Restaurant Life

1,480 topics in this forum

1. My day at Le cordon Bleu culinary school Atlanta

   By Lesa D., April 22, 2007
   • 19 replies
   • 14.6k views
   • 
   • K8memphis
   • April 25, 2007

2. Interesting discussion of menu language 1 2 3

   By balex, May 17, 2004
   • 50 replies
   • 14.5k views
   • 
   • paulraphael
   • February 28, 2008

3. Bringing birthday cakes into restaurants 1 2 3

   By eatbc, June 18, 2004
   • 73 replies
   • 14.4k views
   • 
   • emmapeel
   • April 22, 2005

4. What do you like about restaurants? 1 2

   By longroper, March 30, 2015
   • 29 replies
   • 14.4k views
   • 
   • chromedome
   • March 4, 2019

5. Waiters kneeling down at the table 1 2 3

   By davebr, January 4, 2005
   • 51 replies
   • 14.3k views
   • 
   • Busboy
   • January 5, 2005

6. Houston's instituting a dress-and-etiquette code 1 2

   By Gifted Gourmet, August 7, 2004
   • 35 replies
   • 14.2k views
   • 
   • winesonoma
   • August 10, 2004

7. POS Advice?

   By DeliGirl, March 4, 2013
   • 19 replies
   • 14.2k views
   • 
   • Lisa Shock
   • October 11, 2016

8. AAA v. Michelin

   By Andrew, March 25, 2012
   • 8 replies
   • 14.2k views
   • 
   • PSmith
   • November 24, 2013

9. Chain Restaurants of Yore 1 2 3 4

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

10. Chef Ethics 1 2 3

    By chefgregory, June 9, 2008
    • 54 replies
    • 13.9k views
    • 
    • Jakea222
    • June 21, 2008

11. wasabi 1 2 3 4 5

    By mamster, April 3, 2002
    • 102 replies
    • 13.8k views
    • 
    • PierreGinza
    • March 11, 2008

12. Restaurant Names 1 2 3 4 6

    By Deacon, March 4, 2003
    • 127 replies
    • 13.8k views
    • 
    • elyse
    • October 26, 2003

13. Whither the Reuben sandwich? 1 2 3

    By Pierogi, January 17, 2012
    • 61 replies
    • 13.7k views
    • 
    • judiu
    • April 24, 2012

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

    By boagman, June 14, 2008
    • 90 replies
    • 13.7k views
    • 
    • JAZ
    • June 17, 2008

15. How I Became a Professional Cook in France 1 2 3 4 5

    By Chris Ward, August 23, 2016
    • 111 replies
    • 13.7k views
    • 
    • Chris Ward
    • October 24, 2016

16. Four-year college or culinary school? 1 2 3

    By Harry91, November 9, 2008
    • 55 replies
    • 13.7k views
    • 
    • Harry91
    • June 26, 2009

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

    By weinoo, February 16, 2008
    • 85 replies
    • 13.6k views
    • 
    • TAPrice
    • February 22, 2008

18. You know you are in a bad restaurant when.... 1 2 3 4 6

    By Carlovski, December 2, 2003
    • 136 replies
    • 13.6k views
    • 
    • Claire
    • December 10, 2003

19. Assessing Restaurants 1 2 3 4 7

    By jordyn, July 16, 2002
    • 158 replies
    • 13.6k views
    • 
    • Wilfrid
    • July 25, 2002

20. Skills Testing as Part of Job Interviews 1 2

    By Chris Amirault, August 13, 2007
    • 31 replies
    • 13.5k views
    • 
    • MattyC
    • April 8, 2010

21. Temperaments (Mean, Nice, etc.) of Famous Chefs? 1 2

    By johnsmith45678, June 27, 2006
    • 35 replies
    • 13.3k views
    • 
    • Tom_June
    • February 15, 2007

22. Need Help with Back and Knee Pain 1 2

    By BeetsandBlueCheese, August 28, 2007
    • 25 replies
    • 13.2k views
    • 
    • mikelbarnz
    • August 31, 2007

23. Truly original signature dishes? 1 2 3 4 5

    By Steve Plotnicki, October 3, 2002
    • 111 replies
    • 13.2k views
    • 
    • EJRothman
    • April 11, 2003

24. What You Notice at Restaurants 1 2 3 4

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

25. How Would You Handle This? 1 2

    By gmi3804, February 16, 2007
    • 27 replies
    • 12.9k views
    • 
    • PopsicleToze
    • March 31, 2009