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Not About Food | Forum profile
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Forum profile page for Not About Food on http://www.chow.com.
This report page is the aggregated overview from a single forum: Not About Food, located on the Message Board at http://www.chow.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Not About Food" on the Message Board at http://www.chow.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Not About Food:
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Week
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Month
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3 Months
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Threads:
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162
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525
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1,495
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Post:
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701
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2,556
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7,912
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Not About Food Posting activity graph:
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Top authors during last week:
user's latest post:
Room Service Charges
Published (2009-12-14 18:03:00)
I'm not a room service guy myself, but once I stayed at a Doral Hotel in Princeton,NJ and my girlfriend used room service after her Spa Treatment......One Caesar Salad with Chicken and two glasses of wine.....total of approximately $60......you pay for the convenience of private dining.....I'm sure the charges are clearly printed on the Hotel Guide provided in each room.
user's latest post:
Rude to Negotiate with Caterer?
Published (2009-12-09 12:54:00)
"The client should assume that the price they are offering is the best possible price for that menu" Here's another one "A fool and his money are soon parted" Jfood would very much wish this were ture, but the idea that nothing in the food professional's contract is negotiable is just silly. You may want to chek on the in-network vs out-of-network prices doctors charge. And jfood thinks thay are...
user's latest post:
I'm a regular at this place...
Published (2009-12-12 12:45:00)
>>> Today's restaurants are too competitive and work on very volatile, small margins. Every generation of restaurateur says the exact same thing. Margins were razor thin in 1909 just as they are razor thin in 2009. Ahhhh I can hear you say but we are in a recession, I went through the early 80’s with double digit employment PLUS high interest rates, we all remember gas lines. >>>I hate to...
user's latest post:
I'm a regular at this place...
Published (2009-12-12 12:21:00)
"But to claim that that's the only way to do business is absurd." I never said it was. Just that it would be the sort of place that would keep me coming back (and all restaurants seem to draw their share of unreasonable clientele - just part of serving the public).
user's latest post:
I'm a regular at this place...
Published (2009-12-09 23:12:00)
I just wanted to add that I'd never expected, requested, nor received any comps before this happened.
user's latest post:
Is it fair to be dismissive of a...
Published (2009-12-13 18:30:00)
I know it's been a few days but didn't we go through all this all ready? http://chowhound.chow.com/topics/5370...
user's latest post:
I'm a regular at this place...
Published (2009-12-12 08:54:00)
The owner's main goal is to make money. While repeat business is important, some customers truly aren't wanted back. We had a regular that used to come in at least twice a week who always sent her food and wine back. We'd eat the cost time and time again until the owners just gave up and asked her not to come back. She was upset, but we couldn't figure out why. If you disliked our food and wine so much, why keep coming...
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Latest active threads on Not About Food::
Started 1 week, 5 days ago (2009-12-04 09:55:00)
by jfood
D Here is a link to a picture of the type jfood uses. He likes the cutouts or else your feet get a bit moist. These are not the ones that jfood uses but is just an illustration. http://www.clogsonline.com/IBS/Simple... There was also a thread about some cushy mats that people use. It was ont he boards within the last two weeks, you may want to look there. jfood thinks it may be under a what...
Started 2 days, 9 hours ago (2009-12-14 05:03:00)
by helenahimm
Cholesterol Free (in some juices packages lol) My dad when came to US asked me about the Free Range Chickens... he asked me if that meant that they played around and were happier than the other ones? that how the same brand (like 365 Whole Foods) could sell Organic Free Range, Free Range, and just Regular Eggs version... he asked me if they (the company) divided the Hens by ranks? and some ...
Started 1 year, 11 months ago (2008-01-15 05:41:00)
by bnemes3343
If someone has published a recipe, you are perfectly within your rights to follow this recipe, make the dish, and then sell the product. What you can not do is sell/publish the recipe as your own. If no kitchen could sell any food product that came from a recipe they didn't develop themselves, we would all be in big trouble.
Started 1 day, 20 hours ago (2009-12-14 18:03:00)
by fourunder
I'm not a room service guy myself, but once I stayed at a Doral Hotel in Princeton,NJ and my girlfriend used room service after her Spa Treatment......One Caesar Salad with Chicken and two glasses of wine.....total of approximately $60......you pay for the convenience of private dining.....I'm sure the charges are clearly printed on the Hotel Guide provided in each room.
