Ask George: Are there established procedures for busing restaurant tables, because I’m seeing things now that I’ve never seen before? Dave L., St. Louis The questioner referred specifically to the ...

This post originally appeared in the May 20, 2019 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

This is one of the reasons we live in Florida: a table with a saltwater view, a cold beverage and a piece of fish so fresh it’s barely stopped swimming. As befits a place that has been designated a ...

Tired of the waiter ignoring you? Perhaps you want to know a bit more about the dishes, such as how they're made and what's in them? Well, the Interactive Restaurant Technology (IRT) system might be ...

Confession: I don’t know much about what constitutes a “good table” or “bad table” in a restaurant. When a host leads me to my table, I sit down without complaint and only think about my location ...

What’s harder than trying to book online discount coach seats for a family of eight to Las Vegas the day before Thanksgiving? Getting a reservation for two at a New York City steakhouse for lunch on a ...

It's a mistake to think that a waiter's job is primarily to deliver food. This is one of the primary lessons I get across in my customer service training sessions for restaurant waitstaff: that ...