What's Wrong With Dining Alone? Tips on How to Enjoy Dining Solo

Bella DePaulo, Ph.D in Psychology, recently conducted an extremely interesting survey comparing pictures of individuals dining alone versus people dining using the company of others. The outcomes showed that any social stigmas our readers perceive are unfounded, and much more reflective of the state of mind.

Think of dining alone being an opportunity to select the type of food you want; no need to please family and friends, or to make compromises; the only real opinion that counts is yours!We now have compiled several ideas to increase the experience of dining on your own: Pick a restaurant by having an open or exposed kitchen. There is nothing quite like watching the chefs for action! Some people decide to eat at the counter. It's a good way to satisfy people in order to strike up a fascinating conversation using the bartender, or someone sitting alongside you. Bring a magazine or a magazine. If you need to be alone together with your thoughts, ask the Maitre D' to locate you a table inside a corner, or close to the back from the restaurant. A good hotel concierge will be able to recommend choices for women business travelers. While you will find exceptions, broadly speaking avoid restaurants in large hotels; they are usually times impersonal and filled with tourists. Avoid tapas places

Don't think most people are looking at you when dining alone. Benefit from the opportunity to relax, be around your thoughts, and revel in a GREAT meal! And lastly, for those of you which are still not convinced, find dining companions within our community of ladies business travelers by going to our forum.

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Behind the Scenes of Kitchens Around Australia

As a skilled chef I've come across and tried some incredible events. Most of which would shock plus some would make you laugh, but there's no escaping the truth that the kitchen is really a crazy place.

The Australian Hospitality Market is slowly getting full of over seas cooks which are willing to work with a lot less money as well as in a lot worse conditions than Australian Chefs. Every chef which i know has either left the or is trying very difficult to do so. Using the cost of ingredients and overheads rising and the wherewithal to raise menu prices its getting harder to obtain and retain good chefs at smaller establishments.

To be a Chef you have to complete an apprenticeship and Trade school that makes it a qualification along with a Trade like every other. Unfortunately for Chefs another trades like plumbers, electricians etc. receive money almost double in their apprenticeship and then that trend continues during the period of the career. Its obvious why there are more and much more Chefs leaving your kitchen and less and fewer people joining the.

The lack of experienced and skilled Chefs could be more and more noticed since the quality of the food within our restaurants and hotels decreases. It's a very rewarding profession and something to be happy with but its tough to promote when like a first year apprentice is just getting about $5.50 an hour or so and only receiving payment for a small part of the hours that come worked.

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