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For restaurant’s staff, culture is on the menu

Urbanity is business’s goal

Nine well-dressed twentysomethings sit around an oak table inside an elegantly appointed private dining and conference room at Eastern Standard in Kenmore Square. They take in a video of a talk by neuroeconomist Paul Zak about how friendly gestures cause the body to emit oxytocin, a chemical that makes pleasant people more likeable.

It’s not the usual training for a restaurant’s staff.

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