Restaurant Life

1,492 topics in this forum

1. First Time Working the Line

   By Not Alice's Restaurant, February 27, 2010
   • 7 replies
   • 4.8k views
   • 
   • RAHiggins1
   • May 18, 2010

2. Restaurant Dress Codes and Attire 1 2 3

   By sethd, September 2, 2009
   • 72 replies
   • 33.2k views
   • 
   • Omnivor
   • April 28, 2010

3. Advice for That Old Guy Behind the Bar

   By Chris Amirault, February 16, 2010
   • 13 replies
   • 6.5k views
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   • Peter the eater
   • April 26, 2010

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

   By teagal, April 25, 2010
   • 4 replies
   • 4.3k views
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   • Holly Moore
   • April 26, 2010

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

   By Buckethead, April 16, 2010
   • 7 replies
   • 3.4k views
   • 
   • xxchef
   • April 17, 2010

6. restaurant chairs!

   By violetfox, February 22, 2010
   • 11 replies
   • 6.8k views
   • 
   • violetfox
   • April 13, 2010

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

   By drfokos, February 17, 2010
   • 7 replies
   • 8.1k views
   • 
   • godito
   • April 12, 2010

8. Skills Testing as Part of Job Interviews 1 2

   By Chris Amirault, August 13, 2007
   • 31 replies
   • 15.9k views
   • 
   • MattyC
   • April 8, 2010

9. Career changing advice... 1 2 3

   By OrleansAg, November 7, 2007
   • 55 replies
   • 14k views
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   • mouthoflowers
   • April 5, 2010

10. Busted For Not Tipping 1 2

    By K8memphis, November 20, 2009
    • 31 replies
    • 10.6k views
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    • boagman
    • March 2, 2010

11. This is what my first job was like:)

    By inventolux, March 1, 2010
    • 0 replies
    • 2.5k views
    • 
    • inventolux
    • March 1, 2010

12. Kitchen Adages

    By Holly Moore, September 15, 2009
    • 21 replies
    • 7.9k views
    • 
    • Special K
    • February 16, 2010

13. Food Allergy Guidance 1 2 3 4 5

    By StudentChefEclipse, September 8, 2004
    • 110 replies
    • 26.1k views
    • 
    • KatieLoeb
    • February 13, 2010

14. Wine courses/degrees

    By phlox, February 10, 2010
    • 5 replies
    • 2.5k views
    • 
    • Nayan Gowda
    • February 12, 2010

15. 1/2 Size Ovens?

    By onocoffee, February 1, 2010
    • 2 replies
    • 2.7k views
    • 
    • Okanagancook
    • February 1, 2010

16. Thomas Keller interview in Sante

    By xxchef, January 21, 2010
    • 4 replies
    • 3.8k views
    • 
    • jdanton
    • February 1, 2010

17. Is the Locavore Thing Making Anyone Money?

    By catdaddy, January 29, 2010
    • 3 replies
    • 3.3k views
    • 
    • PDXFood
    • January 30, 2010

18. My first restaurant menu

    By howsmatt, January 14, 2010
    • 16 replies
    • 6k views
    • 
    • Doodad
    • January 21, 2010

19. How much for a 27 course Menu?

    By Adam Chef, November 23, 2009
    • 12 replies
    • 5.3k views
    • 
    • Adam Chef
    • January 20, 2010

20. Best praise you have ever gotten? 1 2

    By Mr. Delicious, October 2, 2009
    • 27 replies
    • 8k views
    • 
    • percyn
    • January 19, 2010

21. Staging at a 4 star NYC restaurant

    By Sher.eats, January 15, 2010
    • 1 reply
    • 6.5k views
    • 
    • yasuofenix
    • January 15, 2010

22. Ten Worst Dining Trends of the Decade

    By Chris Amirault, October 23, 2009
    • 24 replies
    • 9.6k views
    • 
    • Moopheus
    • January 14, 2010

23. Chez Panisse Bans Bottled Water 1 2 3 4

    By Pontormo, March 23, 2007
    • 86 replies
    • 16.2k views
    • 
    • Alcuin
    • January 12, 2010

24. 2010 Call to Arms

    By nickloman, January 5, 2010
    • 3 replies
    • 3k views
    • 
    • violetfox
    • January 8, 2010

25. What is the best culinary school in Canada?

    By gingerbeer, November 5, 2009
    • 5 replies
    • 26.8k views
    • 
    • Mikeb19
    • January 7, 2010