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A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...
Pages in category "Restaurant terminology" ... Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Restaurant jargon can take some time to learn, but it can also reveal a lot about the kitchen. ... Working dining industry terms. The kitchen is pictured at Basil & Board in downtown Salem on Nov ...
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern ...
Restaurant work can be both glamorous and grueling. Here's what five local chef/owners wish new hires already knew. 10 things restaurant owners and chefs wish employees knew before starting
One Redditor explained that the only difference between her restaurant's $3.75 California roll and their specialty Volcano roll was the way the roll was cut and the spicy mayo it was topped with ...
UTNO was the first integrated teachers' union in Louisiana, and the first to win a collective bargaining agreement in the state without the protection of a state employees collective bargaining law. Once the largest union in Louisiana, [2] a state takeover of the city public schools in the wake of Hurricane Katrina nearly destroyed the union ...
The U.S. Department of Labor filed a lawsuit seeking $300,000 in back pay and damages for the workers.