Stelco (TSX: STE.A, TSX: STE.B) is a steel company based in Hamilton, Ontario, Canada, as is longtime rival Dofasco.
Several existing smaller steelworks combined and were incorporated as the Steel Company of Canada in 1910. Many of its main buildings in the north end of Hamilton are built on reclaimed or infilled land, which harmed the drainage of Hamilton and the water ecology of Hamilton Harbour. Several union drives at the plant were unsuccessful, until the founding strike of Local 1005 of the United Steelworkers of America in 1946.
In addition to the main Hilton Works, named after a company official, its operatons include Stelwire and the Nanticoke works in Nanticoke on Lake Erie. Stelco Tower, associated with Lloyd D. Jackson Square in downtown Hamilton, has been an office building for the company and others since the 1970s. In 2004, Stelco has been having financial difficulties and has been under court ordered protection from its creditors, including the Deutsche Bank.
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In 2004, Stelco has been having financial difficulties and has been under court ordered protection from its creditors, including the Deutsche Bank. In 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion, according to Barnes Reports. Jackson Square in downtown Hamilton, has been an office building for the company and others since the 1970s. Additionally, when economic conditions change-for example an increase in gasoline prices-households typically spend less on dining out. Stelco Tower, associated with Lloyd D. The typical restaurant owner faces many obstacles to success, including raising initial capital, finding competent and skilled labour, maintaining consistent and excellent food quality, maintaining high standards of safety, and the constant hassle of minimising potential liability for any food poisoning or accidents that may occur. In addition to the main Hilton Works, named after a company official, its operatons include Stelwire and the Nanticoke works in Nanticoke on Lake Erie. In most First World industrialized countries, restaurants are heavily regulated to ensure the health and safety of the customers.
Several union drives at the plant were unsuccessful, until the founding strike of Local 1005 of the United Steelworkers of America in 1946. There is usually much competition in most cities since barriers to entry are relatively low, which means that for most restaurants, it is hard to make a profit. Many of its main buildings in the north end of Hamilton are built on reclaimed or infilled land, which harmed the drainage of Hamilton and the water ecology of Hamilton Harbour. In economics, restaurants are the end of the supply chain in the foodservice industry. Several existing smaller steelworks combined and were incorporated as the Steel Company of Canada in 1910. Newspaper restaurant guides, therefore, tend to provide the most thorough coverage of various cities' dining options. Stelco (TSX: STE.A, TSX: STE.B) is a steel company based in Hamilton, Ontario, Canada, as is longtime rival Dofasco. American newspaper restaurant critics typically visit dining establishments anonymously and return several times so as to sample the entire menu.
Nearly all major American newspapers employ restaurant critics and publish online dining guides for the cities they serve. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. In 2005, Michelin released a New York City guide, its first for the United States. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat.
In the United States, the Mobil Travel Guides and the AAA rate restaurants on a similar 1 to 5 star (Mobil) or Diamond (AAA) scale. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. One of the most famous of these, in Western Europe, is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurant guides list the best places to eat.
Main article: restaurant rating. There are various types of fast-food restaurant:. In the US, fast-food restaurants and take-outs have become so widespread that the traditional standard type is now sometimes referred to as a sit-down restaurant (a retronym). See also: fast-food restaurant, McDonald's.
In the dining cars of Amtrak's bilevel Superliner trains, booth seating on either side of a center aisle occupies almost the entire upper level, while the galley is below; food is sent to the upper level on a dumbwaiter. Trains with high demand for dining car services have sometimes featured "double-unit dining cars", consisting of two adjacent cars functioning to some extent as a single entity, generally with one car containing a galley plus table or booth seating and the other car containing table or booth seating only. In one of the most common dining car configurations, one end of the car contains a galley (with a side aisle next to it, so that passengers can pass through that end of the car to other cars of the train), and the other end contains table or booth seating on either side of a center aisle. While dining cars are less common today than they were in the past, having been not just supplemented but in some cases replaced by other types of food-service cars, they still play a significant role in passenger railroading, especially on medium-distance and long-distance trains.
(Grill cars, in which customers sit on stools at a counter and purchase and consume food cooked on a grill behind the counter, are an intermediate type, but on balance could be considered a type of dining car.) Dining cars have always been prized for the way in which they enhance the familiar restaurant experience by offering a unique form of visual entertainment, namely the ever-changing views of the world outside. It is distinct from other types of railroad food-service cars that do not duplicate the full-service sit-down restaurant experience, principally cars of various types in which one purchases food from a walk-up counter to be consumed either within the car or elsewhere in the train. A dining car (British English: restaurant car) or diner (but not "diner car", except in ignorant parlance) is a railroad passenger car that serves meals on a train in the manner of a full-service sit-down restaurant. Traditionally, pubs were primarily drinking establishments, whereas the modern pub business relies on food as well, to the point where so-called gastropubs are known for their high-quality "pub food".
Mainly in the UK and other countries influenced by British culture, the pub (short for public house) today serves a similar dual menu, offering beer and other alcohol along with basic food fare. A bistro is a familiar name for a café serving moderately priced simple meals in an unpretentious setting, especially in Paris; bistros have become increasingly popular with tourists. In France, a brasserie is a café doubling as a restaurant and serving single dishes and other meals in a relaxed setting. Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO / BYOB).
Restaurants are often prohibited from selling alcohol without a meal by alcohol sale laws; such sale is considered to be activity for bars, which are meant to have more severe restrictions. Depending on local customs and the establishment, restaurants may or may not serve alcoholic beverages. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant.. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants.
Restaurants often specialise in certain types of food or present a certain unifying, and often entertaining, theme. This gratuity might be added directly to the bill or it may be given voluntarily. Depending on local custom, a tip of varying proportions of the bill (often 10-20%) may be added, which (usually) goes to the staff rather than the restaurant. Other staff waiting on customers include busboys and sommeliers.
In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Standardly customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear. In the former case, customers usually wear casual clothing.
Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service à la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond. Most however continued on the standard approach (Service à la française) of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. Restaurants spread rapidly to the United States, with the first (Jullien's Restarator) opening in Boston in 1794, and they spread rapidly thereafter.
In this period the star chef Antonin Carême, often credited with founding classic French cuisine, flourished, becoming known as the "Cook of Kings and the King of Cooks.". Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born. The restaurant became established in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there.
The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres, founded in 1782 by a man named Beauvilliers. The modern sense of the word was born around 1765 when a Parisian soup-seller named Boulanger opened his establishment. It opened in 1725. According to The Guinness Book of Records, the Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today.
The term restaurant (from the French restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. . Such restaurants are often also open to non-residents. Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and, of course, for the hotel to maximise their potential revenue.
The term covers a multiplicity of venues and a diversity of styles of cuisine. A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. one orders at the counter; after preparation the food is brought to one's table; paying may be on ordering or after eating. a special procedure is that one first pays at the cash desk, collects a ticket and then goes to the food counter, where one gets the food in exchange for the ticket.
one is served at the counter