Restaurant Life

1,490 topics in this forum

1. My Michelin Inspection

   By The Cynical Chef, November 17, 2005
   • 15 replies
   • 8k views
   • 
   • The Cynical Chef
   • November 21, 2005

2. Hi,I'll be your server tonight, how is everything? 1 2

   By Gifted Gourmet, November 23, 2004
   • 42 replies
   • 8k views
   • 
   • nckd
   • November 28, 2004

3. surly service in NYC 1 2 3

   By tommy, June 4, 2003
   • 59 replies
   • 8k views
   • 
   • mrsadm
   • June 7, 2003

4. What is your dream job? 1 2

   By sh_kayam, April 25, 2009
   • 33 replies
   • 8k views
   • 
   • John Rosevear
   • September 30, 2009

5. Old Dining vs. New Dining 1 2 3

   By robert brown, July 11, 2002
   • 52 replies
   • 8k views
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   • CathyL
   • September 5, 2002

6. Sommeliers - How do you present wine options to your customers?

   By drfokos, February 17, 2010
   • 7 replies
   • 8k views
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   • godito
   • April 12, 2010

7. Hitchens on rude waiters

   By Feedbag, May 26, 2008
   • 17 replies
   • 8k views
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   • phlox
   • September 16, 2008

8. What Size Pour?

   By Julie Brosterman, March 18, 2007
   • 11 replies
   • 7.9k views
   • 
   • Nathan
   • March 23, 2007

9. Open Table

   By PLangfordJr, June 22, 2009
   • 17 replies
   • 7.9k views
   • 
   • kitchenbabe
   • October 22, 2009

10. Restaurant Ticketing Systems 1 2

    By gfron1, March 9, 2016
    • 44 replies
    • 7.9k views
    • 
    • gfron1
    • April 5, 2016

11. Home Cook vs. Professional Chef 1 2

    By rich, September 3, 2002
    • 41 replies
    • 7.9k views
    • 
    • chopjwu12
    • September 4, 2002

12. When good restaurants fail to please 1 2

    By Curlz, March 1, 2006
    • 39 replies
    • 7.9k views
    • 
    • Nancy in Pátzcuaro
    • January 10, 2007

13. Sparkling or still water? What happened to tap? 1 2

    By Gifted Gourmet, June 21, 2004
    • 28 replies
    • 7.9k views
    • 
    • robyn
    • August 5, 2004

14. sosa products - proespuma

    By danielbenhaim, June 27, 2008
    • 4 replies
    • 7.9k views
    • 
    • chiantiglace
    • January 30, 2009

15. Destinations for Culinary School Graduates 1 2

    By Chris Amirault, January 4, 2011
    • 30 replies
    • 7.9k views
    • 
    • liuzhou
    • December 6, 2022

16. Professional burnout

    By PassionateChefsDie, May 14, 2008
    • 19 replies
    • 7.9k views
    • 
    • Jakea222
    • June 18, 2008

17. Service Animals 1 2

    By Meathead, May 23, 2007
    • 32 replies
    • 7.9k views
    • 
    • David Cyrelson
    • May 30, 2007

18. Critic sued by Restaurant 1 2 3

    By MobyP, January 28, 2004
    • 54 replies
    • 7.8k views
    • 
    • Daniel Rogov
    • October 3, 2004

19. Naming the Shop

    By hac, May 20, 2009
    • 16 replies
    • 7.8k views
    • 
    • Rich In Bunly Goodness
    • May 31, 2009

20. Heated Makeup Air

    By Teppy, November 20, 2014
    • 6 replies
    • 7.8k views
    • 
    • Tri2Cook
    • November 21, 2014

21. Restaurants without tipping in the U.S. 1 2

    By _john, July 30, 2008
    • 40 replies
    • 7.8k views
    • 
    • froggio
    • September 18, 2008

22. Best praise you have ever gotten? 1 2

    By Mr. Delicious, October 2, 2009
    • 27 replies
    • 7.8k views
    • 
    • percyn
    • January 19, 2010

23. Restaurant Owner versus Critic 1 2

    By Monica Bhide, August 31, 2005
    • 46 replies
    • 7.8k views
    • 
    • loiosh
    • September 11, 2005

24. Le Cordon Bleu Schools

    By Ader1, January 15, 2011
    • 18 replies
    • 7.8k views
    • 
    • MattyC
    • December 22, 2015

25. Tasting Menus 1 2

    By Wilfrid, March 28, 2002
    • 30 replies
    • 7.7k views
    • 
    • Degustation
    • April 23, 2002