tips, tricks, and thoughts from the hospitality industry
So, what is Sidework? This question has come up in conversation a few times since I began this blog, so I thought I’d address it in a little more detail. Sidework is restaurant jargon for the tasks that are required to prepare the place for public enjoyment. Think of it […]
A comment on the Angry Chef Ron Eyester’s “Six Ways Customers Tick Off Chefs”. Since the thing was posted on CNN.com’s Eatocracy, Monday 10/11, the Angry Chef’s words have caused a firestorm of commentary in my dining room as well as on the web. The most disturbing part of the […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.