Cakeage Fees Explained; Licenses Not Music to Restaurant Owners’ Ears; Kids Under 18 Banned at Restaurant; Insects Are Sustainable, But Are They Tasty?

Depending on how you slice it, cakeage fees could cost you more than the cake itself!

* Cakeage fees are climbing down under. To $10! As you may have guessed, diners aren’t happy. [Sydney Morning Herald]

* Please don’t stop the music. Although, it might be cheaper if restaurants did just that. [WRAL]

* Tweeting out. How social media is serving restaurants. [Sacramento Press]

* Much depends on dinner. Which is probably why moms are the ones who decide where the family will dine. [QSR]

* Diners behaving badly. In ten different ways. [Toronto Sun]

* Local restaurant survival guide. As told by three survivors. [Hickory Daily Record]

* Sign before you dine. D.C. restaurant Rogue 24 is asking guests to sign a two-page contract prior to dining. [Consumerist]

* Dishes on a diet. Top LA chefs give popular dishes a skinny twist. [LA Times]

* The secrets to restaurateur Danny Meyer’s success. There are 17! [Business Insider]

* Don’t look back. Unless you’re Alice Waters reflecting on 40 years of Chez Panisse. [Publisher’s Weekly]

*  Kids are banned at another restaurant. This time it’s those 18 and under, and some parents are outraged. I imagine some teenagers are glad they don’t have to dine out with mom and dad on a Saturday night. [Tennessean]

* Ketchup gives American cuisine a bad name. That’s what Jose Andres thinks. I disagree. Ketchup rules. [Seattle Times]

* Can’t afford to dine at The French Laundry? Make Thomas Keller’s chicken at home! [Foodie Chap]

* Bugging out. Insects are sustainable and edible. I’ll never eat them, but, you know, feel free. [Herald Sun]

* Life doesn’t imitate art. Bobby Flay is playing a fictional version of himself on Entourage and is happily married, thankyouverymuch. [AOL TV]

* Money can’t buy you class. But it can buy you some outstanding meals at these spendy restaurants. [THR]

* Restaurants have hire power. And, if you’re a top-notch restaurant professional, they’re probably looking for you. [NRN]

* A view from the top. Top Chef winner Michael Voltaggio talks life after his big W. [TooFab]

* When words hurt like fists. Cutting comments from restaurant critic AA Gill caused a chef to lose his cool. [The Telegraph]

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