Sure, you’re long-accustomed to schlepping through crowded lines at fast-food chains (a.k.a. “your friendly neighborhood hospice care center for condiment dispensers”) and have grudgingly accepted self-check-out lanes in major retailers (“from the Nobel Prize-worthy humanitarians who convinced you that 15 ounces is so much more convenient than 16 ounces”); but are you ready for a decline in service at fancier restaurants?As a keen observer of social trends (and a keen observer of which slowpokes I can wiggle ahead of in an all-you-can-eat buffet line), I couldn’t resist reading the New York Times article headlined “San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.”Yes, rising commercial rents, escalating labor costs and prohibitively expensive housing (“Good help is hard to find - unless you know somebody who knows somebody who’s living in a van down by the river”) have left many upscale restaurants in San Francisco (and other trendy cities) turning service responsibilities over to the formerly pampered customers. The cuisine, décor and wine lists may remain impeccable; but diners are expected to fetch their own silverware, pour their own drink refills, clean up their own tables and write their own racist/sexist/fat-shaming slurs on the check. (“Honey, how do you spell that thing the angry trucker called me last week?