Started 3 days, 5 hours ago (2009-12-13 09:25:00)
by chococat
I think the opposite might be true-- food enthusiasts tend to be very knowledgeable and selective about what they eat. The foodies I know tend to avoid processed foods and prefer to buy locally and organically (when possible) grown vegetables for increased flavor and freshness, meats are grass fed, seafood is locally obtained and sustainable. I don't think this sort of diet promotes obesity. ...
Started 2 days, 21 hours ago (2009-12-13 17:47:00)
by mrbigshotno.1
Take monday's off and sleep.
Started 2 years, 4 months ago (2007-08-13 04:21:00)
by bear
Thanks for the tip! My hands are much more sensitve to chili burn than my cast-iron mouth.
Started 1 year, 11 months ago (2008-01-10 17:26:00)
by madgreek
Historically, I think I would place myself between 1 and 5%. It's been years, though. In fact I can't remember any one specific instance. I just remember doing it (always at chains for some reason) a few times.
Started 1 year, 2 months ago (2008-09-21 23:17:00)
by maplesugar
Ok I'll go first heh - I wouldn't be married to my DH if he were anything like his sometimes-chews-with-mouth agape-almost-never-says-thank-you brother. Really I'm not THAT picky but pahleease when chewing keep it to yourself, and when someone hands you something say THANK YOU! Can you tell we had them over for dinner tonight? I am continually amazed they came from the same parents. :)
Started 1 year, 11 months ago (2008-01-05 07:56:00)
by mamaciita
Most of the wedding cakes I've tasted have been vile, and in those cases I'd have happily applauded the "cutting" of the faux cake. Then again, I see nothing wrong with celebrating a tasty sheet cake instead of a towering stack of frosted styrofoam.
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Hot threads for last week on Not About Food::
Started 1 week, 2 days ago (2009-12-07 11:11:00)
by fourunder
You over reacted ....you should have been treated better with regards to consideration for your past patronage....but really, all this angst over a beer? As the bartender noted, there was nothing wrong with it and it was ordered by your friend, not you, and I can only surmise your friend is not a regular from the details provided. Sounds to me like there is a untold story in the tipping ...
Started 1 year, 5 months ago (2008-07-09 13:14:00)
by Robert Lauriston
The only law I know of regarding water is that in SF and some other places around here it's illegal to serve it unless the customer requests it. (They passed that the last the time the supply was inadequate to meet the demand created by decades of unbridled development.)
Started 1 week, 1 day ago (2009-12-08 10:49:00)
by Missy2U
How odd. In my experience, caterers have always been open to negotiotion. I've done a number of large events for work and in almost every instance, negotiations were the norm! I wouldn't feel bad - she sounds a bit off. :)
Started 1 week, 5 days ago (2009-12-04 09:55:00)
by jfood
D Here is a link to a picture of the type jfood uses. He likes the cutouts or else your feet get a bit moist. These are not the ones that jfood uses but is just an illustration. http://www.clogsonline.com/IBS/Simple... There was also a thread about some cushy mats that people use. It was ont he boards within the last two weeks, you may want to look there. jfood thinks it may be under a what...
Started 1 week, 2 days ago (2009-12-07 07:01:00)
by beevod
Go back only if you were irked.
Started 9 months, 2 weeks ago (2009-03-05 10:23:00)
by JohnE O
Would have saved the money on that trip and then tipped double the next time when she was looking. You'd be a hero (in her eyes).
Started 1 year, 7 months ago (2008-04-23 13:28:00)
by girlygirl
You can find a ton of gaffes in any of the menus in chinese restaurants. My favorite was the 'chicken paws' I saw on the dim sum menu/flyer I found on my car from the New Shanghai restaurant. I'm Chinese so I can laugh, right?
Started 1 year, 1 month ago (2008-11-05 12:50:00)
by JenBoes
I used to work in an office of about 60 people and we had a holiday potluck every year. Everyone that attended participated in one way or another - if you didn't want to bring food, you could bring sodas, napkins, paper plates, etc. We did have a full kitchen with a fridge and oven so we didn't have all of the same issues you describe above. Some people brought chips and salsa or a cheese ...
Started 3 days, 5 hours ago (2009-12-13 09:25:00)
by chococat
I think the opposite might be true-- food enthusiasts tend to be very knowledgeable and selective about what they eat. The foodies I know tend to avoid processed foods and prefer to buy locally and organically (when possible) grown vegetables for increased flavor and freshness, meats are grass fed, seafood is locally obtained and sustainable. I don't think this sort of diet promotes obesity. ...
Started 2 weeks, 1 day ago (2009-12-01 04:35:00)
by alkapal
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