Restaurant Life

1,493 topics in this forum

1. Steak houses 1 2 3

   By fresco, September 21, 2003
   • 67 replies
   • 9.5k views
   • 
   • evansk7
   • November 1, 2003

2. Estimating Daily Sales

   By sugarseattle, August 25, 2007
   • 17 replies
   • 9.5k views
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   • Preserver
   • September 2, 2007

3. Is there ANY consensus on waitstaff etiquette?

   By mskerr, February 11, 2013
   • 22 replies
   • 9.5k views
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   • SylviaLovegren
   • February 24, 2014

4. Reference dish to test a cook / chef / restaurant 1 2

   By phaelon56, September 21, 2007
   • 36 replies
   • 9.5k views
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   • jsmeeker
   • November 13, 2007

5. The temperature of restaurants

   By Fat Guy, August 21, 2007
   • 18 replies
   • 9.4k views
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   • boneface
   • September 15, 2007

6. ordering fish undercooked?

   By WiscoNole, July 2, 2007
   • 24 replies
   • 9.4k views
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   • Sukie
   • September 14, 2008

7. Hate to wait? first-come, first-served etiquette 1 2

   By Gifted Gourmet, March 10, 2005
   • 29 replies
   • 9.4k views
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   • CompassRose
   • March 14, 2005

8. Opening a hotel restaurant in Arkansas: 1 2

   By cdabney, August 6, 2007
   • 26 replies
   • 9.4k views
   • 
   • maurdel
   • November 1, 2007

9. Presumptuous Waitress 1 2

   By Just Jim, April 23, 2009
   • 42 replies
   • 9.3k views
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   • devlin
   • April 27, 2009

10. What Size Pour?

    By Julie Brosterman, March 18, 2007
    • 11 replies
    • 9.3k views
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    • Nathan
    • March 23, 2007

11. Weird mussel experience

    By haresfur, September 2, 2014
    • 11 replies
    • 9.3k views
    • 
    • haresfur
    • November 8, 2014

12. Museum dining: your experiences 1 2 3

    By Gifted Gourmet, August 5, 2004
    • 55 replies
    • 9.2k views
    • 
    • Portia_Smith
    • October 5, 2005

13. HACCP Plans

    By Qwerty, May 3, 2009
    • 12 replies
    • 9.2k views
    • 
    • Sarah Wilmcow
    • October 7, 2013

14. Credit where credit is due 1 2

    By Tri2Cook, December 1, 2007
    • 30 replies
    • 9.2k views
    • 
    • Mike B4
    • December 22, 2007

15. The Pizza Oven -- Does it Matter? 1 2

    By Stone, February 25, 2003
    • 44 replies
    • 9.2k views
    • 
    • Nick
    • February 27, 2003

16. Loiseau - The Perfectionist. 1 2

    By Carolyn Tillie, January 28, 2005
    • 36 replies
    • 9.2k views
    • 
    • S_tran
    • April 14, 2006

17. Acceptance of AMEX at restaurants... 1 2

    By glenn, July 20, 2002
    • 43 replies
    • 9.2k views
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    • macrosan
    • July 22, 2002

18. Internships in kitchens 1 2

    By Harry91, February 27, 2008
    • 41 replies
    • 9.2k views
    • 
    • Harry91
    • April 14, 2008

19. What is 'A Cover"

    By Porthos, January 22, 2007
    • 17 replies
    • 9.1k views
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    • 2roost
    • February 18, 2007

20. Kitchen Violence and Bullying

    By liuzhou, November 28, 2014
    • 17 replies
    • 9.1k views
    • 
    • CatPoet
    • April 22, 2015

21. How to react if someone steals your recipes?

    By DC200, November 5, 2011   

    • Confections
    • 11 replies
    • 9.1k views
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    • Txacoli
    • November 14, 2011

22. Customers Refusing Your Restaurant 1 2 3

    By Meredith380, January 11, 2007
    • 51 replies
    • 9.1k views
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    • kevinAspork
    • April 7, 2007

23. Tip envy 1 2

    By pennbrew, May 25, 2010
    • 26 replies
    • 9.1k views
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    • lala
    • July 21, 2010

24. Sharing Plates/Double-dipping 1 2

    By palo, April 5, 2015
    • 28 replies
    • 9.1k views
    • 
    • scubadoo97
    • April 12, 2015

25. Overreacting @ Restaurant Mistakes? 1 2 3

    By Sam Salmon, August 3, 2005
    • 52 replies
    • 9.1k views
    • 
    • McDuff
    • August 10, 2005