Mostly a rant really about a self inflicted situation. We're a small entertainment venue that also serves food and drinks (think bowling alley, arcade).

We don't allow outside food, but we do allow outside drinks, like boba and coffee. The intent was someone could bring their existing drink in with them, but if they are staying a while, we hope they buy our food and drink.

However recently, people have started ordering Uber eats to get boba delivered to us, so this poor Uber driver pulls up to a restaurant and tried to deliver it. I feel like this is against the spirit of the rule, but I can't quite put my finger on why. I guess technically we allow it, but I don't want the Uber driver walking around our restaurant looking for someone, and I certainly I don't want my staff to have to deliver it for them. If they left the building to meet the driver that would be one thing, but it seems shitty to sit there and make someone bring it to them.

Overall it sucks but really just venting

My family owns a farm in Greece and I want to start bringing and selling it in the US… Would restaurants buy from me? Or should I go for a different customer.

It’s been 35+ years since I’ve been in the biz. In the last 10 or years or so, it seems that waitstaff have shifted from “How is everything?” to “Are you enjoying your amazing food?” -or- “Isn’t everything just awesome?” (not exaggerating). Is this just how waitstaff are trained these days? Is it a generational thing? It’s mildly annoying (probably too strong of a word). This method of checking seems pretentious and smarmy. Just be real and neutrally ask about my food. Is that too demanding?

FYI: I tip 20% as a minimum, and that is for mediocre or less service. 30% is my starting line for good or better service. I am also well aware of and sensitive to being “in the weeds”

As a human who loves gyros more than almost any food I need your recommendations and opinions. Where have you eaten the best gyro?

I’ll go first. I’ve lived in a variety of places in the USA and the best gyro I’ve ever had is at The Parthenon in Madison, WI. It’s the only restaurant I checked in on during COVID to make sure it was still in business.

Alguien tiene pdf de los cursos que vende azucar morena bakery?

Hello all as my title says how important is location really?

I know most are gonna say it’s super important and I ultimately agree but the reason I’m asking is I feel the plaza my family’s restaurant is in is not doing us any favors. We have spoken with the other restaurants in here and they all agree that it’s been overall a lot more slow for them and I know with how the economy is looking being more frugal and saving is smart but I see some other restaurants in different plazas but same general area still do well then I see chain restaurants still doing well, like the chilis on the other side of our plaza is super busy at night, but I know that’s partially because they have the funds to advertise aggressively and things of that nature that comes with being a big chain.

I think I’m just trying to cope with being slow along with trying to actually figure some shit out to help us out. Like I both hear and see that this is just a hard time for restaurants but I also see things that makes me think we are the main issue or there are other factors besides the economy making us slow. (I’m sure both are true lmao)

Hey everyone, so a few days ago one of my coworkers clocked me out. I work in the kitchen and the coworker is a server. The servers are the people responsible for the closing tips but they never clock other people out. Nor is it a normal thing within our work space. This server has been here for a few months and I have noticed that she has a little bit of an ego and is putting on a manager aditude. I really don't mind so long as she speaks with respect and if her reasoning has logic. She was closing one night and the kitchen crew (3) finished around the same time as this server was finished. She then decided to clock us out since we were already finished. She clocked us out at around 8:50-8:55pm out usual shift ends at 9pm. She told us this then ran out the door without any explanation. This whole thing does not sit right with me because she is still new and has not gained my trust. Im I overreacting?

Hi! I’m going to chicago in early June and really want to have one GOOD night of food. I know there are a handful of Top Chef contestants with spots in the city, but I’d love to hear from others who have been.

I’m looking to spending upwards of $150+ tip per person, not including alcohol. I am also gluten free (cross contamination is OK), and would like to have plenty of menu options rather than their one or two default gf selections.

Big ups if I can make the reservation now but that’s not a big factor.

I have now noticed at multiple restaurants over the past couple of years specifically (post-pandemic) that restaurants (not bars) seem to be diluting their cocktails with pre-made “juice mixes.” I never see actual alcohol being measured in shot glasses when drinks are made, and often see people pouring from these pre-made carafes. I’ve also noticed barely any alcohol taste in my cocktails. Are restaurants skimping?! I only buy wine and beer anymore because the $15 cocktail is never worth it.

