Restaurant Life

1,493 topics in this forum

1. Is a brasserie the same thing as an osteria?

   By Kent Wang, February 7, 2009
   • 3 replies
   • 2.1k views
   • 
   • markemorse
   • February 8, 2009

2. Michelin Starred Sommelier hours / Fine dining

   By J_elias86, September 14, 2010
   • 3 replies
   • 2.9k views
   • 
   • Pam Brunning
   • September 28, 2010

3. Good sites for BOH jobs

   By orla, October 16, 2007
   • 3 replies
   • 2.1k views
   • 
   • 317indy
   • October 23, 2007

4. What are some good brands for bells and alarms for restaurants?

   By alimiller, September 28, 2017
   • 3 replies
   • 1.6k views
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   • WooshoMoosho
   • September 28, 2017

5. Joe Beef, and getting sober

   By Alex, May 21, 2019
   • 3 replies
   • 1.9k views
   • 
   • hongda
   • May 21, 2019

6. Continuing Education

   By zeph74, September 30, 2008
   • 3 replies
   • 1.9k views
   • 
   • Jakea222
   • October 2, 2008

7. When did this start? TVs at the table.

   By Darin Smith, May 20, 2007
   • 3 replies
   • 1.7k views
   • 
   • jsmeeker
   • May 21, 2007

8. Who Made ME a Food Critic?

   By trekflyer, April 24, 2009
   • 3 replies
   • 2k views
   • 
   • turkeybone
   • April 25, 2009

9. Fine dining chefs opening comfort food restaurants

   By DanM, June 15, 2009
   • 3 replies
   • 2.8k views
   • 
   • Qwerty
   • June 16, 2009

10. kitchen exhaust engine

    By godito, February 23, 2007
    • 3 replies
    • 1.4k views
    • 
    • Jakea222
    • February 24, 2007

11. Prep Standard Sheet Question

    By LaneL, March 11, 2009
    • 3 replies
    • 2.3k views
    • 
    • Michaeltheonion
    • March 16, 2009

12. How much is too much?

    By Badiane, May 14, 2007
    • 3 replies
    • 2.3k views
    • 
    • Kent D
    • May 15, 2007

13. Taking On An Intern

    By Malawry, April 20, 2008
    • 3 replies
    • 2.1k views
    • 
    • Malawry
    • April 21, 2008

14. If you were to call up your restaurant (onsite) manager to know how your restaurant is running, what exact information would you want from him/her?

    By srix55, February 4, 2014
    • 3 replies
    • 2.7k views
    • 
    • liuzhou
    • February 18, 2014

15. When to set a bar for a career title? Career Advice

    By o'rly, December 23, 2014
    • 3 replies
    • 2.1k views
    • 
    • o'rly
    • January 4, 2015

16. Profit Sharing

    By blue.gorilla, October 8, 2010
    • 3 replies
    • 6.1k views
    • 
    • blue.gorilla
    • October 9, 2010

17. Getting a Restaurant Stage

    By Thomas Fields, December 5, 2013
    • 2 replies
    • 2.7k views
    • 
    • pjm333
    • January 3, 2014

18. Enjoy!

    By Alex, February 28, 2012
    • 2 replies
    • 2.2k views
    • 
    • IndyRob
    • February 29, 2012

19. World's Best and Angriest Restaurant Team

    By roosterchef21, September 21, 2007
    • 2 replies
    • 1.8k views
    • 
    • AvsKick21
    • September 22, 2007

20. Corporate Caterers

    By loavesandfishes, November 24, 2014
    • 2 replies
    • 2.2k views
    • 
    • loavesandfishes
    • November 25, 2014

21. What have you done during your stage?

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

22. The hidden messages in menus

    By liuzhou, February 7, 2012
    • 2 replies
    • 3.9k views
    • 
    • PlatosPlate
    • March 6, 2012

23. Raw bar - what is it?

    By sivasushi, July 21, 2011
    • 2 replies
    • 2.7k views
    • 
    • chileheadmike
    • July 21, 2011

24. Occupancy costs

    By chromedome, July 16, 2008
    • 2 replies
    • 2.8k views
    • 
    • Jakea222
    • July 17, 2008

25. Small Chicago Restaurants

    By davebill, September 21, 2007
    • 2 replies
    • 1.4k views
    • 
    • Poffertjes
    • September 21, 2007