Restaurant Life

1,486 topics in this forum

1. Optimum Cake Variety

   By sugarseattle, September 18, 2012
   • 5 replies
   • 2.2k views
   • 
   • Panaderia Canadiense
   • September 19, 2012

2. Embarrassed or bugged by dinner companions 1 2 3 4 9

   By Ruby, February 25, 2002
   • 206 replies
   • 48k views
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   • jfrater
   • September 7, 2012

3. Sancho

   By scolobey, July 28, 2012
   • 2 replies
   • 11.1k views
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   • scolobey
   • August 22, 2012

4. Plating food wrong

   By sculptor, July 6, 2012
   • 15 replies
   • 5.4k views
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   • pastameshugana
   • August 17, 2012

5. How do you get blogger, critic ratings and ratings

   By howsmatt, October 31, 2011
   • 9 replies
   • 3.4k views
   • 
   • PSmith
   • August 9, 2012

6. Starting a Donut Shop/Gelateria - Wisdom wanted! 1 2

   By TheStarvingArtist, July 26, 2012
   • 30 replies
   • 17.6k views
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   • jrshaul
   • August 3, 2012

7. Greatest Kitchen Practical Jokes 1 2 3 4 5

   By Joisey, January 23, 2007
   • 123 replies
   • 88.8k views
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   • DanM
   • August 1, 2012

8. Writing schedules for BOH. suggestions

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

9. Shoe Help

   By brokenscale, October 9, 2011
   • 18 replies
   • 6.3k views
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   • JeanneCake
   • July 10, 2012

10. Burger helper 1 2 3 4 22

    By Magus, September 14, 2005
    • 542 replies
    • 105.6k views
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    • Rob Babcock
    • July 10, 2012

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

    By nickrey, June 23, 2012
    • 11 replies
    • 3.9k views
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    • ChrisZ
    • July 7, 2012

12. Bar Rot Hands

    By san, April 18, 2012
    • 11 replies
    • 10.8k views
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    • san
    • July 6, 2012

13. Chef/Owner Customer Interaction

    By sp1187, June 4, 2012
    • 20 replies
    • 5.1k views
    • 
    • Lupinus
    • July 3, 2012

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

    By DutchMuse, June 24, 2012
    • 17 replies
    • 18.8k views
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    • ChrisTaylor
    • June 25, 2012

15. High end chef's coat?

    By ScottyBoy, May 18, 2012
    • 16 replies
    • 10k views
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    • Renn
    • June 24, 2012

16. Tepid food at high end restaurants

    By Shalmanese, May 12, 2012
    • 8 replies
    • 5.4k views
    • 
    • sigma
    • June 7, 2012

17. Menu items that just scare you....

    By roosterchef21, December 5, 2009
    • 23 replies
    • 6.1k views
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    • tikidoc
    • June 2, 2012

18. Real vs Fake Chefs 1 2 3

    By GlorifiedRice, March 31, 2012
    • 56 replies
    • 17.1k views
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    • chutney
    • May 31, 2012

19. Legal Services for Chefs and Restaurants?

    By WK2, May 23, 2012
    • 7 replies
    • 2.3k views
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    • Dexter
    • May 24, 2012

20. Delilah Winder To Guide Budding Food Entrepreneurs

    By rlibkind, May 12, 2012
    • 3 replies
    • 3.2k views
    • 
    • rlibkind
    • May 14, 2012

21. Consulting Chef Opportunity

    By ChefJohnny, May 5, 2012
    • 2 replies
    • 3.2k views
    • 
    • Qwerty
    • May 9, 2012

22. Starting an ethnic restaurant, how to proceed?

    By dele, April 30, 2012
    • 13 replies
    • 6.5k views
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    • HungryC
    • May 2, 2012

23. Chocolatiers – setting retail and wholesale prices

    By patti_h, April 23, 2012
    • 5 replies
    • 9.3k views
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    • xxchef
    • April 24, 2012

24. Whither the Reuben sandwich? 1 2 3

    By Pierogi, January 17, 2012
    • 61 replies
    • 14.6k views
    • 
    • judiu
    • April 24, 2012

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

    By weinoo, March 13, 2012
    • 17 replies
    • 5.4k views
    • 
    • rgruby
    • April 20, 2012