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По данным портала ЗАЧЕСТНЫЙБИЗНЕСОБЩЕСТВО С ОГРАНИЧЕННОЙ ОТВЕТСТВЕННОСТЬЮ «ФАЙН ДАЙНИНГ МЕНЕДЖМЕНТ»По данным портала ЗАЧЕСТНЫЙБИЗНЕС9701127795

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ООО «ФАЙН ДАЙНИНГ МЕНЕДЖМЕНТ» ИНН 9701127795, ОГРН 1197746147664 зарегистрировано 26.02.2019 в регионе Москва по адресу: 109029, г Москва, проезд Автомобильный, дом 7 СТРОЕНИЕ 3, КОМНАТА 10. Статус: Действующее. Размер Уставного Капитала 10 000,00 руб.

Руководителем организации является: Генеральный Директор — Солнцев Артем Константинович, ИНН . У организации 1 Учредитель. Основным направлением деятельности является «деятельность административно-хозяйственная комплексная по обеспечению работы организации». На 01.01.2020 в ООО «ФАЙН ДАЙНИНГ МЕНЕДЖМЕНТ» числится 1 сотрудник.

Рейтинг организации: Низкий подробнее
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По данным портала ЗАЧЕСТНЫЙБИЗНЕС

26.02.2019

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01.01.2020 – 1

ОГРН ?	1197746147664 присвоен: 26.02.2019
ИНН ?	9701127795
КПП ?	772201001
ОКПО ?	36327722
ОКТМО ?	45392000000

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Юридический адрес: ?
По данным портала ЗАЧЕСТНЫЙБИЗНЕС
109029, г Москва, проезд Автомобильный, дом 7 СТРОЕНИЕ 3, КОМНАТА 10
получен 29.05.2019
зарегистрировано по данному адресу:
По данным портала ЗАЧЕСТНЫЙБИЗНЕС

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Руководитель Юридического Лица ?По данным портала ЗАЧЕСТНЫЙБИЗНЕС
Генеральный ДиректорПо данным портала ЗАЧЕСТНЫЙБИЗНЕС

Солнцев Артем Константинович

ИНН ?	По данным портала ЗАЧЕСТНЫЙБИЗНЕС


действует с	По данным портала ЗАЧЕСТНЫЙБИЗНЕС 26.02.2019

Учредители ? ()
Уставный капитал: По данным портала ЗАЧЕСТНЫЙБИЗНЕС
10 000,00 руб.

100%	Солнцев Артем Константинович По данным портала ЗАЧЕСТНЫЙБИЗНЕС 10 000,00руб., 26.02.2019 , ИНН

Основной вид деятельности: ?По данным портала ЗАЧЕСТНЫЙБИЗНЕС
82.11 деятельность административно-хозяйственная комплексная по обеспечению работы организации

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Инспекция Федеральной Налоговой Службы № 22 По Г.москве
Дата постановки на учет: По данным портала ЗАЧЕСТНЫЙБИЗНЕС
29.05.2019

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Фонд	Рег. номер	Дата регистрации
ПФР ?	087512029562	По данным портала ЗАЧЕСТНЫЙБИЗНЕС 03.06.2019
ФСС ?	770606631177061	По данным портала ЗАЧЕСТНЫЙБИЗНЕС 27.02.2019

Коды статистики

ОКАТО ?	45290578000
ОКОГУ ?	4210014
ОКОПФ ?	12300
ОКФС ?	16

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Starting a Casual Dining Restaurant

Since 1950, the number of casual dining restaurants has exploded around the globe. In fact, according to a survey conducted by CHD Expert, fine dining restaurants only account for about .55% of total U.S. restaurants as of December 2017.

Casual restaurants, from which most of the American restaurant industry’s profits come, appear in a myriad of forms. With establishments like Panera Bread, Chipotle, and Noodles & Company, casual or fast-casual restaurants dot the American landscape. With so many competitors, how can a new entrepreneur hope to succeed?

Here are some tips to follow:

Offer and advertise high-quality food made quickly for a great price.
Consider ways to include made-to-order items on your menu. Patrons will be more likely to pay a higher price when customization is an option.
Specialize in a certain food category to ensure a higher-quality product than a standard fast-food joint.
Offer many healthy options; customers will pay more for healthier food.
Maintain a well-run, clean facility. You want your restaurant to distinguish itself from fast-food establishments, so maintaining a clean facility is imperative to your success.

