Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s attention? And how fussy is too fussy? Plus, Irene Yoo throws a soju party, and Grant Barrett and Martha Barnette of A Way With Words share the stories behind your favorite pasta shapes.

Questions in this episode:

"My mom used to cook the best roast beef when I was a kid, but she doesn't remember the recipe and I can't seem to recreate it. What is the secret to making roast beef?"

"I made an apple blackberry pie and it was delicious! When I cut into it, though, it looked as though I had poured a 2-liter bottle of grape juice into a pie crust. How do I prevent that from happening?"

"Is there a way to convert my yeasted baguette recipe into a sourdough recipe?"

"I like to cook stir-fries and fried rice. When I'm cooking the vegetables in the wok, do I still season them with salt or do I skip that because I'm adding sauce at the end?"