In the restaurant business, the suffix -top refers to a table or a group of customers at a table. A number is used before -top to refer to how many covers, or place-settings, the table accommodates. Thus, a two-top is a table that seats two guests and accommodates two covers. And once you know what … Read more
A sous chef in a professional restaurant or hotel kitchen is the second in command of the kitchen staff, under the Chef de Cuisine, executive chef, or head chef. The French word sous in this terms means under while chef means “chief.” The sous chef or “under-chief” is responsible for much of what happens in … Read more
One of my biggest pet peeves is when useful shorthand or professional jargon becomes overused and overextended into general use for no purpose but to sound trendy. So, this article may seem more like a rant than a constructive piece. I’m talking about when restaurant waiters say “Would you like protein with that?” I heard … Read more
I used to work for Domino’s delivering pizzas. The operation was clean and professional, and of course, the service was quick, if I say so myself. But, a business is only as good as its worst employee. So it was that in 2009, Domino’s suffered a blow due to the actions two workers. The incident … Read more
Back in 2002, McDonald’s settled a lawsuit with Hindus and vegans and agreed to pay $10 million in a class action suit brought over its use of beef tallow in McDonald’s fries. The suit complained that McDonald’s used beef tallow in the fries without letting customers know while claiming they were fried in vegetable oil. … Read more
When a particular item cooked in a restaurant kitchen is not fit to serve it may be said to have “died.” For example, a fried item like calamari is meant to be crispy on the outside and not soggy. If it waits too long after being cooked, it will become limp and soggy instead of … Read more