Restaurant Life

1,490 topics in this forum

1. Proper timing between courses

   By TAPrice, January 29, 2008
   • 8 replies
   • 23.5k views
   • 
   • DTBarton
   • February 5, 2008

2. Can you explain fire sequence to me?

   By Doodad, February 5, 2008
   • 15 replies
   • 23.4k views
   • 
   • Loosecanon Dolph
   • May 19, 2008

3. Patrons with Tea bags 1 2 3

   By Naftal, March 15, 2008
   • 66 replies
   • 23.2k views
   • 
   • chuchelo
   • February 5, 2009

4. Advice on becoming a sushi chef

   By phan1, July 3, 2009
   • 18 replies
   • 23.1k views
   • 
   • sivasushi
   • July 16, 2011

5. Why So Few Women Are Great Chefs ... 1 2 3 4 8

   By Gifted Gourmet, October 9, 2004
   • 181 replies
   • 22.7k views
   • 
   • Carrot Top
   • October 23, 2004

6. Smoking chefs 1 2 3

   By andrewB, July 21, 2007
   • 54 replies
   • 22.5k views
   • 
   • Ariel Schor
   • March 18, 2008

7. Top 5 Chinese restaurants in America 1 2 3 4 6

   By eatingwitheddie, March 24, 2003
   • 145 replies
   • 22.5k views
   • 
   • skiter53
   • August 29, 2006

8. Name That Chodorow Restaurant Contest! 1 2 3 4 7

   By bourdain, January 9, 2005
   • 150 replies
   • 22.4k views
   • 
   • Jaimei
   • January 20, 2007

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

   By Tiny, May 7, 2008
   • 86 replies
   • 22.3k views
   • 
   • Jakea222
   • September 17, 2008

10. Chocolate Costs Breakdown 1 2

    By ChristysConfections, July 1, 2017   

    • Chocolate
    • 25 replies
    • 22.3k views
    • 
    • Anthony C
    • August 2, 2024

11. Restaurant Restrooms 1 2 3 4

    By Varmint, August 30, 2004
    • 78 replies
    • 22.3k views
    • 
    • Jmahl
    • March 11, 2006

12. Blacklisting Culturally Bad Tippers 1 2 3 4

    By gfron1, June 5, 2014
    • 89 replies
    • 22k views
    • 
    • Edward J
    • January 4, 2016

13. Thrown out of Vegetarian restaurant 1 2 3 4 8

    By =Mark, September 20, 2003
    • 176 replies
    • 21.5k views
    • 
    • bloviatrix
    • September 29, 2003

14. What Do You Find Annoying in Dining Companions? 1 2 3 4 7

    By robert brown, October 27, 2003
    • 159 replies
    • 21.5k views
    • 
    • lala
    • November 13, 2003

15. Turning a walk-in refrigerator into a curing/dry aging room.

    By Ariel Schor, May 24, 2010
    • 4 replies
    • 21.4k views
    • 
    • onocoffee
    • June 2, 2010

16. Customers that make your 'top ten worst' 1 2 3

    By Sukie, September 14, 2008
    • 58 replies
    • 21.4k views
    • 
    • tecolote
    • February 26, 2009

17. Chef competency or skills for resume

    By Cookwithlove, August 9, 2009
    • 13 replies
    • 21.3k views
    • 
    • fishoner
    • June 16, 2010

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

    By Special K, May 6, 2010
    • 84 replies
    • 21.3k views
    • 
    • PSmith
    • February 7, 2013

19. 9 phrases to ban from restaurant menus 1 2 3 4

    By Alex, July 6, 2009
    • 82 replies
    • 21.3k views
    • 
    • Lupinus
    • July 20, 2009

20. Most you have ever paid for a restaurant meal 1 2 3 4 6

    By Smarmotron, May 3, 2003
    • 137 replies
    • 21.2k views
    • 
    • Bueno
    • October 12, 2007

21. Why does so much food suck? 1 2 3 4

    By lancastermike, May 5, 2007
    • 82 replies
    • 21k views
    • 
    • CaliPoutine
    • August 12, 2007

22. Zagat's: How to get in? 1 2 3

    By Lreda, May 26, 2003
    • 56 replies
    • 21k views
    • 
    • bentherebfor
    • January 11, 2005

23. Kitchen Lingo 1 2

    By SauceRobert, December 9, 2009
    • 42 replies
    • 20.8k views
    • 
    • IndyRob
    • April 19, 2011

24. How To Handle Excessively Loud (obnoxious) Diners at the Next Table

    By DutchMuse, June 24, 2012
    • 17 replies
    • 20.6k views
    • 
    • ChrisTaylor
    • June 25, 2012

25. Why do waiters make more than cooks? 1 2 3

    By Fat Guy, July 13, 2003
    • 72 replies
    • 20.5k views
    • 
    • leviathan
    • March 3, 2007