Restaurant Life

1,486 topics in this forum

1. Pastry Chef seeking advice

   By CUBSCHEF25, May 27, 2009
   • 9 replies
   • 3k views
   • 
   • lala
   • June 7, 2009

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

   By earlgrey_44, June 4, 2009
   • 8 replies
   • 3.2k views
   • 
   • ambra
   • June 7, 2009

3. Best way to clean burnt black stainless?

   By turkeybone, June 4, 2009
   • 11 replies
   • 4.9k views
   • 
   • jmolinari
   • June 5, 2009

4. Naming the Shop

   By hac, May 20, 2009
   • 16 replies
   • 7.3k views
   • 
   • Rich In Bunly Goodness
   • May 31, 2009

5. Gratuity Included

   By zeffer81, March 22, 2009
   • 20 replies
   • 6.6k views
   • 
   • Holly Moore
   • May 20, 2009

6. Pastry Chef compensation & pricing issues

   By beacheschef, May 14, 2009
   • 7 replies
   • 3.8k views
   • 
   • beacheschef
   • May 17, 2009

7. Buying scallops from divers

   By Christopher Haatuft, May 13, 2009
   • 9 replies
   • 2.6k views
   • 
   • Christopher Haatuft
   • May 15, 2009

8. rotating soups

   By Mr. Delicious, April 27, 2009
   • 7 replies
   • 3.1k views
   • 
   • steverino
   • May 11, 2009

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

   By food4thought, April 17, 2009
   • 39 replies
   • 7.5k views
   • 
   • PLangfordJr
   • May 5, 2009

10. Best places to find food-industry jobs

    By MarkIsCooking, May 3, 2009
    • 1 reply
    • 2k views
    • 
    • Qwerty
    • May 3, 2009

11. Budget tasting menus

    By CDRFloppingham, April 29, 2009
    • 0 replies
    • 1.6k views
    • 
    • CDRFloppingham
    • April 29, 2009

12. First time staging.

    By mexigaf, April 25, 2009
    • 6 replies
    • 2.3k views
    • 
    • SauceRobert
    • April 29, 2009

13. Cooking tryouts for jobs

    By Qwerty, April 28, 2009
    • 1 reply
    • 1.8k views
    • 
    • Just Jim
    • April 28, 2009

14. Presumptuous Waitress 1 2

    By Just Jim, April 23, 2009
    • 42 replies
    • 7.4k views
    • 
    • devlin
    • April 27, 2009

15. Most bizarre ways to sell a menu item

    By Mano, April 26, 2009
    • 2 replies
    • 1.8k views
    • 
    • Mano
    • April 27, 2009

16. Music in your kitchen?

    By JeanneCake, April 11, 2009
    • 19 replies
    • 4.7k views
    • 
    • Tiny
    • April 27, 2009

17. Negotiating better prices with distributors

    By gfron1, April 26, 2009
    • 1 reply
    • 1.3k views
    • 
    • Tri2Cook
    • April 27, 2009

18. Char Broiler

    By Markdmd, April 25, 2009
    • 0 replies
    • 1.1k views
    • 
    • Markdmd
    • April 25, 2009

19. Who Made ME a Food Critic?

    By trekflyer, April 24, 2009
    • 3 replies
    • 1.6k views
    • 
    • turkeybone
    • April 25, 2009

20. Starting a Food Business

    By gingerbeer, April 19, 2009
    • 8 replies
    • 2.3k views
    • 
    • onocoffee
    • April 25, 2009

21. Paying market wages for labour

    By Michaeltheonion, April 19, 2009
    • 7 replies
    • 2.6k views
    • 
    • wax311
    • April 21, 2009

22. New restaurant menu help 1 2

    By howsmatt, April 5, 2009
    • 26 replies
    • 4.4k views
    • 
    • boagman
    • April 21, 2009

23. How do you organize lids?

    By ohmyganache, April 15, 2009
    • 8 replies
    • 2.4k views
    • 
    • Panosmex
    • April 19, 2009

24. Why are you in the culinary business?

    By sh_kayam, April 15, 2009
    • 10 replies
    • 2.2k views
    • 
    • Matt R.
    • April 19, 2009

25. Best POS System For Bakeries / Coffee Shops?

    By ohmyganache, April 27, 2008
    • 3 replies
    • 4.7k views
    • 
    • ohmyganache
    • April 15, 2009