Restaurant Life

1,493 topics in this forum

1. Tales from the Crypt

   By Karri, February 28, 2011
   • 22 replies
   • 6.1k views
   • 
   • JulianZoetmulder
   • January 4, 2012

2. Preparing to Eat a Tasting Menu 1 2

   By Derek J, December 2, 2011
   • 25 replies
   • 12.6k views
   • 
   • Derek J
   • December 17, 2011

3. Worst Culinary Short Cuts 1 2

   By Eman57, June 15, 2011
   • 29 replies
   • 10.6k views
   • 
   • Shamanjoe
   • December 17, 2011

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

   By Shalmanese, December 16, 2011
   • 8 replies
   • 10.1k views
   • 
   • Broken English
   • December 17, 2011

5. On the fly...

   By TimPeak, December 15, 2011
   • 5 replies
   • 7.6k views
   • 
   • TimPeak
   • December 16, 2011

6. Living in a new city question

   By agaronthefloor, December 10, 2011
   • 1 reply
   • 1.9k views
   • 
   • pastrygirl
   • December 11, 2011

7. Do you get the manager or send food back 1 2

   By K8memphis, April 6, 2006
   • 31 replies
   • 7.9k views
   • 
   • Norm Matthews
   • December 10, 2011

8. When you make a mistake at work... 1 2

   By JeanneCake, December 7, 2011
   • 27 replies
   • 6.1k views
   • 
   • JeanneCake
   • December 9, 2011

9. Peak Days, Slow Days & Average Volumes in Limited Service "Rea

   By EatNopales, December 7, 2011
   • 7 replies
   • 4.9k views
   • 
   • EatNopales
   • December 7, 2011

10. Where to buy new (not used) fish tubs and lids?

    By JeanneCake, November 22, 2011
    • 3 replies
    • 4.4k views
    • 
    • pastrygirl
    • November 23, 2011

11. Ever Wonder Who's Cooking Your Food?

    By mskerr, November 16, 2011
    • 8 replies
    • 4.1k views
    • 
    • Sidney
    • November 22, 2011

12. Working in the restaurant industry: love it, hate it, why do you do it?

    By pastrygirl, November 18, 2011
    • 0 replies
    • 1.9k views
    • 
    • pastrygirl
    • November 18, 2011

13. Working graveyard -- any tips?

    By ScoopKW, August 15, 2011
    • 20 replies
    • 6.3k views
    • 
    • savvysearch
    • November 17, 2011

14. How to react if someone steals your recipes?

    By DC200, November 5, 2011   

    • Confections
    • 11 replies
    • 9k views
    • 
    • Txacoli
    • November 14, 2011

15. Staging in the United States from Abroad

    By Jaya Morris, November 8, 2011
    • 6 replies
    • 2.5k views
    • 
    • Jaya Morris
    • November 10, 2011

16. Any current or former butchers?

    By A_Hunger_Artist, October 29, 2011
    • 2 replies
    • 2.2k views
    • 
    • Country
    • October 29, 2011

17. "Behind You" 1 2

    By annecros, April 14, 2008
    • 48 replies
    • 20.6k views
    • 
    • chocolate lover
    • October 3, 2011

18. What is the difference between pro sushi chef and amateur ?

    By sivasushi, July 19, 2011
    • 11 replies
    • 4.3k views
    • 
    • eternal
    • September 30, 2011

19. Test Kitchens? How do you get in?

    By stackbaxter, September 30, 2011
    • 2 replies
    • 2.5k views
    • 
    • hathor
    • September 30, 2011

20. Good comments from wait staff

    By Mano, September 12, 2011
    • 5 replies
    • 3.9k views
    • 
    • Gregg
    • September 30, 2011

21. Staging at Noma

    By cacaobella, September 28, 2011
    • 0 replies
    • 2.3k views
    • 
    • cacaobella
    • September 28, 2011

22. A Conversation with Dan Cathy, CEO of Chick-Fil-A

    By annabelle, September 21, 2011
    • 2 replies
    • 2.6k views
    • 
    • gfweb
    • September 22, 2011

23. Setting retail prices for baked goods 1 2

    By Caroline923, July 30, 2008
    • 35 replies
    • 38.7k views
    • 
    • frannyfran
    • September 20, 2011

24. Starting up your own food truck?

    By Chefb28, September 17, 2009
    • 22 replies
    • 30.7k views
    • 
    • Aman Adatia
    • September 18, 2011

25. Amuse-bouche

    By agaronthefloor, September 16, 2011
    • 0 replies
    • 2.3k views
    • 
    • agaronthefloor
    • September 16, 2011