The rush of a dinner shift — the clatter of utensils, the sizzle from the kitchen, the constant, demanding dance between the front and back of the house — is an environment unlike any other. For a new ...

Opening your restaurant is only the first step. Embrace these strategies to keep your food establishment thriving.

Emma Steiger is the director of guest relations and private events for Oxalis and Place des Fêtes in Brooklyn. She is currently serving as general manager for Place des Fêtes as well. When restaurants ...

Not long ago, 15% was the accepted floor for tipping at a sit-down restaurant. Leave a dollar per drink at the bar, round up generously for good service, and you were doing fine. That mental math has ...