Restaurant Life

1,489 topics in this forum

1. How can I retrain my customers?

   By David Hensley, September 2, 2015
   • 16 replies
   • 3.8k views
   • 
   • MattyC
   • September 4, 2015

2. The World's Most Expensive Restaurant

   By Drewman, August 16, 2015
   • 9 replies
   • 4.1k views
   • 
   • liuzhou
   • August 29, 2015

3. Staffing drought - Where'd all the talent go? 1 2

   By MattyC, August 10, 2015
   • 27 replies
   • 5.6k views
   • 
   • pastrygirl
   • August 16, 2015

4. Best way to deal with 60-hour restaurant work week

   By Nut chef, July 5, 2015
   • 7 replies
   • 4.6k views
   • 
   • MattyC
   • July 20, 2015

5. Starting a Restaurant

   By chefmike1973, July 13, 2015
   • 3 replies
   • 2.3k views
   • 
   • gfweb
   • July 13, 2015

6. Best way to deal with a house fly with Inspector watching?

   By xxchef, July 1, 2015
   • 5 replies
   • 2.9k views
   • 
   • Deryn
   • July 7, 2015

7. Restaurant Greenhouse

   By gfron1, June 11, 2015
   • 21 replies
   • 3.8k views
   • 
   • Martin Fisher
   • June 29, 2015

8. Suppliers of ingredients and recipes for in-store bakers

   By rowan.bradley, May 21, 2015
   • 0 replies
   • 2.3k views
   • 
   • rowan.bradley
   • May 21, 2015

9. Israeli Restaurant Has Plates That Are Built For Photos

   By GlorifiedRice, May 9, 2015
   • 3 replies
   • 2.2k views
   • 
   • Allura
   • May 10, 2015

10. Kitchen Violence and Bullying

    By liuzhou, November 28, 2014
    • 17 replies
    • 8.2k views
    • 
    • CatPoet
    • April 22, 2015

11. Seeking Chef plus for New York event in September

    By Causa Artium, April 15, 2015
    • 0 replies
    • 1.7k views
    • 
    • Causa Artium
    • April 15, 2015

12. Sharing Plates/Double-dipping 1 2

    By palo, April 5, 2015
    • 28 replies
    • 7.7k views
    • 
    • scubadoo97
    • April 12, 2015

13. Chef's Table. 1 2 3 4 5

    By Lord Michael Lewis, May 16, 2003
    • 112 replies
    • 17.4k views
    • 
    • gfweb
    • April 7, 2015

14. Waiter, split that check 1 2 3 4

    By guajolote, September 22, 2003
    • 93 replies
    • 13.4k views
    • 
    • radtek
    • April 7, 2015

15. Giving a restaurant a second chance 1 2

    By Foodie in Vancouver, November 19, 2004
    • 33 replies
    • 7.7k views
    • 
    • suzilightning
    • April 5, 2015

16. "Specials" vs "Clearance"

    By palo, March 28, 2015
    • 9 replies
    • 2.7k views
    • 
    • Edward J
    • April 3, 2015

17. A Tale of Perseverance 1 2

    By Lounge Lizard, January 19, 2004
    • 26 replies
    • 6.3k views
    • 
    • Deryn
    • April 3, 2015

18. Tip Computation: How do you Determine the Tip? 1 2 3 4 8

    By Varmint, July 7, 2003
    • 197 replies
    • 36.6k views
    • 
    • MattyC
    • March 31, 2015

19. wi-fi in cafes 1 2

    By glenn, November 15, 2004
    • 32 replies
    • 6.6k views
    • 
    • Edward J
    • March 30, 2015

20. When Servers Spit in Your Food

    By palo, March 28, 2015
    • 13 replies
    • 3.2k views
    • 
    • MattyC
    • March 30, 2015

21. Bathroom Attendants in Restaurants 1 2 3 4 5

    By KatyM, November 3, 2003
    • 103 replies
    • 23.2k views
    • 
    • palo
    • March 29, 2015

22. Asking for samples from the kitchen 1 2

    By gfron1, October 25, 2014
    • 44 replies
    • 10.6k views
    • 
    • gfron1
    • March 27, 2015

23. Bakery Break-in and Burglary: Only Recipes are Taken

    By Shel_B, March 10, 2015
    • 6 replies
    • 3.2k views
    • 
    • IndyRob
    • March 16, 2015

24. Externship

    By Jercooks845, March 10, 2015
    • 0 replies
    • 1.5k views
    • 
    • Jercooks845
    • March 10, 2015

25. Business Classes at Culinary Schools

    By Porthos, March 4, 2015
    • 6 replies
    • 2.1k views
    • 
    • Alex
    • March 5, 2015