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that is sad. I want to cook for other people, and I would love to have regulars, but I would like for them to eat their own food and use my restaurant as an occasional place to eat. I would love to see them once every week or two and get to know them. I know that some people cannot cook and that is why I intend for my menu to include regular meals; not just fried crap all the time.

One of the reasons I am trying to start my restaurant is because the food quality in the area is horrendous. little or no real flavors, few choices of healthy options, no size differentiation, and servers who don't care. My plan is to have at least 3 different sizes of all meals so that small eaters have a choice as well as huge eaters.

I really don't care about making a whole lot of money, I plan on doing profit sharing with my crew, they worked to make the money so they should reap the reward of their hard work. I just provided an avenue for them to express themselves and be productive.

but as to people that cannot cook, perhaps a cheep basics cooking class would be in order. Just enough to pay for the ingredients and the time of the instructor. Nothing fancy just, the basics principals of cooking for everyday life.

I prefer my Hamburger med to Med well but my steak rare to med rare, the mushyness of the burger is distasteful, where as the butteryness of the steak is delightful.

I'm from MS and we called it dinner, though i have heard it called suppertime. a soda was coke and it didn't matter the brand except root beer and that was Barq's or A&W. having lived in the north for far too long--i have heard others call it pop and soda, or just by the brand name. while I am in FL now the area I am in might as well just be an extension of the north.

I hate to tell you but the restaurant probably doesn't cook the eggs, they buy them already cooked in a bucket of liquid (not sure of the contents of the liquid. the only time I can think a regular restaurant would actually cook an hard boiled egg is when it is served fresh to the table hot.--one restaurant did this and the other maid them fresh. I would rather them fresh.

what type of slow cooker? I f it is a crock pot, there are hundreds of things you can cook in it, some you might have to give a good sear to to get really good taste, but I have made beans, spaghetti, roasts, stews, vegetarian dishes, and other great dishes in one.

vacation club members are almost locals, I might give them a local discount, but sorry, the regular tourists have got to pay full price, besides you have already paid tons to the mouse, and have a hard time finding any discounts for anything reasonable, just like cast members.

as far as working in restaurants, yes I have, 1 year as a dishwasher, and almost 4 years as a front of house. I have not worked as a server, but have done what would be considered plating, and portion control. I currently work in a semi-managerial role, basically the money and cashier handler. it is called a general teller,

I have not taken the state tests yet but I know HACCP techniques and other food safety practices necessary for safe food handeling. , I cannot name all of the food borne illnesses and their requisite parasites, but I know enough about them to prevent outbreaks.

as far as running my own business--no not really, I have worked for several small businesses and watched how they lost everything because they misjudged the market, and could never recover from it. As I said before, I am very patient and have a tendency not to rush into things, I know i don't have all of the skills necessary to pull this off on my own so I have and will be looking for people who have the skills I lack, that I can trust. another aspect of my current position is that I hate dealing with money but I accepted the position so that I could learn a skill that I had never been exposed to before.

Currently, I am slowly working my way up the ladder where I am, Using the safe environment of someone else's business to learn the skills I will need for my own endeavor, some of them are managerial skills. I am also looking to return to collage and take some hospitality courses, especially in restaurant management.

I keep telling people "I don't know everything, if I did, I would be rich and bored to tears"

how about just "Real" real food, real good, real fast

Jimmy T's World

i just want to take a moment, to thank each and everyone of you who have taken the time to care about someone else (like me) and give just that little bit of support and feedback, it makes me feel hope for the fate of all of us.

thank you
jim thompson

how about "Jimmy T's Cafe & Grill"?

I like savory and thyme, "Thyme" as a name just seems too simple, how about "Savory Thymes" I still like "Grilling Sage"

my wife just suggested I use the name to my group "Grilled 2 Perfection"

@ grumpy old man, I had thought to have catering as part of the business but had not thought to use it as capital earner yet, it might be the next logical step, but I would have to locate a kitchen to cook in, so that I could prepare the dishes, most of the food offerings could be cooked on site so that they would be fresh and ready to go.

@missjess, that is what my stepfather said when he heard I wanted to open a restaurant
@dbcurrie all great advice
@redhead those may be just a little to green, while green is a large part of the mix, I am not a "tree hugger" going green to some extent makes sense, local meats and produces in season don't have to travel as far and are generally fresher and riper than their well traveled cousins from abroad, but to not use the bounty that the world provides is just not an option.
@ grumpy old man I love your suggestions especially the tongue in cheek puns, Fresh 'n Thyme, and the Grilling Sage stands out to me