Times, they are a-changing, and that’s a good thing when it comes to the restaurant business lately: More people are going out to eat recently, in numbers that haven’t been seen since before the recession hit in 2008.
A restaurant whose entire bathroom-related theme — complete with toilets as seats, dishes with hilariously fecal names, and miniature toilet-shaped bowls for your food — seems to have been cooked up by a potty-obsessed two-year-old has closed down after an eight-month run, suggesting that most people would rather put foods in their mouths without thinking about how that food will ultimately exit their bodies. [More]
Many restaurants have a policy of automatically adding a 15-20% tip for large groups of diners, but that practice may be going the way of the dinosaur as a new revision to IRS income tax rules will make such auto-gratuities less attractive to servers and management. [More]
New York Times restaurant critic Pete Wells usually saves his vitriol for eateries that don’t meet his standards, like his infamous 2012 review of Guy Fieri’s American Kitchen and Bar. But Wells’ latest target is the even more controversial institution of tipping restaurant servers. [More]
Since the first food critic bashed a prehistoric cook over the head with a rock, chefs have been trying to appease these evaluators, some of whom had the pull to sink an eatery with a few nasty words. So what happens when not only everyone becomes a critic, but when the place they post their criticism becomes a go-to source for finding grub? [More]
The idea behind chain restaurants is — or at least it should be — to provide customers with dependable, consistent food and service at multiple locations. And many chains succeed in at least trying to fulfill these goals. But according to a recent survey of nearly 48,000 Consumer Reports readers, some chains are struggling to maintain a mediocre level of service and quality.
When you sit down at a restaurant, you’re often engaging in a tug-of-war with the establishment to get you to fork over more money than you originally planned. Owners employ clever little tricks to get you to up the amount of your final check.
Ah yes. The dream. To lose weight while eating in restaurants and thus maintaining needed contact with other humans. Can it be done? According to one study, yes, it can.
The worst time to realize you’ve chosen a bad restaurant is after you’ve placed your drink order. You’re locked in to a financial commitment, so it’s tough to justify uprooting and heading somewhere else. If you’re careful to spot the signs of a bad dining establishment before you sit down, you won’t find yourself in that predicament.
You may remember the story from January of the employees at a swanky Central Park restaurant who recorded their boss allegedly threatening them if they joined a union. Now those same employees have come out with allegations that the eatery misled customers into paying $8 for bottles of regular old tap water.
Police were summoned to a Boston-area restaurant over the weekend after a group of 13 diners, including six with service dogs, were turned away by the manager for fear that so many canines could cause chaos.
Last summer, the New York City Board of Health began requiring all restaurants to post the letter-grade results of their latest health inspections. But a large number of eateries with non-A marks opted either to not post their grade or post it in a spot where no one could see it.
It’s been about a year since New York City eateries began posting huge letter grades to reflect their latest health inspection results, but now the city’s Health Department is thinking about adding bar codes that people could scan to get more in-depth info on that restaurant’s specific results.
It’s nearly the weekend, which means at least some of you will be going out on dates, a handful of which will be first date. And in spite of all talk of gender equality, many people still think it’s the man’s job to foot the bill.
If you’ve dined out enough in your life, you’ve likely been on both sides of the waiting game… You’re the one standing at the front of the restaurant, scanning the room for diners who seem to be wrapping things up. Or you’re the ones sitting at the table, finishing up dessert or sipping your third cup of coffee, even though people are waiting for a table.