Service suffers at pop-up eateries

06/22/2010 | San Francisco Chronicle

Dining venues are becoming more diverse as chefs seek to create buzz and serve their dishes in more innovative settings at impromptu, occasional and pop-up eateries. But beware, writes San Francisco Chronicle food critic Michael Bauer -- indifferent service and a lack of staff training can put a damper on your meal and cause diners to question the wisdom of paying fine-dining prices for a less-than-stellar experience.

View Full Article in:

San Francisco Chronicle

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY