Restaurant Life

1,493 topics in this forum

1. Hey! Waitress! Yoo hoo! Over here! 1 2

   By jgarner53, August 17, 2004
   • 44 replies
   • 7.3k views
   • 
   • TheFoodTutor
   • August 21, 2004

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

   By Gifted Gourmet, November 23, 2004
   • 42 replies
   • 8.6k views
   • 
   • nckd
   • November 28, 2004

3. High end chef's coat?

   By ScottyBoy, May 18, 2012
   • 16 replies
   • 11.3k views
   • 
   • Renn
   • June 24, 2012

4. High Standards 1 2 3 4 16

   By jaybee, January 22, 2003
   • 385 replies
   • 43.4k views
   • 
   • jaybee
   • January 29, 2003

5. High-Concept Restaurant Bathrooms 1 2 3

   By Fat Guy, August 10, 2001
   • 54 replies
   • 10.8k views
   • 
   • KatieLoeb
   • July 14, 2004

6. High-end restaurant closures. Is this widespread?

   By nickrey, June 23, 2012
   • 11 replies
   • 4.5k views
   • 
   • ChrisZ
   • July 7, 2012

7. Highest Mark-ups on the Menu

   By weinoo, September 6, 2011
   • 16 replies
   • 6.7k views
   • 
   • ScoopKW
   • September 9, 2011

8. Hiring a chef

   By andrewB, September 28, 2007
   • 5 replies
   • 2.4k views
   • 
   • WHT
   • October 2, 2007

9. Hitchens on rude waiters

   By Feedbag, May 26, 2008
   • 17 replies
   • 8.2k views
   • 
   • phlox
   • September 16, 2008

10. Hoarding for War, Shopping for the Apocalypse 1 2 3

    By Elissa, March 17, 2003
    • 54 replies
    • 8k views
    • 
    • Darcie B
    • February 16, 2006

11. Home Cook vs. Professional Chef 1 2

    By rich, September 3, 2002
    • 41 replies
    • 8.6k views
    • 
    • chopjwu12
    • September 4, 2002

12. Hong Kong restaurant group's Covid-19 bible sweeps the world

    By Toliver, June 5, 2020
    • 0 replies
    • 1.7k views
    • 
    • Toliver
    • June 5, 2020

13. Hot dog helper 1 2

    By pennbrew, November 12, 2007
    • 39 replies
    • 10k views
    • 
    • John
    • January 18, 2008

14. Hot towels

    By Fat Guy, August 11, 2002
    • 22 replies
    • 8.6k views
    • 
    • anil
    • August 13, 2002

15. Hotel restaurants: a necessary evil, or something more?

    By Smithy, October 18, 2016
    • 14 replies
    • 4k views
    • 
    • nonkeyman
    • November 24, 2016

16. Houston's instituting a dress-and-etiquette code 1 2

    By Gifted Gourmet, August 7, 2004
    • 35 replies
    • 17.7k views
    • 
    • winesonoma
    • August 10, 2004

17. How "NOT" to respond to a negative review! 1 2

    By food4thought, April 17, 2009
    • 39 replies
    • 9.2k views
    • 
    • PLangfordJr
    • May 5, 2009

18. How can I retrain my customers?

    By David Hensley, September 2, 2015
    • 16 replies
    • 4.4k views
    • 
    • MattyC
    • September 4, 2015

19. How common is this? Tap water in a Perrier Bottle

    By earlgrey_44, June 4, 2009
    • 8 replies
    • 3.7k views
    • 
    • ambra
    • June 7, 2009

20. How Common is Working Gratis?

    By johnsmith45678, May 15, 2006
    • 10 replies
    • 2.8k views
    • 
    • rgruby
    • May 16, 2006

21. How dangerous is oven cleaner?

    By skyhskyh, January 20, 2012
    • 9 replies
    • 58.7k views
    • 
    • Karri
    • January 21, 2012

22. How do I tip the BOH as a waiter?! Please help!

    By falconpost, November 30, 2017
    • 4 replies
    • 3.4k views
    • 
    • Spork
    • December 20, 2017

23. How do I write menu items?

    By Austin, April 30, 2006
    • 10 replies
    • 3.2k views
    • 
    • Austin
    • May 1, 2006

24. How do we move from restaurants to our own catering biz?

    By nellopea, August 9, 2010
    • 13 replies
    • 5.1k views
    • 
    • howsmatt
    • January 5, 2011

25. How do you balance this equation? Restaurant work/home life

    By David Hensley, December 6, 2013
    • 18 replies
    • 5k views
    • 
    • G Nicholas Phillips
    • April 11, 2014