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In his new documentary Hey Bartender, Douglas Tirola explores the revival of the cocktail culture, We asked the filmmaker to annotate a timeline devoted to the cocktail’s rise, fall and return.

Details.com editor James Oliver Cury tackles controversial food-and-drink-themed etiquette issues every week. Deliverymen may be the most misunderstood, and least appreciated, of all gratuity-based workers.

FedEx brought them to the door. But who would do the deed that would get them on the table?

An interesting look into the regional differences of how we pronounce different food items

Let’s face it: Restaurants, food shops, and markets present tremendous opportunities for the mingling of the sexes. While you’re at the butcher checking out rib eyes, a lovely young lady or a handsome young man may catch your eye. Attraction can be elusive, but if you’re prepared with an appropriate pickup line, you might just […]

Great tips on reducing FOH food waste

Who would believe all the difficulties we put up with while bartending? Here’s one story . . .

You’re bar or restaurant is part of a community, and it only makes sense to form bonds and engage local businesses to help your own business.