Food for Thought

A Tale of Two Cocktails from Old Havana, Cuba

From 1932-1939 Ernest Hemmingway lived at the Hotel Ambos Mundos (Both Worlds) in Old Havana, where he preferred renting a certain 5th floor room for $1.50 per night, as it provided him an excellent view of the Harbor and the cool breeze. Read more...

No Automatic Pilot

Editor's Bite

I love the restaurant business… I must! I’ve done everything from dishwasher to owner over the last 42 years, and now I am a food crtiic. If I ever do get famous, the complete story will make a very good book. Servers in the biz for as long as I have been, have tons of great stories to tell. I like to call them Fish Stories! Read more...

How I Got Here

Editor's Bite

Welcome to my Editor’s Bite section! Information on this new page will range from simple Dinner Reviews Internet Magazine© updates like How I Got Here, to more controversial subjects relating specifically to the hospitality business. Read more...

Mollydooker “Label our Lefty”

Special Events

This event is over, but you can utilize the far reaching promotional power of the All New Global DinnerReviews.com© to promote your special events locally or worldwide. Welcome to our Special Event Promotions page. Effectively bring thousands of people to the Internet or physical location of your choice for the purpose of promoting your special events. Read more...

Campers

Front of House

You know the scenario. A busy night in your restaurant, tables turning as they should, everything going according to the book, but some guests just have to stay a little too long. They just sit and sit and sit seemingly forever! It’s the dreaded customers called Campers! Read more...

Great Service = Big Tips!

Front of House

As a hospitality employee working for gratuities, the endless search for that elusive BIG TIPPER continues. Could you be the server or bartender who gets the BIG ONE tonight (get your mind out of the gutter)? Try these “tricks of the trade” to make more money than ever before. Read more...

Tip Making Tips for Tip Makers

Back of House

This short piece is a simple pep talk to remind all you servers, bartenders, managers, hostesses, musicians and aspiring chefs to keep trudging along towards your life goals. They are much closer than you think. Don’t stop now…you’re almost there! Read more...

What’s the Culinary Difference?

Food for Thought

As a food critic, I dine at a variety of restaurants. At each stop, I cannot help but notice just how different each establishment is from another, and I’m always amazed. Some are still stuck in the early 80′s, some restaurants think they are on the cutting edge. Read more...

Simply Salt

Side Dishes

The delicate white crystals sitting in shakers on practically every dining table in the western world is another “taken for granted” product (like black pepper) that we know as salt. Hard to believe, but salt was actually being used long before history was recorded. Read more...

The Chef-fields and the Mc-Servers

Back of House

The age-old feud continues in a revealing look at the relationship between front-of-the house, and back-of-the-house restaurant employees. I have been meaning to write this story for years now, as this situation is one that just doesn’t go away. Read more...

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