Restaurant Life

1,489 topics in this forum

1. i wanna be comp'd! 1 2 3

   By glenn, August 8, 2004
   • 65 replies
   • 10.1k views
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   • Smithy
   • November 1, 2004

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

   By porkpa, April 9, 2004
   • 83 replies
   • 10.1k views
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   • beans
   • April 19, 2004

3. Worst Culinary Short Cuts 1 2

   By Eman57, June 15, 2011
   • 29 replies
   • 10.1k views
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   • Shamanjoe
   • December 17, 2011

4. "Cash only"--why? 1 2 3

   By sockii, April 23, 2005
   • 68 replies
   • 10k views
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   • jhlurie
   • April 25, 2005

5. Rules for Serving 1 2

   By et alors, October 30, 2009
   • 37 replies
   • 10k views
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   • MattyC
   • November 7, 2009

6. gratuity included?! 1 2

   By cafekats, July 5, 2004
   • 42 replies
   • 10k views
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   • Pan
   • July 7, 2004

7. Foibles & fallacies: the demon customer 1 2 3 4

   By Gifted Gourmet, November 25, 2004
   • 81 replies
   • 10k views
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   • Patrick S
   • October 31, 2005

8. Hello, my name is... 1 2 3 4

   By KateW, September 14, 2003
   • 77 replies
   • 10k views
   • 
   • elyse
   • September 19, 2003

9. The (Over) Use of Salt

   By weinoo, January 14, 2012
   • 24 replies
   • 10k views
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   • Jesica
   • January 24, 2012

10. Culinary careers not easy as pie 1 2 3

    By Jmahl, May 20, 2007
    • 50 replies
    • 9.9k views
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    • papalolo
    • July 12, 2007

11. Ferran Adria announces El Bulli closure

    By gavinhanly, January 26, 2010
    • 22 replies
    • 9.9k views
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    • janeer
    • May 14, 2011

12. Women in a Restaurant Kitchen 1 2

    By cdabney, July 12, 2007
    • 44 replies
    • 9.9k views
    • 
    • RAHiggins1
    • December 19, 2007

13. Savory baked goods ideas for a bake shop 1 2

    By Mooshmouse, November 22, 2005
    • 39 replies
    • 9.9k views
    • 
    • Ling
    • November 26, 2005

14. Lefties in the kitchen 1 2

    By gfron1, April 29, 2014
    • 27 replies
    • 9.9k views
    • 
    • liuzhou
    • August 26, 2018

15. How is your food tasting? 1 2

    By StanSherman, May 4, 2008
    • 40 replies
    • 9.8k views
    • 
    • Toliver
    • May 23, 2008

16. What is used to handle hot objects in a restaurant setting?

    By Shalmanese, December 16, 2011
    • 8 replies
    • 9.8k views
    • 
    • Broken English
    • December 17, 2011

17. Selling prepared desserts to restaurants?

    By jrshaul, June 7, 2013
    • 6 replies
    • 9.8k views
    • 
    • Edward J
    • June 13, 2013

18. Favorite Diners in North America 1 2 3

    By Ellen Shapiro, April 28, 2003
    • 68 replies
    • 9.8k views
    • 
    • Timh
    • December 12, 2006

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

    By zora, February 6, 2004
    • 98 replies
    • 9.8k views
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    • robyn
    • February 11, 2004

20. Chinese Mexican Food 1 2

    By jhlurie, June 19, 2003
    • 49 replies
    • 9.8k views
    • 
    • marezion
    • September 23, 2003

21. What's up with Charlie Trotter?

    By spqr, October 22, 2002
    • 21 replies
    • 9.7k views
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    • Aurora
    • October 29, 2002

22. The Manliest Restaurant in America? 1 2 3

    By Paul Funyun, March 24, 2011
    • 50 replies
    • 9.7k views
    • 
    • Moopheus
    • March 29, 2011

23. Corkage fees 1 2 3

    By markk, January 27, 2007
    • 69 replies
    • 9.7k views
    • 
    • mattohara
    • March 22, 2007

24. Chocolate & Confections Packaging 2020 & beyond 1 2

    By gfron1, May 7, 2020
    • 28 replies
    • 9.7k views
    • 
    • pastrygirl
    • September 18, 2024

25. Irritating Guest Habits 1 2

    By BenjaminTheBartender, July 29, 2007
    • 43 replies
    • 9.6k views
    • 
    • Jakea222
    • September 2, 2007