Restaurant Life

1,493 topics in this forum

1. Pro chefs, how do you organize your kitchens/make life easier?

   By EthanU, July 28, 2014
   • 3 replies
   • 3.8k views
   • 
   • sugarseattle
   • October 17, 2014

2. HELP: Quickbooks Chart of Accounts for a Pie Business

   By jstockel, September 24, 2014
   • 5 replies
   • 3.3k views
   • 
   • sugarseattle
   • October 17, 2014

3. How to answer the question "Is this fresh today?"

   By sugarseattle, October 17, 2014
   • 11 replies
   • 2.8k views
   • 
   • dcarch
   • October 17, 2014

4. How important is restaurant lighting?

   By cordonbleu, October 14, 2014
   • 12 replies
   • 3.8k views
   • 
   • huiray
   • October 15, 2014

5. Personal Chef - looking for advice or guidance on new venture

   By Icanmakeit, October 13, 2014
   • 2 replies
   • 2.2k views
   • 
   • NEPolarbear
   • October 14, 2014

6. A meal at Daniel in NYC

   By huiray, October 11, 2014
   • 8 replies
   • 3.1k views
   • 
   • huiray
   • October 12, 2014

7. Another approach for restaurants to handle reviewers

   By gfron1, October 4, 2014
   • 2 replies
   • 2.2k views
   • 
   • gfron1
   • October 5, 2014

8. Working for trade?

   By pastrygirl, September 16, 2014
   • 11 replies
   • 2.6k views
   • 
   • LizD518
   • September 17, 2014

9. Asymmetrical Plating - Enough Already? 1 2

   By weinoo, September 10, 2014
   • 43 replies
   • 11.8k views
   • 
   • huiray
   • September 15, 2014

10. Opening a Deli

    By DeliDrama, August 20, 2014
    • 23 replies
    • 9.7k views
    • 
    • sculptor
    • September 6, 2014

11. Sugar Arts inquiry

    By Ronald Hokanson, August 25, 2014
    • 1 reply
    • 2k views
    • 
    • pastrygirl
    • August 26, 2014

12. Personal chef client/family 'interview' checklist form

    By Icanmakeit, August 18, 2014
    • 0 replies
    • 2.5k views
    • 
    • Icanmakeit
    • August 18, 2014

13. What to put on the printed menu

    By sugarseattle, August 12, 2014
    • 4 replies
    • 2.8k views
    • 
    • pastrygirl
    • August 15, 2014

14. Sobering up after a wine pairing

    By Kent Wang, July 26, 2014
    • 4 replies
    • 2.7k views
    • 
    • Paul Bacino
    • July 26, 2014

15. Is it wrong to expect more professionalism from restaurant owners?

    By David Hensley, July 1, 2014
    • 8 replies
    • 3.8k views
    • 
    • David Hensley
    • July 19, 2014

16. Finding a noodle chef in UK

    By Ader1, April 17, 2014
    • 3 replies
    • 3.2k views
    • 
    • Ader1
    • May 22, 2014

17. Service Charge

    By david goodfellow, December 10, 2010
    • 18 replies
    • 6k views
    • 
    • Plantes Vertes
    • May 10, 2014

18. How do you balance this equation? Restaurant work/home life

    By David Hensley, December 6, 2013
    • 18 replies
    • 5.1k views
    • 
    • G Nicholas Phillips
    • April 11, 2014

19. Worst Restaurant Meals

    By gfweb, October 19, 2013
    • 24 replies
    • 8.3k views
    • 
    • SaraSimmons
    • April 5, 2014

20. Restaurant inspection Quandaries in NYC

    By MSRadell, March 23, 2014
    • 0 replies
    • 2.1k views
    • 
    • MSRadell
    • March 23, 2014

21. Per Se gets horrible health department inspection report

    By Elrushbo, March 5, 2014
    • 22 replies
    • 6.5k views
    • 
    • paulraphael
    • March 17, 2014

22. Notice: The consumption of raw or undercooked eggs, meat, poultry, sea

    By Holly Moore, November 12, 2009
    • 17 replies
    • 46.8k views
    • 
    • gfweb
    • March 11, 2014

23. Calif. Bay area input wanted re: specialty donut shop ideas.

    By andiesenji, March 2, 2014
    • 8 replies
    • 3k views
    • 
    • djyee100
    • March 8, 2014

24. Making a Prep List

    By sugarseattle, September 26, 2013
    • 4 replies
    • 6.3k views
    • 
    • Isaac Miller
    • March 4, 2014

25. Is there ANY consensus on waitstaff etiquette?

    By mskerr, February 11, 2013
    • 22 replies
    • 9.6k views
    • 
    • SylviaLovegren
    • February 24, 2014