It seems that with every passing day the protocol for tipping changes. Service charges are springing up on checks while the tradition of automatic gratuity for large parties is going the way of the dodo. What is restaurant customer to do? I’ll be honest with you, it is currently a frustrating situation that varies from … Continue reading Restaurant Etiquette: Tipping
https://youtu.be/dPCNhD2CFnY Dry Rub (adapted from https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe) 3/4 cup brown sugar 3/4 cup sugar 1/4 cup mild paprika 1tbs smoked paprika 1 tbs chipotle chili powder 2 tbs black pepper 2 tbs powdered ginger 2 tbs onion powder 2 tsp powdered thyme Mix together until combined. Use about 2 tbs per pound of meat to cover. … Continue reading Recipe: Ginger-Garlic Apartment Ribs
Expo: short for "expediter", a person who organizes the flow of food from the kitchen into the dining room. This requires a strong knowledge of how long it takes each dish to cook (cook time) and how quickly the kitchen is currently cooking each dish (ticket time). Good expos will alert servers or managers if … Continue reading Restaurant 101: Expo
