Restaurant Life

1,489 topics in this forum

1. Paying market wages for labour

   By Michaeltheonion, April 19, 2009
   • 7 replies
   • 2.7k views
   • 
   • wax311
   • April 21, 2009

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

   By food4thought, April 17, 2009
   • 39 replies
   • 7.9k views
   • 
   • PLangfordJr
   • May 5, 2009

3. How do you organize lids?

   By ohmyganache, April 15, 2009
   • 8 replies
   • 2.6k views
   • 
   • Panosmex
   • April 19, 2009

4. Why are you in the culinary business?

   By sh_kayam, April 15, 2009
   • 10 replies
   • 2.3k views
   • 
   • Matt R.
   • April 19, 2009

5. small-scale food businesses?

   By sh_kayam, April 14, 2009
   • 2 replies
   • 1.5k views
   • 
   • sh_kayam
   • April 14, 2009

6. Music in your kitchen?

   By JeanneCake, April 11, 2009
   • 19 replies
   • 5.3k views
   • 
   • Tiny
   • April 27, 2009

7. Minetta Tavern's $26 Black Label Burger

   By Kent Wang, April 10, 2009
   • 0 replies
   • 1.7k views
   • 
   • Kent Wang
   • April 10, 2009

8. New restaurant menu help 1 2

   By howsmatt, April 5, 2009
   • 26 replies
   • 4.6k views
   • 
   • boagman
   • April 21, 2009

9. Restaurant dinnerware

   By vphams, April 4, 2009
   • 1 reply
   • 1.9k views
   • 
   • Joe Blowe
   • April 5, 2009

10. Should I Accept a Compensatory Comp?

    By Busboy, April 1, 2009
    • 12 replies
    • 3.2k views
    • 
    • rconnelly
    • April 15, 2009

11. Inept Coworker from hell

    By xochi74, April 1, 2009
    • 15 replies
    • 4.9k views
    • 
    • Wozza
    • April 5, 2009

12. Chasing Michelin Stars

    By 317indy, March 23, 2009
    • 5 replies
    • 3k views
    • 
    • Le Peche
    • April 2, 2009

13. Gratuity Included

    By zeffer81, March 22, 2009
    • 20 replies
    • 6.8k views
    • 
    • Holly Moore
    • May 20, 2009

14. Grant Achatz on the State of New Cooking

    By slkinsey, March 22, 2009
    • 9 replies
    • 3.4k views
    • 
    • paulraphael
    • March 24, 2009

15. Working hours

    By SaladFingers, March 18, 2009
    • 18 replies
    • 4.8k views
    • 
    • Rob Babcock
    • March 27, 2009

16. Waiters Who Don't Write Down the Orders 1 2

    By slkinsey, March 12, 2009
    • 33 replies
    • 11.8k views
    • 
    • clokwurk
    • May 31, 2011

17. Prep Standard Sheet Question

    By LaneL, March 11, 2009
    • 3 replies
    • 2k views
    • 
    • Michaeltheonion
    • March 16, 2009

18. returning an entree 1 2

    By sp1187, March 9, 2009
    • 43 replies
    • 8.7k views
    • 
    • Just Jim
    • March 30, 2009

19. WTF was I thinking - My Waffle House Story

    By RAHiggins1, March 9, 2009
    • 5 replies
    • 41.6k views
    • 
    • RAHiggins1
    • March 10, 2009

20. Restaurant Kitchen Design

    By MexChef, March 5, 2009
    • 9 replies
    • 3.7k views
    • 
    • howsmatt
    • April 5, 2009

21. Obama's Favorite Chef

    By localherbavore, March 5, 2009
    • 2 replies
    • 1.8k views
    • 
    • maggiethecat
    • March 5, 2009

22. Being Pressured Into Starting a Business

    By DanM, February 24, 2009
    • 24 replies
    • 3.9k views
    • 
    • DanM
    • February 28, 2009

23. Kitchen Baby: advice for a fledgling chef

    By Eliza, February 20, 2009
    • 7 replies
    • 2.4k views
    • 
    • Eliza
    • February 24, 2009

24. Keeping up body weight in the kitchen

    By gfron1, February 19, 2009
    • 20 replies
    • 4.5k views
    • 
    • gfron1
    • March 12, 2009

25. Work Choices

    By MatthewG123, February 17, 2009
    • 11 replies
    • 3.3k views
    • 
    • SaladFingers
    • April 11, 2009