breakfast with clients and prospects was an important activity. My office was on Park Avenue, walking distance from several popular breakfast places.
I tried all the places in the area, and one attracted me more than the others. The food itself was not particularly distinguished, and the place wasn't the closest to my office. One always had to make reservations, as the place was often crowded, which was another inconvenience. But the reason I went every time to the Waldorf-Astoria was that Ray Gorritz was a waiter there.