All Blog Posts Tagged 'table' (8)

I Hope She Dumps The Boyfriend

Tonight I am serving this young couple when the guy finishes ahead of her and ask me to pack the leftovers for him. She hasn't yet finished but he doesn't seem to care so I pack up his leftovers. Normally I let them pack it but it was slow so what the heck. He had an air about him that I didn't like at all. He was just full of himself.



Well she is still eating when he sees me and ask , can I see a dessert menu? You know if that is one thing that bugs me is when someone will not wait… Continue

Added by Steve Nicolle on January 8, 2010 at 12:00am — No Comments


Non-Operator
Quiz: International Dining Etiquette

A friend sent me this.
Just something corny and simple to relax with.
What do you know about international dining etiquette?
(You might have to copy-paste the link to your browser.)
Enjoy!
Paul

International Dining Etiquette
http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.fekids.com%2Fimg%2Fkln2Fflash2FDontGrossOutTheWorld.swf&h=b8c9df715cb8a8d6c348572845751dd1

Added by Paul Paz on August 31, 2009 at 10:54pm — No Comments


Non-Operator
Restaurant Dinnerware - Give your customers an awesome dining experience

Over the past few decades, the food service industry has turn out to be more as commercial enterprises. Focusing on various factors like changing times, demand and tastes of customers, adequate changes have been integrated in the art of restaurant management in recent times. Today for any restaurant owner it is necessary to provide everything that is printed on a menu card. Besides this, it has become very important for restaurants to work efficiently by stocking… Continue

Added by WaldoWares on August 4, 2009 at 12:19am — 1 Comment

Before you could say farm-to-the-table, there was my daddy

My daddy, never dad or father but daddy, loved to grow vegetables that along with fishing were his joys. I can’t rant and rave about his cooking skills, he could ruin a steak or burger on the grill in a New York minute but he could grow veggies. It was never one variety of tomatoes it was plum, big boy, cherry, yellow and other varieties or the cucumbers were the regular ones you know from salads, pickling cucumbers and lemon cucumbers. Corn and peppers, you name he grew it, out in our backyard… Continue

Added by Dara Bunjon on June 21, 2009 at 7:09am — No Comments

FOH Layout and Design

Obviously, this is just a crash course and not meant to be a complete guide to restaurant design—just some helpful hints on getting started...

Your customers might think a dining room consists simply of tables and chairs, but you know there are a number of key issues that help ensure not only an aesthetically pleasing dining area for your guests, but also an efficient one.

In addition to basic space requirements and limitations, consider how lighting and color come into…

Continue

Added by Dani on November 19, 2008 at 12:11pm — 2 Comments

Election-Eve Fun: The Gastronomic Pleasures of U.S. Presidents

Looking for a great idea for an Election Day special? Or maybe your child is looking for trivia to earn extra credit on a quiz. The following might help. As those of us living in the States study our ballots and prepare for tomorrow's historic and critical election, I decided to take on the the light-and-tidy activity of looking into the favorite foods of some of the former U.S. Presidents.



Note, many of the foods said to be savored by those who once ran the Oval Office… Continue

Added by Judy "the foodie" Asman on November 3, 2008 at 7:00am — 8 Comments

HAPPY INDEPENDENTS' DAY!

Yes, the spelling above is correct. I mean just that: independent food service operators, owners and those who work for them.



This week, July 1st - 7th is National Independents' Week.



It’s that time of the year to celebrate the backbone of the restaurant and food services industry. I am referring to those outlets totally independent of the big corporate chains.



These are the ‘Mom and Pop’, ‘Chef-owned’ and operated restaurants, haute cuisine, white table cloth,… Continue

Added by Roy MacNaughton on July 2, 2008 at 3:42pm — No Comments

Tabletop Lighting Increased Costs



Ok, now lets hear it.....the economy is uncertain, gas prices are rising, transportation costs are through the roof. And yes it has affected the restaurant business in more ways then one. Less customers, higher cost of supplies.....it is endless. Independent owner/operators probably feel the pinch the most. Our strategy has been to cut out the middle man and go direct.



Those… Continue

Added by Gary Strat on May 1, 2008 at 1:13pm — 5 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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