Mastering food plating doesn’t come without knowledge and practice and the Institute of Culinary Education has produced some videos that can help. Let’s take a look at what these five videos have to offer.
You want to keep the customers happy, and clearly you are there to provide them with what they ask for. However, when a drunk customer starts to become a problem you should never hesitate to cut them off, and here is why.
U.S. employees spend an average of 2.8 hours per week dealing with conflict. Thus, no matter how laid back you are, it’s only a matter of time before you have to deal with some coworker friction. Here are the three major ways coworkers clash, and what you can do to solve it.
In the restaurant world, time is money. One of the keys to your business is to turn over tables quickly while still maintaining a great atmosphere for guests. But this responsibility goes beyond servers; managers, hosts, cooks and bussers will all need to do their part…
With a growing number of job opportunities, working in the hospitality industry can easily become a fruitful career. So, if you’re asking yourself if you should work full-time or part-time, the answer is pretty obvious and here’s why.
Becoming a chef was, and can still be, almost as simple as moving from Point A to Point B. But, it doesn’t have to be! The life-cycle of a chef can as varied and colorful as you make it!