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Rating Thread / Thread Starter	Last Post	Replies	Views
Trim Waste vs Cost on Plate welldonechef	10-17-2009 09:15 AM by DuckFat	13	331
bread overload left4bread	10-16-2009 09:29 PM by ChefRay	10	322
Returning to chefing... in Canada hockeymonkey85	10-16-2009 01:58 AM by Blueicus	2	154
Creative ways to give your chef a raise! treehugger057	10-15-2009 07:18 PM by pembroke	12	437
Menu Food ratio % sexychef21	10-15-2009 05:50 PM by pembroke	9	218
Oowwie!!!!!!!! ( 1 2) leeniek	10-15-2009 05:30 AM by BryanJ	17	440
perks of the biz..... fryguy	10-13-2009 10:42 AM by ChefRay	11	511
handling alcoholic employee?? ( 1 2) rat	10-13-2009 08:50 AM by Theresa	17	618
Bagel therapy cammando504	10-13-2009 07:42 AM by ED BUCHANAN	1	124
no show no call...... ( 1 2) fryguy	10-12-2009 08:21 PM by BillRchef	17	598
1 1/4 pound Maine lobster Rivver	10-12-2009 04:56 AM by DuckFat	6	253
Combating relationship failures that results from working in our industry Culin4ryKev	10-11-2009 06:51 PM by ChefGord	6	276
Kitchen Manager filagrey	10-11-2009 10:48 AM by pembroke	4	162
Getting a job as Chef BryanJ	10-11-2009 10:32 AM by pembroke	12	339
im looking for the best clogs out there davesel	10-09-2009 07:16 AM by HappyFood	6	261
How do you feel about rustic presentation? ( 1 2) ChefRay	10-08-2009 04:21 PM by maniclowery	22	560
How much should I charge for a 5 course dinner? Sabbah	10-08-2009 09:02 AM by shroomgirl	6	262
Give me your ideas ianman1128	10-08-2009 09:00 AM by shroomgirl	2	125
Metric or Standard pembroke	10-07-2009 07:05 PM by eloki	10	453
Charbroiler Radiant or Lava Rocks zaskar	10-07-2009 05:54 AM by zaskar	2	188
bottling dressings... Mandarin25	10-07-2009 03:20 AM by greyeaglem	2	133
Need advice on Red seal exam CJL_2006	10-06-2009 07:38 PM by Mandarin25	14	526
Dollars & Sense Technologies that help decrease expenses opinions rs346032	10-06-2009 06:25 AM by ED BUCHANAN	2	160
Plate presentation chefbk	10-05-2009 11:05 PM by chefmikesworld	10	6,162
How bad is it being a line cook?? ( 1 2) Cook-Jetto	10-05-2009 08:50 PM by rat	19	4,090

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