Restaurant Life

1,490 topics in this forum

1. Calculating plate costs without standardized recipes

   By Qwerty, January 16, 2011
   • 11 replies
   • 7.4k views
   • 
   • Lisa Shock
   • January 17, 2011

2. Where to find closed restaurants to lease

   By howsmatt, January 5, 2011
   • 11 replies
   • 16.8k views
   • 
   • Edward J
   • January 14, 2011

3. Work Choices

   By MatthewG123, February 17, 2009
   • 11 replies
   • 3.6k views
   • 
   • SaladFingers
   • April 11, 2009

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

   By nickrey, June 23, 2012
   • 11 replies
   • 4.2k views
   • 
   • ChrisZ
   • July 7, 2012

5. The Nutricate Receipt:what you eat is on your bill

   By Gifted Gourmet, April 10, 2006
   • 11 replies
   • 2.6k views
   • 
   • healthyeater
   • April 18, 2006

6. What Are You Doing To Increase Customers?

   By Old Timer, February 8, 2009
   • 11 replies
   • 3k views
   • 
   • joanner
   • February 18, 2009

7. Eating in the chefs kitchen

   By Andy Lynes, August 7, 2001
   • 11 replies
   • 4.8k views
   • 
   • chaudfroidoeuf
   • December 10, 2001

8. Working for trade?

   By pastrygirl, September 16, 2014
   • 11 replies
   • 2.2k views
   • 
   • LizD518
   • September 17, 2014

9. Half-Roasted Goose

   By markk, December 14, 2006
   • 11 replies
   • 3k views
   • 
   • Sneakeater
   • December 28, 2006

10. How to answer the question "Is this fresh today?"

    By sugarseattle, October 17, 2014
    • 11 replies
    • 2.5k views
    • 
    • dcarch
    • October 17, 2014

11. Bar Rot Hands

    By san, April 18, 2012
    • 11 replies
    • 11.5k views
    • 
    • san
    • July 6, 2012

12. Poor food quality. What can I do?

    By young_, November 5, 2012
    • 11 replies
    • 4.7k views
    • 
    • gfweb
    • November 10, 2012

13. Working in a real kitchen has changed my outlook at school

    By lokbot, May 3, 2010
    • 11 replies
    • 5k views
    • 
    • fishoner
    • June 8, 2010

14. GUERRILLA GOURMET/Culinary Speakeasies

    By eje, January 22, 2006
    • 11 replies
    • 2.9k views
    • 
    • markovitch
    • January 27, 2006

15. What is the difference between pro sushi chef and amateur ?

    By sivasushi, July 19, 2011
    • 11 replies
    • 4k views
    • 
    • eternal
    • September 30, 2011

16. Restaurants without prices

    By _john, March 18, 2011
    • 10 replies
    • 3.9k views
    • 
    • threestars
    • May 31, 2011

17. Why are you in the culinary business?

    By sh_kayam, April 15, 2009
    • 10 replies
    • 2.4k views
    • 
    • Matt R.
    • April 19, 2009

18. Shelf Life of Prepped Food in the Fridge?

    By nathan111, August 23, 2016
    • 10 replies
    • 9k views
    • 
    • Chris Ward
    • August 25, 2016

19. Tipping for Pizza Delivery

    By gulfporter, October 11, 2015
    • 10 replies
    • 5.2k views
    • 
    • daveb
    • December 2, 2015

20. Customer/bartender tab maintenance

    By Nathan, May 29, 2007
    • 10 replies
    • 3.2k views
    • 
    • Luckylies
    • June 10, 2007

21. recipe costing

    By cookaburra, December 24, 2007
    • 10 replies
    • 3.1k views
    • 
    • SundaySous
    • January 22, 2008

22. Adjusting to a new job and schedule

    By lisa_antonia, March 30, 2007
    • 10 replies
    • 2.6k views
    • 
    • Jakea222
    • April 1, 2007

23. Looking for Great Steak in San Francisco Area

    By Shel_B, May 17
    • 10 replies
    • 2.7k views
    • 
    • gfweb
    • May 21

24. Continental, Bistro, and The Box

    By Ariestiger, November 15, 2005
    • 10 replies
    • 2k views
    • 
    • Ariestiger
    • November 17, 2005

25. Fantasy Kitchen Team

    By Benjamin, December 6, 2005
    • 10 replies
    • 2.4k views
    • 
    • confiseur
    • December 11, 2005