tips, tricks, and thoughts from the hospitality industry
Names of restaurants are more than mere assemblies of culinary words cleverly tossed together. The name of a restaurant can tell you everything from the hours of operation, the size of the staff, and how the wine will be presented. I say CAN because– as with most things with historical […]
It is not all pies and Mac n’ cheese molded into giant mozzarella sticks around the Sidework househould. Most of the time I try to eat healthfully. This dish evolved out of a Pescado Veracruzano that was on the menu at a restaurant I managed several years ago. The restaurant […]
So Moll Yay. So what is a so-moll-yay? A wine expert. Some have accreditations from the Court of Master Sommeliers or the Wine and Spirits Education Trust, though some merely have battle-tested palates and an encyclopedic knowledge of oenology from the school of hard knocks. Many sommeliers work for restaurants, […]
Forget all the frippery associated with the pairing of wine; I am going to let you in on a little secret. The best wine to have with any meal is the one you most enjoy. Most of us do not have such refined palates that we notice the unique interplay […]
1. Keep in mind that some restaurants don’t allow modifications. If that bothers you, keep in mind that there are plenty of restaurants that do allow them, and you will probably be happier patronizing those establishments rather than stewing in a restaurant that you feel is not accommodating you. 2. […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.