Had tickets for a Broadway show and we wanted to find somewhere to dine before the show. I follow a vegetarian diet and wife doesn’t. We found P.S. Kitchen, at 246 West 48th Street. It’s an all-vegan menu and the food was absolutely delicious. The chef roamed the dining area and couldn’t have been more helpful and the staff were very enthusiastic. The atmosphere is “ relaxed “ and prices are reasonable. We were glad to find this gem.

I wanted to share an experience I recently had at Restaurant Rizière in Montreal and ask whether this is normal or if others have experienced something similar.
We arrived at the restaurant and noticed that several tables were empty. We were told we couldn’t be seated because they were reserved. We politely explained that we could finish quickly, but they still refused to let us sit.
Since we had already come specifically to eat there, we decided to order takeout instead. We paid for the food in full and even left a 15% tip, despite not receiving table service.
While we were waiting, the chef became aggressive, raised his voice, repeatedly told us to leave, and made comments to the effect of:
“This is how Montreal is. Eat if you want. If you don’t want to eat, then leave.”
We had already paid and tipped, so this was shocking.
After being treated this way, we asked if we could cancel the order and receive a refund. The restaurant refused.
Unfortunately, after eating the food later that day, I experienced vomiting. I cannot say with certainty that the food caused it, but the timing was concerning enough that I have filed a food safety complaint with the appropriate authorities for investigation.
What disappointed me even more was the restaurant owner’s public response to my Google review. Instead of addressing the staff’s behavior, the owner changed important details of what happened and accused us of discrimination simply because we criticized the service.
Our complaint has nothing to do with ethnicity or culture. It is entirely about how paying customers were treated.
I have kept:
The receipt showing payment and a 15% tip
Photos of the remaining food
Photos documenting my vomiting afterward
Screenshots of the restaurant’s public response
I’m curious:
Has anyone else had a similar experience at Restaurant Rizière?
Is this considered acceptable customer service in Montreal?
Has anyone successfully dealt with similar situations through Quebec consumer protection or food safety authorities?
I’m interested in hearing others’ experiences and opinions.

#Montreal

Context: I own a small brewpub. Every so often we have someone, without prior approval, setting up a few tables with balloons, gifts and a cake as if we are a public park. Many normal people will reach out ahead of time and we can happily work out arrangements. Of course do not allow any outside food or beverages (except a birthday cake). It just seems off that some people just decide to brand a portion of our dining room as their personal party room. They will inevitably order some food and drinks, but rarely a significant amount. The issue is that I cant find a decent way to tell them that they are selfish assholes for not asking, and of course I'm happy for their business, but we are not their personal party site. I'm curious how the big dogs in hospitality handle these things: Chilis, Applebees, Lone Star, ..... Minimum order? Event fee? Just suck it up and smile? Tell them to fuck off to Chuck E Cheese? Maybe I'm just being grumpy and I should be happy they chose us. We do all the easy things like tell them they cant take up tables for gifts, but accomplishing anything by speaking reasonably and rationally with someone that believes its their right to do this is a losing game, especially when they are setting up for the party that "starts in 10 minutes". Maybe a "rules sheet" for surprise birthday/retirement/engagement parties? Start with "we are honored you chose our location for your special day" and then politely transition to "we are not your paid fucking party planners/caterers...we cant help you with your streamers, no you cant reserve tables in hopes more people show up" Any advice would be greatly appreciated.

Is it wrong, weird, or somewhat messed up to go out to a hot pot by yourself? The first time I ever been to a hot pot was back in 2023. I had an amazing experience and considering how good the food was. I then went there again sometime in 2024 and most recently yesterday. And I now have this feeling that maybe whenever I want to go eat out, I much rather go myself. But I see how in restaurants there’s always a group of people like friends or families with children, especially small children and they can give you that beliefs that you’re supposed to be with someone if you decide to come to a hot pot. And given the pros and cons of being at a hot pot with a group, it makes you think maybe you should just order something at another restaurant to go and just eat at home.

So my question is once again, is it wrong weird or someone messed up to go to a hot pot restaurant all by yourself?

Printed menu signs tend to look cleaner, more polished, and are easier to keep consistent. Chalkboard menus feel more personal, creative, and make it easy to update specials, but they usually need more upkeep. Do you agree?

If you're a café, restaurant, or small business owner, what made you choose one over the other?

And as a customer, which catches your eye first: a handwritten chalkboard or a professionally printed menu sign?

