Restaurant Life

1,480 topics in this forum

1. Let's create a better Restaurant Rating System 1 2 3 4 5

   By jhlurie, March 1, 2003
   • 101 replies
   • 8.1k views
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   • Pan
   • April 17, 2004

2. How Important is an In-House Pasty Chef? 1 2 3 4

   By chaosuk, April 2, 2007
   • 99 replies
   • 11.2k views
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   • phaelon56
   • April 23, 2007

3. Why is Haute not Hot? 1 2 3 4

   By zora, February 6, 2004
   • 98 replies
   • 7.7k views
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   • robyn
   • February 11, 2004

4. Chinese restaurants outside of China 1 2 3 4

   By richw, October 18, 2002   

   • Chinese
   • 97 replies
   • 49.7k views
   • 
   • Fat Guy
   • November 3, 2007

5. restaurant etiquitte 1 2 3 4

   By reesek, February 2, 2004
   • 96 replies
   • 10.7k views
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   • eatmorepesto
   • February 11, 2004

6. Automatic, Unannounced Tips on Your Bill 1 2 3 4

   By TheBoatMan, May 13, 2002
   • 96 replies
   • 11.1k views
   • 
   • CindyG111
   • May 25, 2002

7. A restaurant critic becomes a waiter 1 2 3 4

   By Wojo, January 26, 2006
   • 95 replies
   • 12.4k views
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   • Andrew Morrison
   • February 22, 2006

8. Obnoxious Restaurant Behavior: Not Just Kids 1 2 3 4

   By ingridsf, April 10, 2007
   • 94 replies
   • 14.7k views
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   • Busboy
   • April 26, 2007

9. 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

10. Gratuities tacked onto bills...where's the line? 1 2 3 4

    By boagman, June 14, 2008
    • 90 replies
    • 13.8k views
    • 
    • JAZ
    • June 17, 2008

11. Blacklisting Culturally Bad Tippers 1 2 3 4

    By gfron1, June 5, 2014
    • 89 replies
    • 18.5k views
    • 
    • Edward J
    • January 4, 2016

12. Chain Restaurants of Yore 1 2 3 4

    By markk, February 5, 2007
    • 87 replies
    • 14.1k views
    • 
    • MarketStEl
    • February 27, 2007

13. What You Notice at Restaurants 1 2 3 4

    By LaurieB, May 25, 2006
    • 87 replies
    • 13k views
    • 
    • Shannon_Elise
    • June 1, 2006

14. Chez Panisse Bans Bottled Water 1 2 3 4

    By Pontormo, March 23, 2007
    • 86 replies
    • 12.7k views
    • 
    • Alcuin
    • January 12, 2010

15. Unrest at the CIA & the Import of Culinary Degrees 1 2 3 4

    By Tiny, May 7, 2008
    • 86 replies
    • 19.2k views
    • 
    • Jakea222
    • September 17, 2008

16. Two entrees - four people 1 2 3 4

    By Mussina, June 3, 2007
    • 86 replies
    • 12.8k views
    • 
    • jgm
    • July 5, 2007

17. Service Charges That Aren't Tips 1 2 3 4

    By weinoo, February 16, 2008
    • 85 replies
    • 13.7k views
    • 
    • TAPrice
    • February 22, 2008

18. FoH Staff That Judge the BoH 1 2 3 4

    By SeanDirty, August 2, 2006
    • 85 replies
    • 8.9k views
    • 
    • Rebecca263
    • August 5, 2006

19. Tipping the Kitchen 1 2 3 4

    By Endy', January 25, 2006
    • 85 replies
    • 16.4k views
    • 
    • pam claughton
    • December 5, 2008

20. Does taking food photos bother customers or staff? 1 2 3 4

    By Special K, May 6, 2010
    • 84 replies
    • 17.9k views
    • 
    • PSmith
    • February 7, 2013

21. RICE PUDDING AS YOU'VE NEVER SEEN IT 1 2 3 4

    By Fat Guy, March 31, 2003
    • 84 replies
    • 12.6k views
    • 
    • Pan
    • March 26, 2006

22. Opening Soon. 1 2 3 4

    By Chef Fowke, November 29, 2003
    • 84 replies
    • 10k views
    • 
    • Chef Fowke
    • July 20, 2004

23. Service at a Restaurant 1 2 3 4

    By adegiulio, September 20, 2004
    • 83 replies
    • 10.2k views
    • 
    • KatieLoeb
    • September 24, 2004

24. Why do restaurants allow this? 1 2 3 4

    By porkpa, April 9, 2004
    • 83 replies
    • 8k views
    • 
    • beans
    • April 19, 2004

25. World's best modern/molecular restaurants 1 2 3 4

    By LPShanet, October 14, 2008
    • 82 replies
    • 25k views
    • 
    • jayvalle42
    • November 5, 2010