“Over the holiday between Christmas and New Years, we made reservations a week ahead at Étoile in Uptown Park. In fact, my husband went to the restaurant to make the reservation, picked out a booth table (actually a banquette along the back wall) and reserved it for two at 7:30 on the Saturday night before […]

I have spent most of my restaurant career working in corporate restaurants where the notion of a shift drink was unthinkable. In fact, my first exposure to the term was in a restaurant management training manual where it was explained that providing shift drinks was expressly prohibited.

I know what you’re thinking. How secret can “secret restaurants” featured on a travel site actually be? And you’d be right. These restaurants aren’t seeat cretive in the sense that no one knows they exist. They’re actually written about fairly

It’s never nice when a kitchen coughs up a plate of bad fish, but that’s what happened to Village Voice critic Robert Sietsema and a guest on Friday night in the dining room at an unnamed but “expensive” Upper West Side restaurant.

One of the first serving tricks that most servers learn is how to carry two glasses in one hand.  This is a basic skill of serving and will save many unnec

Japanese Restaurant Fines Guests Who Don’t Clean Their Plates

Allowing diners to reserve tables can be a risky proposition for restaurant-owners, as the business may have to turn away walk-in customers based solely on the reservation-holders’ say-so that they…

If you have ever been double or triple sat in your section, you know how it can put you on your back foot. Learn how to handle being double or triple sat.

If you asked me what my favorite server blog was, I would answer without hesitation, “Life on a Cocktail Napkin.” If you asked me why, I would tell you to read this.