Restaurant & Hospitality

Career Fairs & Events

2010 CAREER FAIRS: Boost your job search

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Hit your stride in hospitality

Are you hungry for a new opportunity? Find out what's hot in this industry and if you would thrive in it.

Break into Bartending

Bartenders and beverage servers are in demand. Get the right mix of skills for serving success with this advice.

Managing banquets

This aspect of the food-service business generates billions in revenue every year. Find out if you could handle the pressure as a banquet manager.

Know tip policies before taking the job

Tips are a crucial part of hospitality workers' pay. Know the tipping policies before you start a new job.

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Coming home to November: When it was all ready one afternoon last week - the dry-brined turkey a rosy chestnut brown, the Sister Frances' Potatoes (named for one of the last of the famously celibate Shakers), the brothy, purposefully not creamy blue-pumpkin soup (with a sour jolt of preserved lemon), Melissa Hamilton beamed at what she had wrought.
Pie contest has ulterior motive - what crust!: Marilyn Paige adores apple pie, but she knows her limitations. "I can eat it, I just can't bake it," says Paige, a student/scrapbooker/photographer. "And I don't believe you can buy a great slice of apple pie in Philadelphia without paying a fortune."
Pumpkin can be so much more than pie: Every year the pumpkin parade arrives earlier - before Labor Day, even, the fluffy pumpkin lattes and baseball mitt-size pumpkin muffins emerge on cue from behind coffee bar counters. Limited-edition pumpkin ales follow, along with sweet-smelling doughnuts and seasonally confusing ice creams. And before long, chunky cans of purees are lining supermarket aisle-end displays, seductively promising smooth-as-silk pies.
Drink: Philadelphians have been drinking a long time over at McGillin's Olde Ale House - since the days of Abraham Lincoln, to be exact. So it's only fitting that the venerable tavern in the 1300 block of Drury Street should celebrate its forthcoming 150th birthday with an anniversary beer called 1860 I.P.A.
Kong: Pervasive sweetness and poor cooking made a first sampling of this "Hong Kong street food" sour indeed. A second was a bit tastier.

There was so much syrupy hoisin and sweet sauce streaked across my first dinner at Kong - Northern Liberties' new ode to Hong Kong street food - that it was pretty clear Michael O'Halloran's "authenticator" wasn't having the desired effect.
K-never fear, k-nishes here: Lipkin's Bakery in the Northeast is back from a fire with the Jewish dumpling/turnover goodies.

Not that you would call him svelte. By any means. But I ask Mitch Lipkin, 60 now, hasn't he lost some weight? "I lose some. I find some," he shrugs.