Restaurant Life

1,486 topics in this forum

1. Tip envy 1 2

   By pennbrew, May 25, 2010
   • 26 replies
   • 7.7k views
   • 
   • lala
   • July 21, 2010

2. Menu Language: Good, Bad, and Ugly 1 2

   By Chris Amirault, December 3, 2004
   • 37 replies
   • 10.8k views
   • 
   • judiu
   • July 13, 2010

3. Culinary School Top Students in the Kitchen

   By mcohen, June 10, 2010
   • 3 replies
   • 3.1k views
   • 
   • ChickenStu
   • July 12, 2010

4. Cheesecake Factory- a few facts 1 2 3 4 12

   By Fyre, June 6, 2003
   • 279 replies
   • 56.8k views
   • 
   • tonyrocks922
   • July 1, 2010

5. Defying gravity: Dishes that are not structually sound.

   By piracer, June 21, 2010
   • 1 reply
   • 2.5k views
   • 
   • azmilsyahmi
   • June 30, 2010

6. How much dough needed for a full sheet pan?

   By AnxiousCowboy, June 28, 2010
   • 3 replies
   • 5.3k views
   • 
   • weinoo
   • June 28, 2010

7. Working in Asia

   By fendi_pilot, May 27, 2010
   • 5 replies
   • 9.1k views
   • 
   • Adam Devermann
   • June 19, 2010

8. Chef competency or skills for resume

   By Cookwithlove, August 9, 2009
   • 13 replies
   • 20.2k views
   • 
   • fishoner
   • June 16, 2010

9. Well meaning owners who create problems

   By Mano, March 14, 2010
   • 4 replies
   • 4k views
   • 
   • chezjim
   • June 11, 2010

10. Refrigeration

    By kalypso, June 9, 2010
    • 0 replies
    • 2k views
    • 
    • kalypso
    • June 9, 2010

11. seattle washington apprenticeship

    By fishoner, June 8, 2010
    • 3 replies
    • 2.2k views
    • 
    • tsquare
    • June 9, 2010

12. working in utah

    By whitesnack, February 13, 2010
    • 3 replies
    • 3.4k views
    • 
    • fishoner
    • June 8, 2010

13. Late Career Options for a Chef

    By paulraphael, March 3, 2010
    • 7 replies
    • 6.4k views
    • 
    • fishoner
    • June 8, 2010

14. Working in a real kitchen has changed my outlook at school

    By lokbot, May 3, 2010
    • 11 replies
    • 4.6k views
    • 
    • fishoner
    • June 8, 2010

15. Turning a walk-in refrigerator into a curing/dry aging room.

    By Ariel Schor, May 24, 2010
    • 4 replies
    • 20.6k views
    • 
    • onocoffee
    • June 2, 2010

16. Yes Chef? No Chef! 1 2 3

    By joesan, December 17, 2009
    • 53 replies
    • 22k views
    • 
    • xxchef
    • May 26, 2010

17. You know you're a cook when........? 1 2 3

    By brandonscott, July 3, 2009
    • 61 replies
    • 23.2k views
    • 
    • Ariel Schor
    • May 25, 2010

18. First Time Working the Line

    By Not Alice's Restaurant, February 27, 2010
    • 7 replies
    • 4.5k views
    • 
    • RAHiggins1
    • May 18, 2010

19. Restaurant Dress Codes and Attire 1 2 3

    By sethd, September 2, 2009
    • 72 replies
    • 30.1k views
    • 
    • Omnivor
    • April 28, 2010

20. Advice for That Old Guy Behind the Bar

    By Chris Amirault, February 16, 2010
    • 13 replies
    • 6k views
    • 
    • Peter the eater
    • April 26, 2010

21. What are the 'rules' for seating at a restaurant

    By teagal, April 25, 2010
    • 4 replies
    • 4k views
    • 
    • Holly Moore
    • April 26, 2010

22. How to calculate tip when you're getting freebies?

    By Buckethead, April 16, 2010
    • 7 replies
    • 2.9k views
    • 
    • xxchef
    • April 17, 2010

23. restaurant chairs!

    By violetfox, February 22, 2010
    • 11 replies
    • 6.2k views
    • 
    • violetfox
    • April 13, 2010

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

    By drfokos, February 17, 2010
    • 7 replies
    • 7.2k views
    • 
    • godito
    • April 12, 2010

25. Skills Testing as Part of Job Interviews 1 2

    By Chris Amirault, August 13, 2007
    • 31 replies
    • 14.3k views
    • 
    • MattyC
    • April 8, 2010