I don’t know about you, but before I choose a restaurant, I like to look at a lot of photos and reviews.
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Dining and drinking out can be an expensive experience and you, as a customer, are entitled to an enjoyable one. But being entitled to something doesn’t mean you get to be a jerk about it. Sending food or drinks back from whence they came for no real reason is the saddest sort of flex, and there are few things more off-putting than someone who tries to build themselves up by being rude to waitstaff, bartenders, or anyone else in the service industry.
A German athlete made news last week when he was banned from an all-you-can-eat sushi restaurant for eating almost 100 pieces of sushi. And while I don't think I'm capable of eating 100 pieces of sushi myself, I still had to wonder - can all-you-can-eat restaurants legally ban you from their restaurant for doing exactly what it says on the sign? Here's what I found out.
I’ve always been a fan of pre-travel planning, to the point that I build a packing grid before every trip. The packing grid includes outfit components for every day of travel (based on predicted weather and activity), as well as a list of essentials that I don’t want to leave behind: Advil, Band-Aids, my Fitbit charger and so on.
Restaurants that serve a wide range of interesting and tasty food for non-carnivores used to be somewhat hard to come by. As the diet has grown in popularity, restaurants that serve vegetarian and vegan fare that's interesting, delicious and in some cases, very Instagrammable, have popped up all over Sydney. Here are 10 of the best places to eat in Sydney if you're a vegetarian or vegan.
Collins Foods, the owner of Australia's largest chain of KFC restaurants, today posted a 16% lift in full year net profit to $32.49 million. However, the long death of Sizzler restaurants, the popular family steak houses of the 1990s famous for its all-you-can-eat salad bar, cheesy bread, and dessert range, continues.
One of the toughest challenges when opening a new restaurant is creating and changing your menu. The menu is what brings customers in and pays the bills, so it's crucial to balance room for trial and error with the perfect array of dishes. If you are creating a menu (or about to change your existing one) and need some help getting it right, these tips from some successful Silver Chef clients will help to steer you in the right direction.
Kids menus. I can't say I'm enthused when I read the selection of flavourless mac and cheese, plain pizza discs, and dry, white-meat chicken fingers, but I've accepted the options as part of the family dining experience - kids need to eat, and parents want to sit at a restaurant every once in a while and zone out to the sound of adult chatter and Daniel Tiger playing on the iPad that they slipped into their bag "just in case." But maybe it's time we fight the status quo.
It is, ironically, difficult to have a pleasant date night on Valentine's Day, when every "nice" restaurant replaces their normal menu with a mandatory and expensive prix fixe. Some couples actually like those dinners, and have a fun pre-packaged date night. Other couples like to cook at home, or to ignore the holiday altogether. But if you want to have a typical "date night" out on February 14, your options will feel limited. Here's how to navigate that strait.
Once upon a time, Sizzler was everywhere. While nominally a steak-and-seafood restaurant, the chain was famous for two things: its all-you-can-eat buffet and the complimentary Parmesan bread that greeted you on arrival.
Sadly, Sizzler became a victim of the casual dining wars and there are now only a handful of outlets left in Australia. But don't despair: the recipe is surprisingly easy to make at home and it only takes a few minutes. Here are the steps!
Recently, we asked people who worked in the food service industry if there were any insights about their job they wished restaurant patrons would know, and we got some great answers. Whether it's about tipping, food orders, or how you should and shouldn't treat the wait staff, these are the secrets to being a good customer.
The lemon wedge in your drink has a bad reputation, and the evidence for it seems obvious: No one at a restaurant washes the outside of a lemon, but then they throw that wedge onto your glass, sometimes letting the rind soak right in the drink. And according to HuffPost, several studies found all kinds of germs on lemon wedges from bars and restaurants.
So should your drink order always include "No lemon, please"?