Dish: Women, Waitressing & the Art of Service

We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.

In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.

An examination of the 60's trend of top-of-skyscraper revolving restaurants. First an overview of Europe's best then it's a detailed look at the problems involved in running the restaurant at the top of London's Post Office Tower.

Casa Bonita opened in 1974 in an unassuming strip mall. The massive "Disneyland of Mexican restaurants" is an Old West and Acapulco-inspired fever dream made famous by its indoor waterfall, cliff divers, and haunted caves, and was featured in a classic 2003 episode of South Park. When its creators, Trey Parker and Matt Stone, learn that Casa Bonita might close its doors for good, they attempt to preserve a crumbling piece of their childhood and Denver history.

Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.

Sandy Doyle is an outspoken no nonsense business woman. She became a worldwide celebrity with the creation of her diner Blondies Burgers.

A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

A day in the life of a waitress/webcam model as she serves customers, deals with the world around her, and remembers why she does all of it in the first place.

Harry's Bar opened in 1931 and attracted a multitude of customers from the start, drawn to the atmosphere and the talents of barman Giuseppe, with his cocktails, gourmet dishes and exquisite hospitality. Over eight decades the bar has seen it all, from being closed during the fascist regime to being declared a national treasure in 2001, and witnessed a stream of writers, painters, directors, film stars, kings, queens and epicures, becoming a legend.

In 1995, Chasen's closed its doors after 60 years of serving chili to movie stars and visiting dignitaries, Presidents and the Pope. During its two final weeks, Chasen regulars (actors and producers), staff, and management sat for interviews. There's an Oscar party for 1500, footage and photos of famous diners, and time with Tommy Gallagher, the ebullient head waiter until retirement in 1994, his son Patrick, catering head Raymond Bilbool, general manager Ronnie Clint, hat check girl Val Schwab, ladies' room attendant Onetta Johnson, and foreign- born waiters, including Jaime. When he started in 1970, like other Latins, he wasn't allowed out of the kitchen. It's a family farewell.

The first major uprising against police brutality, harassment, and societal oppression was not at Stonewall in 1969, but at Compton's Cafeteria in San Francisco three years earlier. Those who stood up were trans women and gay men. Now, nearly 40 years on, Susan Stryker and Victor Silverman tell the story of this oft-overlooked event in the history of American civil rights.

1950s Soho beats with far more energy than its 21st century counterpart in this vivid time capsule.

One of the world's best restaurants, the Copenhagen-based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.

Supper club restaurants were the hot dinning trend in the mid twentieth century. They provided a place for people to spend their evenings enjoying cocktails, home cooked, high quality food and entertainment. The supper club scene slowly faded from the rest of the country, but kept a strong hold in Wisconsin due to a culture that allowed it to thrive. Around for decades, supper clubs in Wisconsin have been able to hold their own style and traditions. While chain restaurants continue to expand and threaten their future, supper clubs are fighting to survive while continuing to offer the same exceptional dinning experience and a personal touch that is not seen in the modern lifestyle of dine and dash. Old Fashioned: The Story of the Wisconsin Supper Club takes you into this uniquely Wisconsin institution.

KFC: How Do They Really Do It?

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.

This astonishing glimpse into the restaurant world examines sexual harassment concealed within the industry, causing many employees to suffer in silence or leave their jobs rather than confront a celebrity chef or powerful owner who can ruin their career.

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.