As I build my portfolio, I'd love to create you guys some completely free mobile-friendly website! It can be anything Web development related! Just comment or DM us what web app/ website you would like, and anything else you'd like to share!!! This is not a promotional post, I am not making any money submitted by /u/Naive_Beautiful3930 [visit reddit] [comments ..read more

Meaning what percentages of the tip pool is given to the bartender, dishwashers, and hostesses? I’m not sure if I’m supposed to include servers in the question but if so what percentage do they get? submitted by /u/InvestigatorFinal839 [visit reddit] [comments ..read more

Hey! Anyone in NY, NJ, PA, or CT on here willing to let me film my YouTube show "Guap's Grubs" at their restaurant? We just got new audio, video, and editing equipment this season. It's a two person crew filming, no need to shutdown service. All we ask is to lower any copyright music playing. Here are our last two episodes from this season so you can get an idea of how our layout is. We showcase carnivore and vegetarian friendly dishes with a side segment showcasing dessert and cock/mocktails. Feel free to dm me here or my ig: GuapsGrubs. We are not looking for a free meal, our tabs are alway ..read more

hi so im a 17 year old (F) highschool student, who interviewed initially for a server position at a upscale restaurant, (realized when i walked in that you have to be 18 to serve alcohol.) I walked in with my resume and was briefly interviewed by a bar manager who gave me a application form to fill out. she gave me her business card after and told me to follow up with her a week after. during the interview she told me she would most likely have to put me as a hostess for a couple of months 4-6 months to “get myself in the door”, and learn stuff like beers, wines, the menus. i followed up a we ..read more

Sorry if wrong sub. This is part of the seasoning we make at my restaurant. No part of the bay leaves will ever touch what’s being seasoned. Do you think this adds anything to the mix? submitted by /u/Practical-Froyo-9626 [visit reddit] [comments ..read more

What is the issue stopping restaurants from having some kind of color coding, flagging, something on the plates coming out of the kitchens for special orders? I order (usually something super simple that can be made safely, easily) then the chef/cook in the back carefully prepares something. Then someone farther along the line sees the simple plate and throws sides, sauces, decoration on it and I have to reject it. This happens A LOT. More often than not. And it's so much wasted food. And I'm forced to be the asshole or not eat. I literally order saying "if the steak comes out bare on the pla ..read more

You don't belong eating in restaurants. They aren't for you, they are for the normal folks who are thankful for service. If you are going to be trash, go in the dumpster out back and drink out of the grease trap. And don't bring your kids with you either, they're just as bad as you. You get KFC and McDonalds. That's it. You have no right to eat at nice places. Your parents failed in everything they were supposed to do while raising you. submitted by /u/RecognitionOk5706 [visit reddit] [comments ..read more

submitted by /u/Specialist_Bake6514 [visit reddit] [comments ..read more

submitted by /u/unreal5 [visit reddit] [comments ..read more

I did find a few small, electric ones here and there, but how are there not more of these, full size (48" to 60" or bigger), etc... What do restaurants and commercial kitchens do when they need to batch cook blackened chicken or fish? I've never tried to blacken food on stainless or nonstick, but something tells me that it's not going to work as well as with a seasoned cast or carbon surface. Thanks for any advice and help. submitted by /u/SakarPhone [visit reddit] [comments ..read more