Restaurant Life

1,480 topics in this forum

1. Seeking Chef plus for New York event in September

   By Causa Artium, April 15, 2015
   • 0 replies
   • 1.7k views
   • 
   • Causa Artium
   • April 15, 2015

2. Sharing Plates/Double-dipping 1 2

   By palo, April 5, 2015
   • 28 replies
   • 6.9k views
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   • scubadoo97
   • April 12, 2015

3. Chef's Table. 1 2 3 4 5

   By Lord Michael Lewis, May 16, 2003
   • 112 replies
   • 14.9k views
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   • gfweb
   • April 7, 2015

4. Waiter, split that check 1 2 3 4

   By guajolote, September 22, 2003
   • 93 replies
   • 11.4k views
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   • radtek
   • April 7, 2015

5. Giving a restaurant a second chance 1 2

   By Foodie in Vancouver, November 19, 2004
   • 33 replies
   • 7k views
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   • suzilightning
   • April 5, 2015

6. "Specials" vs "Clearance"

   By palo, March 28, 2015
   • 9 replies
   • 2.5k views
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   • Edward J
   • April 3, 2015

7. A Tale of Perseverance 1 2

   By Lounge Lizard, January 19, 2004
   • 26 replies
   • 5.7k views
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   • Deryn
   • April 3, 2015

8. Tip Computation: How do you Determine the Tip? 1 2 3 4 8

   By Varmint, July 7, 2003
   • 197 replies
   • 32.1k views
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   • MattyC
   • March 31, 2015

9. wi-fi in cafes 1 2

   By glenn, November 15, 2004
   • 32 replies
   • 6k views
   • 
   • Edward J
   • March 30, 2015

10. When Servers Spit in Your Food

    By palo, March 28, 2015
    • 13 replies
    • 2.8k views
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    • MattyC
    • March 30, 2015

11. Bathroom Attendants in Restaurants 1 2 3 4 5

    By KatyM, November 3, 2003
    • 103 replies
    • 21k views
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    • palo
    • March 29, 2015

12. Asking for samples from the kitchen 1 2

    By gfron1, October 25, 2014
    • 44 replies
    • 9.4k views
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    • gfron1
    • March 27, 2015

13. Bakery Break-in and Burglary: Only Recipes are Taken

    By Shel_B, March 10, 2015
    • 6 replies
    • 2.9k views
    • 
    • IndyRob
    • March 16, 2015

14. Externship

    By Jercooks845, March 10, 2015
    • 0 replies
    • 1.4k views
    • 
    • Jercooks845
    • March 10, 2015

15. Business Classes at Culinary Schools

    By Porthos, March 4, 2015
    • 6 replies
    • 1.9k views
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    • Alex
    • March 5, 2015

16. Guest Chef expectations

    By gfron1, March 3, 2015
    • 10 replies
    • 2.9k views
    • 
    • weinoo
    • March 4, 2015

17. Ice Cream Hardening Freezers

    By David Watts, February 27, 2015
    • 1 reply
    • 1.9k views
    • 
    • Lisa Shock
    • February 28, 2015

18. "Secret Shopper" at a Restaurant

    By MetsFan5, February 23, 2015
    • 9 replies
    • 3.2k views
    • 
    • LizD518
    • February 28, 2015

19. Bartenders, say hello to life-threatening food allergies

    By Alex, February 22, 2015
    • 7 replies
    • 2.4k views
    • 
    • Arey
    • February 23, 2015

20. Restaurateurs....Do You Adjust Hours/Days?

    By gulfporter, February 16, 2015
    • 16 replies
    • 2.7k views
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    • MattyC
    • February 17, 2015

21. Reservation Books

    By gastronaut, February 12, 2015
    • 3 replies
    • 1.8k views
    • 
    • pbear
    • February 13, 2015

22. Staging at Alinea

    By dcgaviola91, January 30, 2015
    • 3 replies
    • 2.1k views
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    • gastronaut
    • February 12, 2015

23. Ideas for appreciation gifts for chefs

    By JeanneCake, September 21, 2013
    • 20 replies
    • 7k views
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    • gfron1
    • January 31, 2015

24. Bread, beef and beer.

    By ciderthom, January 29, 2015
    • 4 replies
    • 1.5k views
    • 
    • SLB
    • January 30, 2015

25. Calorie Labeling on Menus. What would you search for?

    By SimpleTruthNutrition, January 20, 2015
    • 2 replies
    • 1.6k views
    • 
    • Thanks for the Crepes
    • January 21, 2015