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A Guide of Editing Restaurant Plan Review Form on Mac

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A Guide of Editing Restaurant Plan Review Form on G Suite

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PDF Editor FAQ

Is it possible to set an age limit for a restaurant, cafe, or other business?

No - such a limit would be legally suspect in the US; age is a protected class, and any discrimination based on that attribute would have to be somehow substantially related to the type or form of business that you are operating. This assumes that your business is open to the public, like a restaurant or office space, and that it isn't a regulated industry in which there are legal restrictions with regard to minimum ages (such as selling alcohol or tobacco).If you're considering such an option, you should be certain to have your plans reviewed by a competent business attorney in your jurisdiction, who can provide you actionable advice based on all of the facts of the situation and the appropriate law of the jurisdiction.

What's a feature of extremely fancy restaurants that people who have never eaten at such a place would be surprised by?

If you like to mock the small portions sometimes found on fine tables, you may wish to reconsider — you’ll probably eat more than you think.This misconception regarding small portions looms large over everything else.Again and again, I’ve heard people joke about the portion sizes found in elegant eateries. I’ve seen posts on social media where someone out for a celebratory dinner shoots a photo of a classically-plated entrée, mocking the graceful empty plate space on Instagram or Facebook before he’s — yes, it’s almost always a male — even tasted his main course.Now, let me be clear: I am a big guy with big tastes and I like big portions — I like to eat so much I’ve gotten fat. Like most people, I want good value for my money. At a chain restaurant like Claim Jumper, Applebee’s or Outback, many customers are disappointed if their plates aren’t full, even if they weren’t planning on eating everything. I sometimes find myself unhappy if portions aren’t what I was anticipating, too.But my expectations change dramatically if I’m at an exclusive French restaurant. So let this big guy with a big appetite be equally clear on a second point: in the hundreds of times I’ve eaten in refined restaurants with a lot of empty plate space around the main course, I have never left hungry. Not even once.“Huh?” you might ask. “You’re fat, you like to eat, you like a lot of food and yet you don’t mind a tiny entrée at a fancy restaurant? You don’t feel cheated when your main course is ridiculously small?”Yes, that’s exactly right. And here’s why you should maybe change your thinking when you decide to do a little fine dining.Let’s think in terms of courses for a moment. At a common chain restaurant or diner, Americans have become accustomed to a standard three-course meal but we think of it in terms of one course: that plate with your entrée. We may enjoy a salad, soup or appetizer before and we might choose a dessert afterward but most of our attention is focused on that one big plate. Because of this thinking, that main plate has evolved to become an always-full one. Those optional pre- and post-entrée dishes may or may not be ordered so ultimately, most of our focus falls on the one main course. And if it’s not substantial, we’re disappointed. American dining has essentially become a one-course affair with perhaps one or two add-ons we don’t really consider.In a fine French restaurant, we’ll find things markedly different. Our meal will likely be built around at least a five-course structure so portions will necessarily be smaller. Maybe even more importantly, the leisurely way we’ll meander from course to course allows generous time to enjoy our food — and we’ll almost certainly feel satisfied sooner.We’ll start with an apéritif, an alcohol beverage which will gently stimulate our appetite. We might choose a light white wine, maybe champagne or even a dry martini. This beverage relaxes us, gets us expectant and prepares our palate for the delights to come.Next, a charcuterie board will be delivered — sliced cured meats, rillettes or pâté, canapé or crostini (like a hard, toasted baguette to enjoy, topped), tiny pickles, mustard, maybe even some nuts or olives. Charcuterie boards take several forms so you may find a different theme, created to complement your next courses.Soup or possibly a salad will follow. Perhaps you’ll instead choose a small treat like escargots or vegetable tarts. (See “A few notes on French dining…” below. I encourage you to ask questions and listen to the recommendations of your server and your sommelier. You’re enjoying nuanced cuisine, prepared by a skilled kitchen, using prized ingredients — the people serving you will be familiar with the choices offered and can recommend options to perfectly pair. At