burt_allman

How about ...The Gandy Dancer both in DC and Baltimore. The one in Baltimore was better ...Man in the Green Hat....Pennington's

Speaking of The Hill, how about... Mike Palm's - The Alley Bar with Baseball Bill - Mcquire's

Do you want to work in a white table cloth enviornment but not until 3am? Bring work life balance back to your week, your month, your year. Our restaurant closes at 7pm daily. No more late nights, spend time with family and friends while doing the job you love as a Foodie!! Manage all aspects of meal time service and the overall efficiency of the cafe and dining room. Responsible for overall supervision, including training, evaluating and coaching of wait staff.We have the best in benefits, great hours and an unbelieveable clientel. We are look for someone who has developed a vison on their own of great service, a warm sense of hostipality and a get it done attitude. Send resume w/salary requirements to: Greenspring, c/o HR, 7430 Spring Village Dr., Springfield, VA 22150, fax: 703-923-4621 Attn: Rosa or email: humanresgsv@ericksonmail.com EOE/AA

Washingtonian have lost their focus on what makes a good restaurant good Good is not noisy, frantic, overpriced and sloppy. And that, unfortunately, describes Kushi. We should have left when one of the cooks at the robata bar started eating right in front of us. And don't challange me by asking me to belive that something good just because I haven't seen it on a menu before or that you have found a new way to cook it or not cook it. Believe it or not sometimes raw is not better. Take yams fot example or soft shell crab (that evenings special). To add a helpful suggestion, add a little structure to your service model, your customers will appreciate it and so will your servers.