r/restaurant • u/geekergirly • 11h ago
I banged a server last night
Made out with another one too. They’re both 5 years older. I’ve been here a month. Help.
r/restaurant • u/geekergirly • 11h ago
Made out with another one too. They’re both 5 years older. I’ve been here a month. Help.
r/restaurant • u/JuanPa_0415 • 21h ago
Imagine someone tells you there's a restaurant in Barcelona called MITOTE.
r/restaurant • u/crypto200676 • 8h ago
Does anyone know who can help us.A restaurant chain collected money for the starting proceedings of a franchise.We had to pull out but they refused to give the money back.The money is definitely refundable as he paid back some of it but refused to return the rest.Lawyers are involved and he keeps stalling.In the meantime they keep opening more branches.
r/restaurant • u/Studio__yugen • 21h ago
My partner is a chef and always wanted to put up his own restaurant.
He’s worked Michelin and have all the tools and connections. He’s talented and everyone believes in him except himself.
He seems fearful of making the same mistakes as his family, who were extremely successful but became bankrupt due to some wrong decisions…
He keeps the dream alive through talking about his ideas. Also focusing on climbing the ladder to learn how to run a restaurant.
For most parts, he’s unsure where to start.
I'm curious to hear from people who've actually taken that leap.
Was there a turning point, or did you just wake up one day and decide to go for it? What steps would you suggest he takes?
r/restaurant • u/k_dirt • 13h ago
So I live in an area that has many seasonal restaurants, tourist traps with seasonal staff who lack a solid skill set and menus that are trash (overpriced, uninspired and pre made Sysco crap) one restaurant in particular has burned thru three different chefs in less than a year. Not because I think the chefs lacked talent themselves, but because ownership of this place doesn't allow them to make changes, that are severely needed. I was just wondering if anyone else has ever come across this. For context I have my own place and we do really solid coastal inspired Italian food and I'm as busy as I can deal with for my space. I'm just curious if anyone has ever been put in this position by management.
r/restaurant • u/No_Eye3569 • 13h ago
Resto peeps in the Philippines. May I know sino supplier nyo ng Colored bandaids? Marami sa online shops but they don't issue BIR SI/OR na required ni Accounting. I went to Bambang na din pero walang store that caters colored bandaids.
Thank you.