Restaurant Life

1,484 topics in this forum

1. Not on the menu....

   By Teri Everitt, April 29, 2008
   • 17 replies
   • 6.5k views
   • 
   • PassionateChefsDie
   • July 11, 2008

2. Thinking about cooking professionally

   By trekflyer, June 26, 2008
   • 18 replies
   • 4k views
   • 
   • phan1
   • July 9, 2008

3. what to wear on my interview?

   By Toufas, June 23, 2008
   • 4 replies
   • 2k views
   • 
   • Jakea222
   • July 4, 2008

4. In search of kitchen opennings in miami.

   By danielbenhaim, June 27, 2008
   • 1 reply
   • 1.2k views
   • 
   • Jakea222
   • July 4, 2008

5. How to sell to restaurant owners

   By misstenacity, March 6, 2008
   • 12 replies
   • 9.9k views
   • 
   • misstenacity
   • June 27, 2008

6. School Me on Plate Coverage

   By Chris Amirault, June 24, 2008
   • 4 replies
   • 1.9k views
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   • Timh
   • June 25, 2008

7. How long did it take you?...

   By KevinS, June 10, 2008
   • 16 replies
   • 3.5k views
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   • Fengyi
   • June 23, 2008

8. Coping with tough times

   By Jon Savage, May 7, 2008
   • 19 replies
   • 5k views
   • 
   • Jakea222
   • June 22, 2008

9. Stage in France

   By Leah Kinsella, June 9, 2008
   • 8 replies
   • 2.9k views
   • 
   • Leah Kinsella
   • June 22, 2008

10. Chef Ethics 1 2 3

    By chefgregory, June 9, 2008
    • 54 replies
    • 14.2k views
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    • Jakea222
    • June 21, 2008

11. opening a restaurant in 23 days

    By tb86, June 17, 2008
    • 14 replies
    • 3.5k views
    • 
    • RAHiggins1
    • June 20, 2008

12. Food poisoning

    By paulraphael, June 18, 2008
    • 8 replies
    • 2.5k views
    • 
    • Jakea222
    • June 20, 2008

13. Professional burnout

    By PassionateChefsDie, May 14, 2008
    • 19 replies
    • 7k views
    • 
    • Jakea222
    • June 18, 2008

14. Gratuities tacked onto bills...where's the line? 1 2 3 4

    By boagman, June 14, 2008
    • 90 replies
    • 14.2k views
    • 
    • JAZ
    • June 17, 2008

15. Uniform Questions - Shoes and Pants

    By rubyred, May 19, 2008
    • 13 replies
    • 5k views
    • 
    • rubyred
    • June 17, 2008

16. Swearing/cursing in professional kitchens 1 2 3

    By Chris Hennes, March 25, 2008
    • 60 replies
    • 16.6k views
    • 
    • phlox
    • June 14, 2008

17. Inventory management for high volume short season.

    By Graphix, June 11, 2008
    • 1 reply
    • 1.3k views
    • 
    • PLangfordJr
    • June 11, 2008

18. Michelin stars

    By WiscoNole, June 4, 2008
    • 13 replies
    • 4.8k views
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    • chefmatt
    • June 9, 2008

19. What have you done during your stage?

    By aaguirrejr, March 3, 2008
    • 2 replies
    • 2.4k views
    • 
    • Leah Kinsella
    • June 9, 2008

20. Your POS System - Please help

    By LoveToEatATL, June 1, 2008
    • 4 replies
    • 1.8k views
    • 
    • phlox
    • June 2, 2008

21. First Day as FOH

    By Doodad, May 13, 2008
    • 3 replies
    • 2.2k views
    • 
    • phlox
    • May 31, 2008

22. Where Do I Wipe My Hands?!?

    By trekflyer, March 20, 2008
    • 15 replies
    • 11.8k views
    • 
    • phlox
    • May 31, 2008

23. Best day to order sushi?

    By mcohen, May 8, 2008
    • 17 replies
    • 8.9k views
    • 
    • RAHiggins1
    • May 25, 2008

24. Bistro v. Brasserie

    By Fat Guy, May 16, 2008
    • 24 replies
    • 7.4k views
    • 
    • RAHiggins1
    • May 25, 2008

25. How is your food tasting? 1 2

    By StanSherman, May 4, 2008
    • 40 replies
    • 8.7k views
    • 
    • Toliver
    • May 23, 2008