The F&W Pro Guide to Reopening Restaurants
The restaurant business has never been more challenging. We've been collecting wisdom and best practices from leaders in the hospitality industry to help you navigate this unprecedented time.
This Is a Server's Worst Nightmare
There's a party of 12 at Table 1432 that wants water and lemons NOW, and they all have coupons and you're the only one working the floor. Bwahahahahahaha!
Communal Table Podcast: Joe Yonan
The Cool Beans author and WaPo food editor talks about representation, minimizing meat, and the effect that writing a bean-based cookbook has on a marriage.
I’m a Bar Manager, and COVID-19 Has Permanently Altered My Sense of Taste
Seven months after testing positive, aged spirits still taste totally off to me—almost like pineapple made of cardboard.
Your Kitchen Doesn't Have to Be Hell
Conscious or not, being a toxic boss is a choice, and these chefs are doing their best to break the cycle.
Your Server Is Stressed About the Colder Weather
Maskless and demanding customers, 25% capacity, diminished tips, and precarious heater-and-tarp setups make this season extra scary for waitstaff already struggling to survive.
