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Hastert, Bakker...maybe it will happen tomorrow.

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It's not "cheating" to use, say, a bag of shredded cabbage instead of buying a head and shredding it yourself. You think top chefs do all their own prep work? That's just making the grocery store your prep cook, so you can get on with the rest of the cooking. (inspired by a food feed post.)

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There is no “p” in time off as a hospitality worker. He just works extra gigs for more money.

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Industry people are often surprised that we won't take shots with them at work when we're on the clock (if you hang til close, we will), but is it really that weird to be a bar where the staff doesn't drink on the clock?

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