Types of Table Service

Depending on the event or meal being served, the type of table service will vary. Formal dining at restaurants will be different than at a buffet or catered wedding reception, but all service types aim to serve patrons quickly, efficiently, and with great care.

American — The most common style of restaurant service; Customers first choose options from a menu, and entrees are then cooked and plated in the kitchen before being served. Servers should use descriptive adjectives when explaining menu items to patrons, and have extensive knowledge of different flavors found on the menu. Successful servers are able to anticipate when to bring items to the table before they are requested. When serving a la carte, guests are given a menu and can choose pre-selected items, which works best in settings where there may be budget constraints, or when planning is required beforehand such as weddings.

Family-Style — Guests serve themselves from large platters presented on the dinner table. Dishes and trays are then passed from the left to the right. Servers will generally be present for the beginning and end of the meal to set up and then clean up the table.

French — This type of service requires adequate space since food is prepared tableside for guests on a cart called a gueridon. Cooked foods such as steak, beef wellington, or bananas foster are prepared on a hot plate, or rechaud on the tableside cart.

Russian — This style of service is the most personalized since food is carved or garnished on a cart beside a guest. Unlike the French style, all food is first prepared in the kitchen, and then carried into the dining room on decorative platters. Make sure to warn guests of hot plates or beverages.

Butler — Also known as “flying serving”; Food is presented on a tray by wait staff, and the guests helps themselves. Butler service is often associated with appetizers and hors d’oeuvres at cocktail parties or events where there is no sit-down dinner. Servers at these types of events should continue to refill trays in the kitchen as soon as they are empty.

English — Commonly found in private dining rooms, English style service features a waiter or waitress individually serving each guest from a large platter, starting with the host. This style stems from English manor houses where the head of the house would do the carving, and then servants would distribute the portions.

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Table Etiquette

Setting the Table — Fine dining restaurants require a lot more attention to detail than just taking an order and delivering food. Common side work procedures will often include arranging table settings for the next set of patrons, polishing flatware, and folding napkins into suitable designs. Formal dinner settings can include up to 20 pieces of dinnerware for just one guest, and with so many plates, utensils, and glasses, it can seem confusing as to what to place where. As a general rule of thumb, flatware is set from the outside of the dinner plate to the inside, since this follows the progression of a formal meal.

Table settings are always arranged for right handed people. In a clockwise direction you’ll find the following: wine and water glasses, spoons, knives, charger and dinner plates with the napkin placed on top, dinner forks, bread plate and butter knife, and ending with the dessert spoon and dessert fork. There may be additional pieces such as cups and saucers, or specialty utensils like seafood forks depending upon the menu. Don’t be alarmed it you see up to 4 beverage glasses for one person’s place setting. Glasses should be arranged in a diagonal or square pattern to the right of the dinner plate, and are comprised of glasses for water, white wine, red wine, and a champagne flute for occasions that require a toast.

It’s important to make sure the tabletop is symmetrical to create an aesthetically pleasing backdrop for your customers to enjoy. Until employees learn where to place plates, napkins, and cutlery, rulers can be used to measure the distance between the edge of the table and the dinnerware, to make sure all tables in a restaurant stay consistent.

TIP — Always make sure tablecloths are free of wrinkles and stains, and seams should be faced down. Allow the same amount of overhang on each side of the table.
TIP — When setting the table, hold glasses by the stem and cutlery from the middle to minimize the appearance of finger prints.

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Serving the Table — Most upscale dinners will include 5 courses, encompassing an appetizer, soup, salad, entree, and dessert. Many formal restaurants practice the open hand service method, which means that a server’s arms are never to be crossed in front of a guest, and food is always served from the guest’s left side. Plates should be rotated when being served so the protein of a dish is facing the guest, as opposed to a vegetable.

Clearing the Table — There are some signs to gauge when customers are done with their meals in fine dining restaurants. Napkins will be put back on the table, and cutlery is often placed in a vertical position on top of a patron’s dinner plate. If customers need to get up from the table to use the restroom, or make a phone call, napkins are placed on the chair to indicate the meal is not yet finished. Removal of plates should always be conducted from the right of the guest, as this is industry standard. For meals with multiple courses, empty glasses and plates should be cleared prior the arrival of the next course.

