Restaurant Life

1,489 topics in this forum

1. Hotel restaurants: a necessary evil, or something more?

   By Smithy, October 18, 2016
   • 14 replies
   • 3.5k views
   • 
   • nonkeyman
   • November 24, 2016

2. Comfort in restaurants

   By Fat Guy, June 17, 2011
   • 20 replies
   • 3.5k views
   • 
   • DanM
   • June 19, 2011

3. When Servers Spit in Your Food

   By palo, March 28, 2015
   • 13 replies
   • 3.5k views
   • 
   • MattyC
   • March 30, 2015

4. Tipper's Remorse

   By Chef Shogun, September 20, 2004
   • 20 replies
   • 3.5k views
   • 
   • emilymarie
   • September 22, 2004

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

   By earlgrey_44, June 4, 2009
   • 8 replies
   • 3.5k views
   • 
   • ambra
   • June 7, 2009

6. Is it wrong to expect more professionalism from restaurant owners?

   By David Hensley, July 1, 2014
   • 8 replies
   • 3.4k views
   • 
   • David Hensley
   • July 19, 2014

7. How Food Allergies Affect Professional Life

   By Teddy Devico, October 25, 2010
   • 13 replies
   • 3.4k views
   • 
   • Teddy Devico
   • October 30, 2010

8. "We Don't Have Your Reservation"

   By eic6, May 17, 2007
   • 13 replies
   • 3.4k views
   • 
   • teagal
   • June 3, 2007

9. tip on top of service charge

   By glenn, May 2, 2003
   • 23 replies
   • 3.4k views
   • 
   • Bux
   • May 5, 2003

10. catering horror story

    By mongo_jones, January 20, 2004
    • 20 replies
    • 3.4k views
    • 
    • mongo_jones
    • January 22, 2004

11. Food/Restaurant/Cooking Hijinks and Horror Stories

    By johnsmith45678, July 26, 2006
    • 10 replies
    • 3.4k views
    • 
    • Matcha Eyes
    • November 11, 2006

12. Restaurant Credit Card Fees

    By Fat Guy, April 12, 2007
    • 23 replies
    • 3.4k views
    • 
    • KatieLoeb
    • April 15, 2007

13. Restaurateurs....Do You Adjust Hours/Days?

    By gulfporter, February 16, 2015
    • 16 replies
    • 3.4k views
    • 
    • MattyC
    • February 17, 2015

14. rotating soups

    By Mr. Delicious, April 27, 2009
    • 7 replies
    • 3.4k views
    • 
    • steverino
    • May 11, 2009

15. How Much Do You Pay For Take Out Menus?

    By Damon01, November 18, 2012
    • 7 replies
    • 3.4k views
    • 
    • Holly Moore
    • November 20, 2012

16. Getting the Right Table

    By Explorer, August 1, 2003
    • 21 replies
    • 3.4k views
    • 
    • wesza
    • September 10, 2003

17. Lighting in restaurants

    By Brad Ballinger, March 15, 2004
    • 20 replies
    • 3.3k views
    • 
    • sashimi
    • March 18, 2004

18. Would you take this job?

    By johnnyd, March 12, 2012
    • 8 replies
    • 3.3k views
    • 
    • johnnyd
    • March 13, 2012

19. Becoming a chef vs. home life (wife)?

    By ledervin, June 18, 2003
    • 20 replies
    • 3.3k views
    • 
    • Matthew Grant
    • June 30, 2003

20. Should I Accept a Compensatory Comp?

    By Busboy, April 1, 2009
    • 12 replies
    • 3.3k views
    • 
    • rconnelly
    • April 15, 2009

21. Delilah Winder To Guide Budding Food Entrepreneurs

    By rlibkind, May 12, 2012
    • 3 replies
    • 3.3k views
    • 
    • rlibkind
    • May 14, 2012

22. How Much Attention is Too Much?

    By DanM, November 8, 2010
    • 6 replies
    • 3.3k views
    • 
    • pastameshugana
    • November 9, 2010

23. Rating a restaurant

    By KD1191, September 8, 2009
    • 6 replies
    • 3.3k views
    • 
    • Fat Guy
    • October 12, 2009

24. What would you say are the newest "trends" ?

    By Kbear919, September 12, 2007
    • 21 replies
    • 3.3k views
    • 
    • Timh
    • September 13, 2007

25. Consulting Chef Opportunity

    By ChefJohnny, May 5, 2012
    • 2 replies
    • 3.3k views
    • 
    • Qwerty
    • May 9, 2012