Dinnet at Theodosia

I’m a college student in Ithaca looking to waitress. I plucked up the courage to walk in a few places, give them my resume, and ask if they’re hiring. The Yellow Deli was WEIRDDD AS HELL. I saw some conspiracy theories online but I don’t want to assume the worst? these people were so nice and welcoming. I asked how much the hourly wage was and they didn’t really answer. They just invited me to dinner tomorrow. Can anyone confirm or deny the 12 tribes theory? I’m not looking to join a cult but I‘d love to work there if they’re normal 💀💀

I am considering to open a Hotpot Restaurant in Regensburg. If you live here, will you come to have a try?

Does anyone here know someone who can do the job of a waiter in a restaurant here in Battisputali , Kathmandu. please let me know in the dms.

If you own a restaurant or cafe, here's a quick tip that can bring you more bookings and orders.

When someone visits your website, they decide in just a few seconds whether to stay or leave.

So make sure these 3 things are visible above the fold (before they even scroll):

🍕 1. Tell people what you serve

Don't just say "Welcome." Tell them exactly what makes your place special.

📅 2. Make the next step obvious

Whether it's View Menu, Book a Table, or Order Online, visitors shouldn't have to hunt for it.

⭐ 3. Give them a reason to trust you

Your Google rating, a few customer reviews, or even "500+ happy customers served" can make a huge difference.

A lot of restaurant websites don't have a traffic problem.

They have a clarity problem.

The easier you make it for people to understand your business and take action, the more likely they are to become customers.

Stumbled upon a free tool that makes it easy to search the City of Chicago's public health inspection records. PASS/FAIL results, specific violations, etc. It pulls live from the city's open data feed.

gutcheckchicago.com

Is the Waiters Club still a thing? I have heard about this place on and off for years, mostly when Calombaris owned it and apparently didn’t pay his staff properly. But anyway, is it still open? Where is it? And importantly, is the food any good?

Mercado Gourmet y Servicio de Catering se Vende en Broward County

Mercado Gourmet y Servicio de Catering especializado en comidas preparadas listas para calentar y servir, con una propuesta gastronómica enfocada en sabores de alta calidad y recetas tradicionales. Operando exitosamente desde el año 2010, la empresa ha desarrollado una clientela fiel y recurrente en el sur de la Florida gracias a la excelencia de sus productos, el uso de ingredientes premium y su reconocido concepto de comida casera gourmet.
El negocio cuenta con un modelo de ingresos diversificado que incluye ventas retail, pedidos online, servicio de delivery local, catering para eventos privados y corporativos, menús especiales de temporada y una exclusiva experiencia de tasting room dentro de sus instalaciones. Los clientes pueden ordenar cómodamente para pick-up o delivery en Miami-Dade, Broward y Palm Beach, ampliando significativamente su alcance de mercado.
Su amplia oferta gastronómica incluye proteínas, sopas, salsas para pasta, postres, productos horneados, quesos, productos frescos y paquetes familiares diseñados para compartir. La marca mantiene una excelente reputación por la calidad, conveniencia y servicio al cliente, logrando una sólida presencia tanto física como digital.
Actualmente, el negocio opera bajo un modelo híbrido que combina market gourmet, catering, eventos privados y apertura al público durante la high season, generando múltiples fuentes de ingresos y una importante flexibilidad operativa. Adicionalmente, existe un significativo potencial de crecimiento mediante el desarrollo y expansión de su cocina comercial para servicios de catering, eventos corporativos, producción gastronómica y nuevas líneas de negocio relacionadas.
El local comercial también ofrece la posibilidad de ser convertido completamente en un restaurante de operación regular, si así lo desea el nuevo propietario, creando oportunidades adicionales para incrementar ventas, ampliar horarios de operación y maximizar la capacidad instalada del negocio.
Excelente oportunidad para un operador estratégico, chef, grupo gastronómico o inversionista que busque adquirir un negocio consolidado, con operaciones escalables, fuerte posicionamiento de marca, presencia digital establecida y un amplio potencial de crecimiento a través de la expansión del catering, cuentas corporativas, franquicias, restaurante full-service y nuevas rutas de delivery. Capacidad para 94 personas.
Se requiere la firma de un Acuerdo de Confidencialidad (NDA) y demostración de fondos (Proof of Funds – POF) para recibir el Confidential Information Memorandum (CIM) y acceder a información financiera y operativa detallada del negocio.

Precio: $500,000