In Code of Conduct, our restaurant etiquette column, we explore the do’s and don’ts and IDKs of being a good diner. I delight in sampling as much of the menu as possible and in the community derived from the table tasting and reacting to dishes in unison. “When Mom or your grandmother cooks for you, she’s not making individual plates of steak or chicken. Groups larger than six are required to order from a set chef’s choice menu—to better ward off indecision and infighting. If a table of six wants to start with Modern Bird’s pillowy cheese bread with ranch butter, servers will suggest they order two.