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> More in Letters
More in Letters
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....
Sep 1, 2011
You Really Love Your Pepper Mills
Mike Sanson's recent editorial about one of his pet peeves—the pepper mill routine—put a burr under the saddle of many readers....
Aug 1, 2011
Are You Holding On To Foolish Rules?
In the June issue, editor Michael Sanson wrote about a restaurant that held a $2 Taco Tuesday in-house promotion, refusing to sell tacos to go. This angered many readers....
Jul 1, 2011
Do You Charge for Substitutions?
Is it okay to charge for substitutions? Operators have strong opinions on this topic....
Jun 1, 2011
Free Bread: Bane or Boon?
Mike Sanson's recent editorial, "Do Customers Get Bread or Not?" apparently hit a nerve, judging from the overwhelming feedback it generated....
May 1, 2011
Removing Gotta-Have Menu Items
Taking a beloved item off the menu is tricky business. Here's how some readers handle it....
Mar 1, 2011
Cutting Labor Costs at What Expense?
Your editorial stirred up quite a debate amongst my team yesterday and I just wanted to share with...
Readers sound off on dessert service
Why aren't you updating menus?
Editor's Picks: New York will boost tipped minimum wage
How to dodge legal land mines in personnel files
Editor's Picks: Longer menu descriptions mean higher prices
Do your new cocktails have legs?
How to handle customer requests hospitably
8 ideas for all-day breakfasts
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