Comments

Comment by anafielle

This quest has the most miserably low drop rate of any quest I’ve done in years. It’s just horrendous. We’ve killed at least 30 of these things, and I have 4 tails and my leveling partner has one. One. Be warned. I think someone misplaced a digit in the drop rate.

Comment by videotape

If you are on a high-population realm be warned: The respawn rate of these guys is atrocious, and combined with a drop rate of under 50%, that makes for some horrible questing.I just finished this quest in no less than 45 minutes.

Comment by 466351

As others has said, this quest is awful. But, the only saving grace is you can actually use your land mount if you’re on the bottom of the ocean, and move at mounted speed. So even though the area is huge, and the respawn rate is slow, at least you can move around at a decent page to cover it all.

Comment by shockslayer84

i just spent i kid you not almost 50 freaking minutes on this stupid quest. The respawn rate is HORRIBLE and along with fighting for the mobs, it was a downright headache and one of the worst quest experiences i’ve had in my almost 8 years of playing this game. I really hope Blizzard fixes this misery

Comment by edgeblade

Ugh! I hate water quests so much. Swimming everywhere takes forever and AOE doesn’t work worth a damn on groups of mobs underwater and then drop rates are almost always horrible for water quests. It’s like they want to torture us by making us stay in the water longer.

Comment by Nitweed

i’m still on this quest (been at it for a while at the time the comment was posted, 5/8 q items), and as has been said before, the drop rate is too low (but not as has been stated), but i got a surprising amount of greens (3 random greens before getting 3 quest items).EDIT: completed the quest, got a total of 5 greens from 31 kills. Is it just luck or does this happen often?-Yak greaves of the marksman-Yak greaves of the zephyr-Bejewelled wand of the seer-Bejewelled crystal of the whale-Ghost iron lockbox

Comment by Venarik

I find it easier to do this quest when I empty my mind of everything that doesn’t have to do with Fine Diningand breathing.

Comment by Ferlathin

I started out this quest just now, had about 1 drop in 7 mobs. Checked Wowhead, and oh yes, terrible droprate it says. I gave up, abandoned the quest. However once I finished the other two I felt bad, and picked up this quest again. Managed to get 8 tails from a total of 17 mobs. Making it a 47% drop rate.

Comment by VirgilWeller

Believe it or not, you’ll probably hit 90 before you get all 8 tails. This quest has the most atrocious drop rate I’ve seen in years. The quest happening underwater with terrible respawn rates doesn’t help either.

Restaurant Dining History

From day one, the industry has been constantly changing to best fit its customers; thus, successful restaurant owners are exceptionally attuned to their customers’ needs. Understanding how the industry, demands, and trends have transformed throughout the years is essential to starting a successful restaurant, be it casual or refined.

C. 300 B.C.E. — 500 A.D. Food vendors and public eateries sell food on the streets of Ancient Greek, Roman, and Chinese cities.
1782 First restaurant is established in Paris.
1790-1820 After the French Revolution, members of the elite class took advantage of their aristocratic background by opening the first fine dining restaurants in France, where they offered the nobility’s dining experience for an affordable cost. The budding middle class now had money to spend and fine dining in Paris flourished, and quickly spread across the Atlantic.
1900-1960 Ideas like Henry Ford’s assembly line gain popularity and entrepreneurs realize the benefit of producing a high quantity of food at a low price. This led to franchising and the first restaurant chains, like McDonalds, White Castle, and KFC.
1950-1970 Casual restaurants with themes emerged, like Taco Bell and Pizza Hut, to better cater to customers through specialization.
1970-1990 The expanding American work force and the prevalence of two working parent households leads to the beginning of the casual family restaurant including Applebee’s, T.G. I. Friday’s, and Olive Garden.
2005-Present Fast casual restaurants like Qdoba, Panera Bread, and Five Guys gain popularity.

Both casual and fine dining have rich and interesting histories defined by ambitious entrepreneurs with revolutionary ideas for their time. Knowing the history and differences of restaurants allows business owners to make projections for the restaurant industry’s future and stay ahead of the curve. Ultimately, the success of your restaurant, no matter the type, hinges on knowing and satisfying your customers’ wants and needs.

