Skip to Navigation
Skip to Content
Username or e-mail:
Forgot Your Password?
5 Things You Need to Know Now
New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> More in Letters
More in Letters
Jan 2, 2014
Finding your restaurant customers
Restaurant Hospitality readers sound off on empty eateries...
Nov 25, 2013
Don't mess with menu classics
Some restaurants list classic items on their menus, but then serve a version that is anything but classic....
Oct 25, 2013
Please shut up!
Restaurant Hospitality editor-in-chief Mike Sanson asked how readers handle bad acoustics and unruly customers....
Sep 25, 2013
Compensating your kitchen staff
Restaurant Hospitality readers sound off on employee pay...
Sep 23, 2013
How operators deal with the no-show problem
Restaurant operators write about how they handle reservation cancellations...
Aug 26, 2013
Restaurant Hospitality readers weigh in on how they deal with mistakes....
Jul 26, 2013
Are you still working on that?
Restaurant Hospitality readers sound off on waiters...
May 31, 2013
Are your managers betraying you?
Restaurant Hospitality readers discuss restaurant managers...
Apr 26, 2013
Do you openly swab the deck?
Restaurant Hospitality readers talk cleanliness...
Mar 4, 2013
The chef's way or the highway
Restaurant Hospitality readers write in about menu substitutions....
Feb 11, 2013
Shouldn't customers be friends?
In the December issue, editor Michael Sanson discussed how too many restaurants fail to recognize and cater to their regular customers....
Jan 18, 2013
Second-string players do damage
In the November issue, Editor Michael Sanson asked readers if they employ such a practice and how they ensure customers aren’t getting second-rate service....
Dec 1, 2012
Angry over too many customers
Readers shared ways they would have responded to the difficult situation of having too many restaurant customers....
Nov 1, 2012
Have you lost perspective?
In the September issue, Editor Michael Sanson wrote about how some young chefs in the business lose perspective on the goals they’ve set or should have set....
Oct 1, 2012
The customer is not always right
In the August issue, Editor Michael Sanson wrote about two scenarios where customers where troublesome....
Sep 1, 2012
Are you cheap?
In our July issue, Editor Michael Sanson discussed an eating occasion during a hot, sunny day where he sat on a restaurant patio....
Aug 1, 2012
In the June issue, Editor Michael Sanson discussed three dining experiences where the host/hostess didn’t reflect well on their respective restaurants....
Jun 1, 2012
A no-win situation
In the April issue, Editor Michael Sanson discussed a scenario in which only seven of eight customers received their entrees....
May 1, 2012
Stoney once again
Editor Mike Sanson’s dining experience at a restaurant where the waiter was stoned and the cook quit really riled up a lot of readers....
Apr 1, 2012
Stoned and cookless
In the February issue, Editor Mike Sanson discussed an outrageous restaurant experience where the one and only server on duty was stoned and clueless and the sole cook quit....
Feb 1, 2012
In the December issue, Editor Mike Sanson griped about the common practice of servers auctioning off plates at the table....
Jan 1, 2012
What Will You Have Hon? Respect!
In the November Issue, Editor Mike Sanson discussed a scenario where a bartender in an upscale casual restaurant asked, What will you have, hon?...
Dec 1, 2011
An Extra Slider is No Laughing Matter
Why is it so difficult to change an appetizer order? Readers respond....
Nov 1, 2011
Don't Make Promises You Can't Keep
In the September issue, editor Mike Sanson railed on restaurants that close their doors before posted closing hours....
Oct 1, 2011
Huge Portions/Small Plates?
Editor Mike Sanson lamented in his last editorial that the portions of many supposedly "small plates" items are huge. More than a few of you weighed in on the matter....
More restaurants turn to tap wines
Three tips for complying with immigration laws
6 questions to answer before the next disaster strikes
Restaurant guests favor regular minimum wage hikes
How to comply with new IRS service charge rules
10 spicy bar food recipes to heat up your menu
Create stylish bar bites for your restaurant
Small plates, snack recipes raise the bar
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2014
Continue on to