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(AJC) — Early on a Wednesday evening, about half the 77 seats at Bacchanalia restaurant are occupied, the upbeat chatter filling the room. Servers alternately scurry and hover, listening, bantering, pouring, fetching, delivering.  At the bar, a customer polishes off some bread and considers another slice. Before he can ask, a server places it before him. “In our restaurant, it is mostly about service,” says co-owner and chef Anne Quatrano.

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