Starting a Fine Dining Restaurant

There’s something special about eating at a fine restaurant. The elegant waiting staff with impeccable manners, fancy cutlery, aroma of expensive wine, and delicious meals give customers a sense of importance. Of course, experiencing the wonderful feelings and savory cuisine that accompany fine dining requires shedding some cash, perhaps more than most people are willing. There are plenty of customers who are willing to pay top dollar for the optimal experience.

Although most of the population will not flock to a fine dining establishment for a quick meal on a weekday, fine dining options are sought out during holidays and times of celebration. A wealthy clientele often gives fine dining restaurants a higher ceiling for success.

Consider the following tips for fine dining start-ups:

Select a level of how fancy/pricey your restaurant will be. If the two don’t match, customers might be turned off. Research your competitors and other successful businesses to help you formulate a menu and prices.
Pick a suitable location and make your presence known. The ideal location for a fine dining restaurant is near middle-upper class residential areas, yet far enough from potential competitors.
Stock up on necessary equipment. Every part of your restaurant should match in elegance. Purchase the necessary exquisite porcelain dinnerware and flatware, as well as ornate cloth table covers. Additionally, high-end finishes like elegant furniture and charger plates to accompany your dinnerware can enhance the look and feel of your dining space.
Purchase first-rate restaurant equipment. At high-end restaurants, customers expect only the best-quality food.
Create a wine list that matches your establishment’s menu and style.
Establish a good reputation. Remember, customers choose to eat at fine dining establishments not only because of the higher quality of food, but also because of the elevated ambiance and service these establishments offer.

They Know the Trends and Often Start Them

A good fine dining manager or head chef watches current food trends and incorporates them into the menu in unique ways. They will also recognize when a food trend turns into a food fad and avoid following it, thus keeping the menu fresh and exciting. Because fine dining chefs are often highly creative, they will often start trends themselves.

Today’s fine dining experience is often unlike the fancy linen-draped dining rooms that were popular in the past. The emphasis now is on fresh, local food prepared in unique ways and served in an atmosphere that is unlike any other restaurant. Although the concept continues to evolve, fine dining will always be an option for restaurant-goers. As with fine art, the experience is subjective but always high quality. It’s a great time to be a diner.

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Giving a definition of the term “comedy”, one may face some difficulties as it’s one of the most complex categories of aesthetics. Comedy is historically volatile, it depends on the context and has a social nature. The laughter is not always a sight of comedy, and comedy is not always defined by laughter. It is circumstances, sharpening the contradictions and helping to reveal its social nature

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1. The ENIAC (1943-1946) The first all-electronic computer, the Electronic Numerical Integrator and Calculator (ENIAC) was developed at the Moore School of Electrical Engineering of the University of Pennsylvania. It was developed as a result of a military need. J.Presper Eckert and John Mauchly proposed the machine to solve the problem of calculating firing tables for new weapons. The ENIAC weigh

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1. Lol when @hartdenton develops his coachella polaroids
2. Usting @melton as my bitch for gueen
3. Trying to pack for LA
4. Fresh nails wha dis
5. Me once my motor cycle license is done this summer
6. So cute
7. The detail. . . even down to my snake rings. . . Amazing!

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Measuring the positive side of the work–family interface: Development and validation of a work–family enrichment scale

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Prix Fixe Menus Are Commonplace

A prix fixe or set menu is one that can change daily or weekly and range from two to 10 courses. There are no à la carte options, but there will typically be limited substitutions available for guests with dietary restrictions. This smaller rotating menu allows the restaurant to buy local, seasonal goods at peak freshness. Usually, the chef or sous chef purchases these items, considering the season and applying their creativity when designing menus. In more famous restaurants, there might be a supplementary menu for ordering their signature dishes if that is all you want to try. Not all fine dining establishments use this model all the time, but those that do can focus on crafting the perfect dining experience instead of working out the bill for each person’s custom order.

The Servers Are Exceptional

No matter what the restaurant’s concept, servers will be at their best. A good fine dining server will be able to explain the entire menu without notes, often while hitting emotional cues with the guest. They know appropriate jokes, are there when you need help, and pleasantly absent when you don’t. Many servers have extensive knowledge of the bar menu, from the newest wines to the most creative craft cocktails. Fine dining requires waitstaff whose experience and knowledge extend beyond the menu to the restaurant business itself. This is no place for beginners, and, with some high-end servers pulling down six figures, fine dining service can be a serious career.