Restaurant Life

1,493 topics in this forum

1. Upselling 1 2 3 4 5

   By Fat Guy, January 19, 2003
   • 103 replies
   • 19.7k views
   • 
   • Pan
   • February 11, 2003

2. Wasabi in restaurants 1 2 3 4 5

   By mamster, April 3, 2002
   • 102 replies
   • 19.5k views
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   • PierreGinza
   • March 11, 2008

3. You know you are in a bad restaurant when.... 1 2 3 4 6

   By Carlovski, December 2, 2003
   • 136 replies
   • 19.4k views
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   • Claire
   • December 10, 2003

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

   By ingridsf, April 10, 2007
   • 94 replies
   • 19.3k views
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   • Busboy
   • April 26, 2007

5. Groundbreaking Chefs Whose Food Has Seen Better Days 1 2 3

   By weinoo, April 25, 2012
   • 64 replies
   • 19.3k views
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   • rotuts
   • January 3, 2013

6. When Your Guests Mortify You 1 2 3

   By Nina C., January 3, 2008
   • 60 replies
   • 19.1k views
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   • Special K
   • February 12, 2008

7. Truly original signature dishes? 1 2 3 4 5

   By Steve Plotnicki, October 3, 2002
   • 111 replies
   • 19k views
   • 
   • EJRothman
   • April 11, 2003

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

   By boagman, June 14, 2008
   • 90 replies
   • 18.9k views
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   • JAZ
   • June 17, 2008

9. Chain Restaurants of Yore 1 2 3 4

   By markk, February 5, 2007
   • 87 replies
   • 18.5k views
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   • MarketStEl
   • February 27, 2007

10. Breakfast Adventures 1 2 3

    By CharlotteLuck, February 26, 2012
    • 50 replies
    • 18.5k views
    • 
    • cmling
    • October 26, 2012

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

    By weinoo, February 16, 2008
    • 85 replies
    • 18.5k views
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    • TAPrice
    • February 22, 2008

12. AAA v. Michelin

    By Andrew, March 25, 2012
    • 8 replies
    • 18.4k views
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    • PSmith
    • November 24, 2013

13. Hats in an open kitchen 1 2

    By andrewB, October 16, 2006
    • 40 replies
    • 18.3k views
    • 
    • Reefpimp
    • January 29, 2007

14. Waiters kneeling down at the table 1 2 3

    By davebr, January 4, 2005
    • 51 replies
    • 18.3k views
    • 
    • Busboy
    • January 5, 2005

15. Food Critics 1 2 3 4 5

    By bloviatrix, November 4, 2004
    • 112 replies
    • 18.2k views
    • 
    • kpurvis
    • November 15, 2004

16. Houston's instituting a dress-and-etiquette code 1 2

    By Gifted Gourmet, August 7, 2004
    • 35 replies
    • 18k views
    • 
    • winesonoma
    • August 10, 2004

17. A defense of "extravagant" dining 1 2 3 4 6

    By sara, June 6, 2004
    • 149 replies
    • 18k views
    • 
    • Busboy
    • June 9, 2004

18. Four-year college or culinary school? 1 2 3

    By Harry91, November 9, 2008
    • 55 replies
    • 17.9k views
    • 
    • Harry91
    • June 26, 2009

19. Chef Ethics 1 2 3

    By chefgregory, June 9, 2008
    • 54 replies
    • 17.9k views
    • 
    • Jakea222
    • June 21, 2008

20. Mandatory Gratuities? 1 2

    By MSRadell, November 12, 2007
    • 37 replies
    • 17.8k views
    • 
    • JMT
    • February 22, 2008

21. What You Notice at Restaurants 1 2 3 4

    By LaurieB, May 25, 2006
    • 87 replies
    • 17.7k views
    • 
    • Shannon_Elise
    • June 1, 2006

22. Whither the Reuben sandwich? 1 2 3

    By Pierogi, January 17, 2012
    • 61 replies
    • 17.5k views
    • 
    • judiu
    • April 24, 2012

23. Where to find closed restaurants to lease

    By howsmatt, January 5, 2011
    • 11 replies
    • 17.3k views
    • 
    • Edward J
    • January 14, 2011

24. Chez Panisse Bans Bottled Water 1 2 3 4

    By Pontormo, March 23, 2007
    • 86 replies
    • 17.2k views
    • 
    • Alcuin
    • January 12, 2010

25. Two entrees - four people 1 2 3 4

    By Mussina, June 3, 2007
    • 86 replies
    • 17.2k views
    • 
    • jgm
    • July 5, 2007