Restaurant Life

1,490 topics in this forum

1. How Important is an In-House Pasty Chef? 1 2 3 4

   By chaosuk, April 2, 2007
   • 99 replies
   • 14.3k views
   • 
   • phaelon56
   • April 23, 2007

2. Why is Haute not Hot? 1 2 3 4

   By zora, February 6, 2004
   • 98 replies
   • 10.6k views
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   • robyn
   • February 11, 2004

3. Chinese restaurants outside of China 1 2 3 4

   By richw, October 18, 2002   

   • Chinese
   • 97 replies
   • 55.6k views
   • 
   • Fat Guy
   • November 3, 2007

4. restaurant etiquitte 1 2 3 4

   By reesek, February 2, 2004
   • 96 replies
   • 13.7k views
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   • eatmorepesto
   • February 11, 2004

5. Automatic, Unannounced Tips on Your Bill 1 2 3 4

   By TheBoatMan, May 13, 2002
   • 96 replies
   • 14.4k views
   • 
   • CindyG111
   • May 25, 2002

6. A restaurant critic becomes a waiter 1 2 3 4

   By Wojo, January 26, 2006
   • 95 replies
   • 15k views
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   • Andrew Morrison
   • February 22, 2006

7. Obnoxious Restaurant Behavior: Not Just Kids 1 2 3 4

   By ingridsf, April 10, 2007
   • 94 replies
   • 18.1k views
   • 
   • Busboy
   • April 26, 2007

8. Waiter, split that check 1 2 3 4

   By guajolote, September 22, 2003
   • 93 replies
   • 15.3k views
   • 
   • radtek
   • April 7, 2015

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

   By boagman, June 14, 2008
   • 90 replies
   • 17.7k views
   • 
   • JAZ
   • June 17, 2008

10. Blacklisting Culturally Bad Tippers 1 2 3 4

    By gfron1, June 5, 2014
    • 89 replies
    • 22.4k views
    • 
    • Edward J
    • January 4, 2016

11. Chain Restaurants of Yore 1 2 3 4

    By markk, February 5, 2007
    • 87 replies
    • 17.5k views
    • 
    • MarketStEl
    • February 27, 2007

12. What You Notice at Restaurants 1 2 3 4

    By LaurieB, May 25, 2006
    • 87 replies
    • 16.5k views
    • 
    • Shannon_Elise
    • June 1, 2006

13. Chez Panisse Bans Bottled Water 1 2 3 4

    By Pontormo, March 23, 2007
    • 86 replies
    • 16k views
    • 
    • Alcuin
    • January 12, 2010

14. Unrest at the CIA & the Import of Culinary Degrees 1 2 3 4

    By Tiny, May 7, 2008
    • 86 replies
    • 22.7k views
    • 
    • Jakea222
    • September 17, 2008

15. Two entrees - four people 1 2 3 4

    By Mussina, June 3, 2007
    • 86 replies
    • 16.1k views
    • 
    • jgm
    • July 5, 2007

16. Service Charges That Aren't Tips 1 2 3 4

    By weinoo, February 16, 2008
    • 85 replies
    • 17.2k views
    • 
    • TAPrice
    • February 22, 2008

17. FoH Staff That Judge the BoH 1 2 3 4

    By SeanDirty, August 2, 2006
    • 85 replies
    • 11.4k views
    • 
    • Rebecca263
    • August 5, 2006

18. Tipping the Kitchen 1 2 3 4

    By Endy', January 25, 2006
    • 85 replies
    • 19.9k views
    • 
    • pam claughton
    • December 5, 2008

19. Does taking food photos bother customers or staff? 1 2 3 4

    By Special K, May 6, 2010
    • 84 replies
    • 21.7k views
    • 
    • PSmith
    • February 7, 2013

20. RICE PUDDING AS YOU'VE NEVER SEEN IT 1 2 3 4

    By Fat Guy, March 31, 2003
    • 84 replies
    • 15.3k views
    • 
    • Pan
    • March 26, 2006

21. Opening Soon. 1 2 3 4

    By Chef Fowke, November 29, 2003
    • 84 replies
    • 12.7k views
    • 
    • Chef Fowke
    • July 20, 2004

22. Service at a Restaurant 1 2 3 4

    By adegiulio, September 20, 2004
    • 83 replies
    • 13.6k views
    • 
    • KatieLoeb
    • September 24, 2004

23. Why do restaurants allow this? 1 2 3 4

    By porkpa, April 9, 2004
    • 83 replies
    • 10.9k views
    • 
    • beans
    • April 19, 2004

24. World's best modern/molecular restaurants 1 2 3 4

    By LPShanet, October 14, 2008
    • 82 replies
    • 29.3k views
    • 
    • jayvalle42
    • November 5, 2010

25. Noisy Restaurants 1 2 3 4

    By robert brown, December 14, 2003
    • 82 replies
    • 24.4k views
    • 
    • blue_dolphin
    • September 7, 2015