SundaySous

Now that you mention it I guess the server is as responsible as the management. One of the roles of a server should be diplomat and advocate between customer, management and kitchen. And yes not taking that off your bill is management screaming don't come back. Loosing a patron over hot water seems absurd. Wonder what they charge for ice.

I imagine eggplant is outrageously priced in your local right now but recommend using it when it is more reasonable. Been cooking for my overweight dad for a while and eggplant is one of the few things that leave him feeling full. Even recommend growing your own. Used to grow it as a kid. One of the few things wild hare and squirrels would not harvest before we did. Amazingly easy to grow too. My casseroles tend to be somewhat "squishy" but cooked the night before they firm up a little. I buy mozzarella cheese at $3.50 a pound American. A little goes a long way and tends to win over the non believers.

Wouldn't you be penalizing the server for policy they have little control over?

This reminds me of the time I got charged $7 for a dates water back at a club. And I'm not even talking bottled water here.

hey leftovers rule!!!

You're above mainstream right?

This is the stuff they patch the space shuttle with right? We've only lost two of those so count me in.

Dogs? Ah found memories of the first one. Mom couldn't cook too well and much of her cooking ended up intentionally in the dog. He was over weight at about age two. Died of diabetes. Apparently constantly feeding a dog people food is not good for them. You might think I'm being too nonchalant about the whole thing but the way I look at it he took one for the family. It was either him or us. Man I really miss that dog.

Gravy, almost always forget the gravy for some reason.

I've been told that more cow makes it to the meat market these days. As it was explained to me cattle raised for beef are not economical for milk production. Even dairy cows make it to market if the producer won't get a subsidy to produce milk from that cow or able to sell it as a dairy cow. I'm guessing this is where a lot of veal comes from. This all pertains to the US. My recollection comes from casual conversation at The Chicago Mercantile Exchange where they trade futures on cattle and feeder cattle.

After extensive research (thirty plus years as slob) I've found attacking the offending spill immediately to be the best method. In habit of having one dish rag for dishes and one for floor, wall, ceiling, appliances... For me if I don't hit them quickly they end up in the carpet in the rest of the house. I keep a bleach bottle handy as well. Also found Chorlox Cleanup (cleaner with bleach) to be very effective combating grease. edited for post Thanks Giving effect

We like stories, tell us please...

Visit some existing restaurants in the area and ask them. And I do mean a few so you get a consensus.

filipe, curious where in Portugal can you source good beef?

You need to contact the municipality you will be operating in and find out which one they accept. Probably ServSafe. You probably want to contact your health department.

Gonna add to your food cost but have you considered paper cups for your fries?

Four years in a row I was the designated BBQ chef at a local tavern's Labor Day party. I wore a chef's toque, waist to floor white apron, chefs jacket complete with two thermometers in sleeve pocket. It was a great deal of fun.

You must really like the people you're serving this too. Does the label say it was made in Hungary?

Yes, a dozen of you descend into the bar. Open up your laptops and ask where the outlets are. When they ask "what the Hell are you doing?" Tell them "we're restaurant critiques, now bring me my Hienikin dammit!!!"

Ah yes Wednesday the day before Thursday, the calm before the storm. Wonder if the owner was on edge about getting ready for the weekend. I've seen a few get all kinda freaky on Thursdays getting ready to order everything. I gotta give the guy credit for looking at the FOH. I sometimes wonder if some chef owners even know where the front door of their restaurant is. I don't see this as anything different than any place having a rule against wearing gym shoes. Tuesday night and a place is empty, "Get the Hell out of here and don't come back until you're wearing Florshiems!!!" I'd like to commend everyone on the passion shown in this thread. I have this incredible urge to visit the place with a parrot on my shoulder for some reason. *I'll take pics*

Kenwood @ about 10800 S Cicero in Oak Lawn has been doing a pretty good job since the early 70's.

Outstanding, they should build monuments for people like you.

7.5%, always mess with there minds.

Whoa there cowboy. Before you go off fabricating your own Restaurant equipment you might want to take a look at things like product liability insurance, NSF certification and a bunch of other stuff I can't think of.

I kinda cut people on laptops some slack. Some people work so damn hard now it's criminal. It's 8 PM and you see them on the train hacking away. Meaning they probably just got out of the office and are now in their other office on there way to their other other office.