houses like this, the staff has sampled the menu and tasted the wine so they can suggest from both skill and experience.)A little more wine is next, then comes the plate inspiring this column. As in any eatery, your entrée is the high point of the meal, but here the focus will be on quality, not quantity. Remember, you’re enjoying numerous courses so your main dish will naturally be somewhat smaller than an overloaded plate at a chain restaurant. A perennial French favorite for me is confit de canard, or bluntly, duck cooked in its own fat. It will be served with sauce and is often accompanied by a simple potato.Once you’ve polished off your laughably small entrée, you’ve got plenty of room for more, right? Good — the cheese plate will be next. (That was sarcasm, in case you missed it — by this time, you’re going to feel much more sated than you imagined.) Assorted cheeses will be served, ranging from soft to hard, from mild to flavor-intense. You’re well-advised to enjoy them with a sweet-ish wine.You may elect to skip the cheese but you’d be a fool to decline both cheese and dessert. Something light like a crème brûlée or a crème caramel might be perfect. Of course, I usually follow it up with a digestif — ordinarily, I prefer some form of brandy and I might even order a coffee afterward.So let’s review. A pre-dinner cocktail, one appetizer, another appetizer, a main dish, bread and wine throughout, cheese plate, dessert and a post-dinner brandy and coffee. That’s a lot of food. By the time my entrée is placed in front of me, I’m not all that concerned about its size.Like I declared earlier, I have never finished dinner at a fine French restaurant — the ones with all the empty plate space around the entrée — and departed with my belly less than full. By the time I’m done, I’m reflecting on the magnificence of my dinner and marveling at my satisfaction with life. That’s what an excellent French meal will inspire. Like me — a fat guy with a big appetite — you’ll have forgotten all about portion sizes.A few notes on French dining…Unfamiliar with French dining? Although fine dining has a reputation for stuffiness, things have relaxed in recent years. And in laid-back areas like the U.S. Pacific Northwest, French dining is marked by a characteristic easygoing attitude and an affinity for using local ingredients to elevate even a classic discipline like la cuisine française.Don’t worry if you don’t speak French or you’re unsure about a particular dish — you’re not alone. Your server won’t hold it against you. After all, restaurant staff had to learn it all, too, and they’ll be happy to help you. Common sense and the good manners you already use on special occasions will go a long way.If you’re offered sorbet or another option for cleansing your palate between courses, take it — there’s a reason it’s being suggested. A refreshed palate is primed to enjoy the subtleties of the next dish.A little frightened of escargots? Snails don’t have a bold flavor so they’re often served with butter, garlic and parsley — and sometimes with a light pastry cap. At risk of gravely oversimplifying, the texture lies somewhere between a tender shrimp and a firm mushroom. Skillfully prepared escargots are an exercise in nuance and a remarkable dish — you’ll wonder why you waited so long to try them.Don’t be ashamed to ask about wine — most people are only nominally familiar with a properly curated wine list. Even if you’re fluent in wine, the staff will likely have fitting suggestions not immediately obvious. A sommelier is put to better use making recommendations, offering explanations or answering questions than simply pouring.It’s not a bad idea to explore any restaurant’s website if you haven’t yet visited in person. You’ll be able to view the menu and learn details like price and dress code, if there is one.Altogether, French cuisine is all about celebrating life — and it’s way too delicious to avoid just because you’re worried about not knowing everything or about violating some rule. Give it a chance. Odds are, you’ll find a lot less reason for worry than you think.(Please note: this essay was largely intended for U.S. residents who are unfamiliar with fine dining. A version of this piece appeared in the November 2019 edition of a regional food and beverage magazine with which I am associated. This version includes several edits to cover points I inadvertently omitted in the original piece.)Non-alcohol beverage options are discussed here.Photo credit: Mimi Thorisson, Médoc, France.

What are the hidden gems in Phoenix, AZ?

Pizzeria Bianco:Rustic and elbow-to-elbow intimate - but nationally recognized and just plain delicious. It does need careful planning though. It's popularity means a line forms before opening - it's small - and they don't take reservations. It's an adventure - not fast dining.Zagat Review: Pizzeria Bianco - Phoenix | Phoenix Restaurant Menus and Reviews

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