Restaurant Life

1,493 topics in this forum

1. What happens when they just won't leave? 1 2

   By Dave Weinstein, July 13, 2006
   • 41 replies
   • 9.9k views
   • 
   • jgm
   • July 25, 2007

2. What have you done during your stage?

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

3. What is 'A Cover"

   By Porthos, January 22, 2007
   • 17 replies
   • 8.6k views
   • 
   • 2roost
   • February 18, 2007

4. What is a restaurant trying to ‘say’ to us? 1 2 3

   By Jonathan Day, October 22, 2002
   • 62 replies
   • 9.7k views
   • 
   • Wilfrid
   • November 1, 2002

5. What is it like to own a restaurant ?

   By Cookwhoplaysdrums, December 26, 2018
   • 5 replies
   • 3.2k views
   • 
   • E.Scott
   • April 11, 2019

6. What is the best culinary school in Canada?

   By gingerbeer, November 5, 2009
   • 5 replies
   • 27k views
   • 
   • Mikeb19
   • January 7, 2010

7. What is the cost of being the Boss?

   By SundaySous, November 8, 2007
   • 1 reply
   • 1.5k views
   • 
   • san
   • November 8, 2007

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

   By sivasushi, July 19, 2011
   • 11 replies
   • 4.3k views
   • 
   • eternal
   • September 30, 2011

9. What is used to handle hot objects in a restaurant setting?

   By Shalmanese, December 16, 2011
   • 8 replies
   • 10.1k views
   • 
   • Broken English
   • December 17, 2011

10. What is your dream job? 1 2

    By sh_kayam, April 25, 2009
    • 33 replies
    • 8.4k views
    • 
    • John Rosevear
    • September 30, 2009

11. What is your favorite dining style? 1 2

    By Margaret Pilgrim, August 26, 2019
    • 25 replies
    • 5.5k views
    • 
    • Margaret Pilgrim
    • November 23, 2019

12. What should I include on my resume?

    By AStewart, July 10, 2010
    • 11 replies
    • 6.3k views
    • 
    • AAQuesada
    • September 3, 2010

13. What Size Pour?

    By Julie Brosterman, March 18, 2007
    • 11 replies
    • 9k views
    • 
    • Nathan
    • March 23, 2007

14. What the kitchen thinks about you. 1 2

    By Chris Ward, February 12, 2017
    • 40 replies
    • 9.3k views
    • 
    • pastrygirl
    • April 3, 2017

15. What to call a position when the role is varied 1 2

    By Celest, November 28, 2022   

    • Chocolate
    • 35 replies
    • 5.5k views
    • 
    • bokreta
    • January 4, 2023

16. What to do when you forget to put in an order?

    By mskerr, April 17, 2013
    • 8 replies
    • 9.6k views
    • 
    • TimSmith123
    • June 22, 2013

17. What to put on the printed menu

    By sugarseattle, August 12, 2014
    • 4 replies
    • 2.7k views
    • 
    • pastrygirl
    • August 15, 2014

18. what to wear on my interview?

    By Toufas, June 23, 2008
    • 4 replies
    • 2.3k views
    • 
    • Jakea222
    • July 4, 2008

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

    By Kbear919, September 12, 2007
    • 21 replies
    • 3.6k views
    • 
    • Timh
    • September 13, 2007

20. What You Notice at Restaurants 1 2 3 4

    By LaurieB, May 25, 2006
    • 87 replies
    • 17.2k views
    • 
    • Shannon_Elise
    • June 1, 2006

21. What, Exactly, Is a Comp? 1 2 3 4

    By Chris Amirault, May 6, 2009
    • 75 replies
    • 14.6k views
    • 
    • slkinsey
    • July 12, 2009

22. What's in your knife kit?

    By aaguirrejr, March 6, 2008
    • 14 replies
    • 11.4k views
    • 
    • ChefJohnny
    • March 14, 2008

23. what's the big deal: choosing a culinary institute

    By liv4fud, August 8, 2005
    • 23 replies
    • 3.4k views
    • 
    • LESider
    • August 12, 2005

24. What's the next big thing in plating?

    By Kim Shook, October 12, 2008
    • 15 replies
    • 6.3k views
    • 
    • Lupinus
    • December 12, 2008

25. What's up with Charlie Trotter?

    By spqr, October 22, 2002
    • 21 replies
    • 10.1k views
    • 
    • Aurora
    • October 29, 2002