Anyone looking to work in the restaurant business shouldn’t be expecting to just walk in and know exactly what they are doing. I run food, which sounds easy at first, but after awhile it becomes an extreme pain in the butt. Something as simple as giving food to a customer can become utterly annoying. I learned many things through working in restaurant. “It’s dog eat dog world”. This sentence reminds me how hard to keep restaurant business. One of the biggest misconception about the restaurant business
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Food Republic : Ready to make waves Very rarely do you visit a restaurant in where you are fully satisfied with all you ordered. Food Republic is one such place where almost all the things on their menu of continental and fusion items are at par. Giving restaurants like Time Out a run for their money, their extremely reasonable prices (around Tk200-250 for most dishes), versatile menu, as well as the easy décor and ambiance make them a true winner. This is one place you cannot help but revisit,
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As I checked the food supply and water supply of my dive system. I noticed that i forgot to fill the water supply. This of course is really important since it will be the food and drinks I will be living from for the upcoming weekend. The dive system is a system which allows you to let your consciousness enter a game. This of course became popular real quick. It was expensive though, it cost 15000 dollar! It cost me an entire 2 years of saving while practically living of nothing to buy the system
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Traditionally, family gatherings have the potential to be an emotionally taxing event. Complex, political arguments aside, the preparation of specific food has the ability to become a very contentious and polarizing experience. For example, the Norwegian dish of lefse, a flat potato pancake, possesses a subjective ‘right’ and ‘wrong’ method of baking and consumption. As revealed through several interviews, not one participant could agree on the ‘proper’ method of serving this complex yet simplistic
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Last summer, my family and I took a trip to France and I experienced a method of ordering food that I have not experienced yet with my time in America. It is a tradition that my family goes into a McDonalds in every country we visit just to see the different foods they offer. When we walked into France’s McDonalds I was shocked. To my surprise, I did not see a normal counter with registers, I saw five big screens taller than me. Customers would order food and pay right on the touch screens. They
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Relishing a meal with your friends and relatives is much more fun when you have a dining room design that fits your lifestyle. As a room that is more used than maximum of the other rooms in the abode, your dining room will need extra attention when it comes to design. Crafting an eye-catching dining room is more a work of art than a science. Using a tad of imagination and a little bit of creativity, you can make a categorically pleasant-looking space with very little money. Beautifying your home
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Lucisano et al., (1984) Produced macaroni from commercial durum semolina blended with 10, 20, and 30 per cent defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids
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small, round tables at Risley promote smaller lunch gatherings and thus, help cut back on the amount of food wasted. Several people eat alone while doing homework on their laptops. I have noticed that these individuals appear to eat less than those eating with a more social group of friends. There are also often adults getting lunch at Risley, more so than I
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On a smaller scale, eating locally is a lifestyle choice that can help reduce our carbon impact. It doesn’t mean completely giving up food that we cannot get within the area, since there are certainly some food items that are only available outside the country, but maximizing
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Gloria Bley Miller, the author of “Thousand Recipe Chinese Cookbook” has conducted an extensive research on Chinese eating customs. The result of her work is clear - vast variety of dishes can be prepared from the similar ingredients. However, another “vital” ingredient should not be excluded – the importance of proper degustation and eating. As Andrew Zimmern, American writer and chef once stated: “Try new things, meet new people, and look beyond what’s right in front of you”. The process of getting
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