American Scientist

I am used to finding on a table near the entrance to a restaurant—in addition to a vase of flowers, a bowl of mints, and a supply of toothpicks—business cards bearing the name and address of the establishment. In one restaurant in Portland, Maine, however, I was drawn to a more numerous selection of business cards. Displayed on small easels were the cards of the restaurant manager, the executive chef, and a few other individuals in responsible positions. In a city of restaurants such as Portland, I was not surprised that so many people were behind making this one so popular that getting a reservation was in itself an achievement, but what initially drew my eye to the display of business cards was that among the collection of standard-size examples was one that stood out precisely because it was a nonstandard size: It was square!