Issue 30


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Food Service Warrior: Rules to Live By

When arriving at the restaurant you have chosen, the perfect scenario would be to walk in the door and be greeted immediately, have a table ready for you and your favorite spirit in your hand within five minutes. Well, we

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Taxi Trouble

It was just after midnight on one of those unbearably hot and humid summer nights and my friends and I were ready to drift to the next bar. On a night like tonight, we realize, there was no way that

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Le Drunken Frog

I’ve had many brilliant ideas in my day. Like how I always think it’s a good idea to ease my tension from the week with a few too many drinks on Friday night. Unfortunately, it doesn’t seem so brilliant when

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Food Service Warrior: Perspectives from the Host Stand

In most full service places there is a greeter at the front door. These are the people you see when you first walk in. Since you have to be 19 years old to serve alcohol, the door is usually someone

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Under the Radar: Culinary Kudos

Following our weekly routine, we delve straight to the section of the newspaper and magazine to read that day’s Culinary Review. The article is filled with great accolades for the work produced by the executive chef which can lead the

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The Regulation Fixation

Rugged individualists. Mavericks. Working class capitalists. These are some of the phrases that describe one of America’s last great hopes, the small business person. These are people with a variety of backgrounds from their race, education and national origins to

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Food Service Warrior: Behind the Scenes

A lot goes on behind the scenes of every restaurant. There are many hard working people who put your dinner together, from the chef to the server to the dishwasher. It can be difficult and thankless, but for us food

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The Dirty Little Secret in the Industry

“Hi. My name is Ron, and I’m an alcoholic.” The first time I said those words aloud I felt free. Terrified, but free. What you are about to read is an account of my opinions (and my opinions only) on

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The State of the Omaha Restaurant Scene: The Past, Present and Future of Change

So just who do I think I am, anyway? Well, maybe the luckiest guy around. For a lot of reasons, but for today’s purpose, because I have spent the last thirty years doing something that I love, and making a

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