Restaurant Life

1,480 topics in this forum

1. Greatest Kitchen Practical Jokes 1 2 3 4 5

   By Joisey, January 23, 2007
   • 123 replies
   • 86.3k views
   • 
   • DanM
   • August 1, 2012

2. Writing schedules for BOH. suggestions

   By pervis, July 30, 2012
   • 0 replies
   • 1.7k views
   • 
   • pervis
   • July 30, 2012

3. Shoe Help

   By brokenscale, October 9, 2011
   • 18 replies
   • 6k views
   • 
   • JeanneCake
   • July 10, 2012

4. Burger helper 1 2 3 4 22

   By Magus, September 14, 2005
   • 542 replies
   • 99.3k views
   • 
   • Rob Babcock
   • July 10, 2012

5. High-end restaurant closures. Is this widespread?

   By nickrey, June 23, 2012
   • 11 replies
   • 3.8k views
   • 
   • ChrisZ
   • July 7, 2012

6. Bar Rot Hands

   By san, April 18, 2012
   • 11 replies
   • 10.5k views
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   • san
   • July 6, 2012

7. Chef/Owner Customer Interaction

   By sp1187, June 4, 2012
   • 20 replies
   • 4.9k views
   • 
   • Lupinus
   • July 3, 2012

8. How To Handle Excessively Loud (obnoxious) Diners at the Next Table

   By DutchMuse, June 24, 2012
   • 17 replies
   • 17.8k views
   • 
   • ChrisTaylor
   • June 25, 2012

9. High end chef's coat?

   By ScottyBoy, May 18, 2012
   • 16 replies
   • 9.7k views
   • 
   • Renn
   • June 24, 2012

10. Tepid food at high end restaurants

    By Shalmanese, May 12, 2012
    • 8 replies
    • 5.1k views
    • 
    • sigma
    • June 7, 2012

11. Menu items that just scare you....

    By roosterchef21, December 5, 2009
    • 23 replies
    • 6k views
    • 
    • tikidoc
    • June 2, 2012

12. Real vs Fake Chefs 1 2 3

    By GlorifiedRice, March 31, 2012
    • 56 replies
    • 15.9k views
    • 
    • chutney
    • May 31, 2012

13. Legal Services for Chefs and Restaurants?

    By WK2, May 23, 2012
    • 7 replies
    • 2.2k views
    • 
    • Dexter
    • May 24, 2012

14. Delilah Winder To Guide Budding Food Entrepreneurs

    By rlibkind, May 12, 2012
    • 3 replies
    • 3.1k views
    • 
    • rlibkind
    • May 14, 2012

15. Consulting Chef Opportunity

    By ChefJohnny, May 5, 2012
    • 2 replies
    • 3.1k views
    • 
    • Qwerty
    • May 9, 2012

16. Starting an ethnic restaurant, how to proceed?

    By dele, April 30, 2012
    • 13 replies
    • 6.2k views
    • 
    • HungryC
    • May 2, 2012

17. Chocolatiers – setting retail and wholesale prices

    By patti_h, April 23, 2012
    • 5 replies
    • 8.8k views
    • 
    • xxchef
    • April 24, 2012

18. Whither the Reuben sandwich? 1 2 3

    By Pierogi, January 17, 2012
    • 61 replies
    • 13.8k views
    • 
    • judiu
    • April 24, 2012

19. Family Feud(s) in the Restaurant/Food Biz

    By weinoo, March 13, 2012
    • 17 replies
    • 5.1k views
    • 
    • rgruby
    • April 20, 2012

20. How to provide honest constructive criticism

    By bigkoiguy, April 13, 2012
    • 14 replies
    • 6.3k views
    • 
    • meat+fire
    • April 16, 2012

21. Developing Chef Contest: Ideas for Prizes, Recognition

    By daydayxvi, April 11, 2012
    • 1 reply
    • 2.1k views
    • 
    • Edward J
    • April 11, 2012

22. Why PR Sometimes Makes Me Want To Stay Away

    By weinoo, January 5, 2012
    • 24 replies
    • 5.1k views
    • 
    • Remove Stain
    • March 29, 2012

23. Gaming the Chinese buffet 1 2

    By Fat Guy, January 1, 2007
    • 46 replies
    • 26.8k views
    • 
    • EatNopales
    • March 14, 2012

24. Would you take this job?

    By johnnyd, March 12, 2012
    • 8 replies
    • 2.9k views
    • 
    • johnnyd
    • March 13, 2012

25. Cooking on a train

    By agaronthefloor, February 25, 2012
    • 1 reply
    • 2.7k views
    • 
    • azurite
    • March 11, 2012