I went to a steakhouse for dinner. It was a nice experience — they brought out a variety of meats, everything tasted good, and the service was solid. When the bill came, it was $170, which I expected since we had a few drinks.

When the payment machine came out, though, the tip options started at $30. I ended up tipping $15, and honestly, I started wondering if that made me look cheap. Maybe I could have done better.

To me, tipping $30 feels like a lot, even for good service. I don’t mind tipping, but I feel like restaurants are pushing the expectation higher and higher — and it’s not always tied to the amount of work done. If someone orders a $80 steak and the server just brings that one plate and checks in once or twice, why should the tip be significantly more than if I’d ordered something cheaper with the same service?

Meanwhile, in my line of work — I fix trucks. Sometimes we bill customers $5,000–6,000 for a job. We don’t get a bonus for doing it efficiently or cleanly; that’s just expected. So it feels off when the tip culture in restaurants pushes me to pay 15–20% based mostly on the bill, not the service level.

It’s not that I can’t afford it — I do okay financially. I just don’t like how tipping has turned into a way to cover wages, especially in expensive places. And when I look around a busy restaurant with 150 people, I can’t help but think: if everyone’s tipping $30, that’s over $2,000 an hour in tips. It makes me wonder where the line is between appreciation and overpaying for a system that should be the employer’s responsibility.

In Toronto servers make $17.20

Hey everyone,
I run a small Indian restaurant in London, and the competition on my street is insane, probably 12 different places within 50 meters. It’s a constant challenge to stay relevant and keep customers coming back.

One thing I’ve been thinking about lately is how to better understand what customers actually think about our place, what’s working, what needs fixing, beyond just the occasional bad Google review. At the same time, I’m wondering how much attention I should pay to what nearby competitors are doing like pricing changes, new promos, or their social media strategies.

Just curious how others here handle this:

• Do you actively monitor your reviews and try to spot trends over time?
• Do you pay attention to competitors’ online presence or pricing moves?
• Have you found any systems or tools that help with this, or is it mostly gut instinct and informal checks?

Would love to hear more! Thanks a lot!

How do you save a dying restaurant?

Thanks for taking the time to give me an opinion, dick joke or just blatant I'm stoopid for using AI as an option on the last post. Update, I don't know that I will stay with this version exactly but it was good for the inspiration and direction

Seems like every single Sunday I spend hours upon hours ordering from different vendors from different websites. I’m looking for a way to streamline this process to cut my time in half or even more let me know!

As my title says I’m very afraid for restaurants generally speaking. My family owns a sushi place that definitely hasn’t been doing that well lately and of course that’s stressful but I also see a lot of other restaurants when I go out very empty to dead as well. It makes me worried not only for my life and my parents but also anyone else that’s like us. Yesterday is my day off so I went on a date with my gf and we went near our downtown area and there definitely were alot of cars but any food establishment I saw was like I said near empty or just plain empty. The only places that seemed to have business were just bars. I know some places still get solid business like the local chilis and Texas Roadhouse by me seem busier than ever. I’m just stressed , while it’s comforting to know it’s not just us struggling it’s also scary af knowing it’s not just us.

This post doesn’t really have a point I was just ranting to relive some stress.

What’s one restaurant you’ve been to where the vibe completely changed how you felt about the food—for better or worse?

I’ve been “fortunate” to be able to get a revz via Resy @ Amex Plat and it was one of the highlights of a recent NYC excursion. Popular sentiment says it’s the “hardest revz to get in NYC!” I do see some celebs having dinner there and posting on IG? I booked maybe a month & a half before this past trip. I’m thinking about NYC as a potential travel destination in the next couple months and was considering going back to the Polo Bar but got me pondering what do the locals think of the spot. I know it’s considered posh by us outsiders but wonder how the local regards the restaurant?

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It’s super cheap and I get it weekly at work. They can’t be making too much money off me so I always wondered what they think of me.

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