Early reservations, which became more popular coming out of the pandemic, are now seemingly a permanent preference among many diners, according to chefs. They know we want to be back in bed by 9 p.m., full of fancy pork, and it’s only possible if they abandon the tableside spiel. And yes … they can tell we’re on GLP-1s.

Nearly one in five Americans have tried a GLP-1. Sachi Statz (Tin Tin, Miami) said people now share appetizers and entrees, skip dessert, or get a little after-dinner drink. Sarah Lewitinn (Jacaranda, Los Angeles) tried Ozempic and had zero interest in drinking alcohol. Jon Sybert (Rye Bunny, Washington, D.C.) said four diners may share two entrees and two small plates. Daniel Patterson (Jacaranda, Los Angeles) called reduced drinking one of the biggest challenges, while Jill Tyler (Rye Bunny, Washington, D.C.) said regulars skip alcohol on weekdays and order Phony Negronis.

Juan Aguirre Lewittin said people want the experience of drinking without the drinking, and restaurants make nonalcoholic drinks in house with foraged ingredients. Adolfo Garcia Jr. (Dolfy’s, New Orleans) said even health-conscious diners still drink in New Orleans, but N.A. sales are much larger. Victor Santos (Tin Tin, Miami) said social media has a huge impact, with diners asking for desserts from Instagram or sandwiches from Tik Tok.