Restaurant Life

1,493 topics in this forum

1. Comped Meals - The Question of Ethics 1 2 3

   By Daniel Rogov, March 17, 2008
   • 58 replies
   • 12.6k views
   • 
   • slkinsey
   • March 27, 2008

2. Patrons with Tea bags 1 2 3

   By Naftal, March 15, 2008
   • 66 replies
   • 24.3k views
   • 
   • chuchelo
   • February 5, 2009

3. Restaurant provides media a comped meal...

   By dimsumfan, March 14, 2008
   • 7 replies
   • 3.6k views
   • 
   • dimsumfan
   • March 16, 2008

4. the economics of a restaurant development deal?

   By thdad, March 13, 2008
   • 2 replies
   • 1.9k views
   • 
   • RAHiggins1
   • March 13, 2008

5. Laying Down the Knives...

   By Brian B, March 11, 2008
   • 6 replies
   • 2.7k views
   • 
   • Joisey
   • March 26, 2008

6. Food on the Sand

   By filipe, March 10, 2008
   • 14 replies
   • 3.9k views
   • 
   • KarenDW
   • March 15, 2008

7. Culinary Travel for a young cook

   By mexigaf, March 10, 2008
   • 4 replies
   • 2.1k views
   • 
   • Eliza
   • March 30, 2008

8. How to sell to restaurant owners

   By misstenacity, March 6, 2008
   • 12 replies
   • 10.5k views
   • 
   • misstenacity
   • June 27, 2008

9. What's in your knife kit?

   By aaguirrejr, March 6, 2008
   • 14 replies
   • 11.4k views
   • 
   • ChefJohnny
   • March 14, 2008

10. Where have you worked?

    By RAHiggins1, March 4, 2008
    • 9 replies
    • 2.9k views
    • 
    • rooftop1000
    • March 6, 2008

11. What have you done during your stage?

    By aaguirrejr, March 3, 2008
    • 2 replies
    • 2.6k views
    • 
    • Leah Kinsella
    • June 9, 2008

12. Introducing a new menu

    By Freelancer015, February 29, 2008
    • 7 replies
    • 3.6k views
    • 
    • eipi10
    • April 21, 2008

13. Setting Up a Stage in a Kitchen

    By chefteddy, February 29, 2008
    • 5 replies
    • 2.9k views
    • 
    • sugarseattle
    • March 4, 2008

14. From EU to the US

    By Toufas, February 29, 2008
    • 0 replies
    • 1.5k views
    • 
    • Toufas
    • February 29, 2008

15. How long as a chef before changing restaurants

    By Toufas, February 29, 2008
    • 1 reply
    • 1.8k views
    • 
    • trekflyer
    • February 29, 2008

16. Internships in kitchens 1 2

    By Harry91, February 27, 2008
    • 41 replies
    • 9k views
    • 
    • Harry91
    • April 14, 2008

17. Frustrated @ work (WARNING: A LOT OF NINJA STARS)

    By aaguirrejr, February 26, 2008
    • 14 replies
    • 5.1k views
    • 
    • scottie
    • March 12, 2008

18. does morimoto have a publicist

    By Xskinny steveX, February 24, 2008
    • 2 replies
    • 2k views
    • 
    • Xskinny steveX
    • February 24, 2008

19. Any advice for my brother before his tryout?

    By Graphix, February 22, 2008
    • 3 replies
    • 2.3k views
    • 
    • Doodad
    • February 24, 2008

20. Vulcan Ranges

    By Junior, February 21, 2008
    • 2 replies
    • 3.1k views
    • 
    • Tsulli1
    • February 25, 2008

21. Where's my food?

    By Holly Moore, February 18, 2008
    • 1 reply
    • 1.9k views
    • 
    • Domestic Goddess
    • February 19, 2008

22. Customer feedback for the chef

    By Catherine Iino, February 18, 2008
    • 4 replies
    • 2.4k views
    • 
    • Catherine Iino
    • February 22, 2008

23. Good Menu Writing

    By helenjp, February 18, 2008
    • 2 replies
    • 1.9k views
    • 
    • helenjp
    • February 18, 2008

24. Got my first job!

    By Toufas, February 18, 2008
    • 5 replies
    • 2.5k views
    • 
    • Jakea222
    • February 24, 2008

25. Chef seeking post-illness advice

    By xochi74, February 17, 2008
    • 12 replies
    • 5.1k views
    • 
    • Tiger Black
    • December 15, 2008