as originally reposted on These American Servers™!

  Am I right?  Let me know if this is different at your restaurant.

Over the last 15 years I have spent in the service industry, I have had to change my approach.  15 years ago, I was a gangly 6-foot tall 125-pound server w

No, we’re not talking the fanciest, trendiest, or even the ones with the most stars. These are the places that define how we eat out.

Editor note: This is the strangest story I have read in a while. 12 people from the health department and liquor control raid a restaurant at 10pm? Anyone ever experienced this?

It’s not every day that an Oakland restaurant headlines a Supreme Court ruling, but that’s what happened last Thursday when, with little fanfare, the court handed down its decision for American Express v. Italian Colors Restaurant. The case hinged on whether Italian Colors (2220 Mountain Blvd.) and several other restaurants could file a class-action suit […]

Long before reality shows and basic cable were creating celebrity chefs, Kansas City had Chef Jasper Mirabile. He was a second generation restaurateur who…

Posing for a photograph in front of the refurbished front porch of her Chez Panisse restaurant, chef Alice Waters smiles as a passer-by calls out, “Looking good!” It’s true. They do look good — both the chef with the sparkling blue eyes who helped ignite America’s interest in fresh, local…

I sat down today to write about rule five.  As I did so I realized that a preface was in order.  This morning I sat on my patio drinking coffee and reviewing