For those with a taste for the aquatic, the “UHURA” offers 8 ounces of cod crusted in lightly sweetened batter, dressed with shredded iceberg lettuce and covered in creamy jalapeño sauce on a toasted ...

Your body language at the table After you’re seated, servers continue to watch for cues in your facial expressions, your posture and the tone of your conversations to assess your mood and comfort ...

From skits to playing pranks on her regulars, owner Pam Lewis is hanging her apron for retirement. Customers say her diner was the focal point of the community.

Am I a crank, or do I have a legitimate beef? Our waiter at a recent dinner injected himself into our conversations, ...

Dear Abby is written by Abigail Van Buren, also known as Jeanne Phillips, and was founded by her mother, Pauline Phillips.

Am I a crank, or is it OK these days for waiters to become involved in diners' conversations and actually take over the ...

Annie Louise Barlow, who served patrons of the old Haussner’s restaurant for 43 years, died of heart failure Monday at the ...

Am I a crank, or is it OK these days for waiters to become involved in diners' conversations and actually take over the ...

Am I a crank, or is it OK these days for waiters to become involved in diners' conversations and actually take over the ...

Dear Abby is written by Abigail Van Buren, also known as Jeanne Phillips, and was founded by her mother, Pauline Phillips.

The modern restaurant dates back to the French Revolution. It may be time for a wholesale change. Local restaurateurs discuss how they might alter its framework, or how they already have.

If you're always disappointed in your restaurant meal, there's a really easy trick to getting better food and better service.