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  • Board Topic

    Have you ever given yourself food poisoning?

    It’s funny because my microbiology tends to make me a little bit more relaxed. I mean I take all the sensible measures like washing hands, dedicated ‘meat’ boards etc. But I’m going to start autoclaving my...

  • Board Topic

    Caterers Offering/Not Offering Free Tasting

    that week. Labour wise tastings are just too intensive because the caterer has to pack everything up and do a service for only two people (cooking utensils, cutlery, plates, spoons, side items, condiments). I hear people say to...

  • Board Topic

    Old school table manners... what were you taught?

    oh the rule was wrist on edge of table, ready to pass dishes family style, or handle cutlery, having both hands in view at all times unless handling one’s napkin. i understand not wanting hands in the food, my impression...

  • Board Topic

    Sushi Zo -- Only if you'll pay $150/person to be insulted by the rude and arrogant Keizo

    is someone’s home – i respectfully disagree. A retaurant is a place of business, specializing in performing a service that one doesn’t usually get at home. A larger selection of dishes, possibly beaiutiful...

  • Board Topic

    Hungry Mother of Cambridge open!

    I think you’ll be fine. I’m sure splitting at the bar wouldn’t throw them but we were 8 loud people. If you keep your eye on the cutlery and just ask if they’re not on top of it, there shouldn’t be a...

  • Board Topic

    Beach Eats: Let's Be Honest

    want it? should I take it off the bill?" No. Then, after eating the garlic bread we realized, hey we dont even have cutlery to eat this unwanted tzatziki with.. so I asked a server because ours was MIA and it took ACTUALLY...

  • Board Topic

    Walking out

    wow- that is so "twilight zone" was it not obvious by the state of your table that you hadn’t been served- ie: fresh cutlery, folded clean napkins, no drink glasses, etc?

  • Board Topic

    More East County (SD) Dining

    in Chula Vista in 26 minutes), That being said, Omelette Factory has gone way downhill. The coffee is horrid and they don’t have real half and half...and it is mainly a breakfast place, so that is frustrating. The interior,...

  • Board Topic

    As a Chowhound, what do you want for Christmas?

    , and have asked (after some recommendations on the Cookware board) for some non-serrated steak knives, preferably Chicago Cutlery's Insignia2. Also, “The French Chef with Julia Child 2” DVD. :-)

  • Board Topic

    Filipino Food: Educate me, please

    certain parts of Manila early on a Saturday morning, and see thirty or forty pigs on eight-foot poles stacked outside waiting to be picked up. There is a restaurant in Manila - “Kamayan”, I believe – where there...

  • Board Topic

    "We can't be friends..."

    , to not use his cutlery like tools, etc. He got huffy and said that he wasn’t interested in being a snotty Park Avenue matron who drinks tea with her pinky sticking out. I got rid of him not because of a lack of...

  • Board Topic

    Teaching children to behave at restaurants

    of the water glass and suck on it. Cutlery was NOT to be used to tap tunes on the glassware or dishes or tabletop- so after one infraction he would have to eat with his hands. No flinging of anything or yes the low threatening...

  • Board Topic

    How Did You "Deal" With Being Poor (and Young) Before You Could Afford to Dine Out (or eat well dining in)?

    the exhibit, just in case. For at-home dinner parties, my dining table was a cardboard box covered with a blanket stolen, along with the cutlery, from the airplane. (I later graduated to cinder blocks and an old door.) Guests...

  • Board Topic

    Are we really THAT rare? Guess so...

    and cutlery) that would be agreeable to the largest number of people. (Tough luck for those on sugar- and wheat-fee diets!) Don’t be discouraged. You threw pearls to the swine and they didn’t get it. Some events just...

  • Board Topic

    Michelin Unveils San Francisco Ratings Today

    . The couvert symbols denote the level of comfort in the restaurant (the quality of the cover, crockery and cutlery, the size of the dining area, the number of staff and the quality of service they provide). Red couvert symbols...

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