FREQUENTLY ASKED QUESTIONS
Q: What is ?
A: is a full service restaurant run by the students of the School of Hospitality Management.
Q: What is the purpose of ?
A: To expose students to the elements of operating a restaurant within the boundaries of classroom instruction.
Q: Is open throughout the entire academic year?
A: No. is only open for a limited time in those quarters that the course is offered to students.
Q: Does the menu at ever change?
A: Yes. Each quarter a new theme is developed for the menu at . Certain items may also change from week to week.
Q: How would I be able to get a menu for ?
A: A weekly menu can be found on the Menu and viewed using Adobe Acrobat Reader.
Q: Are reservations required?
A: Reservations are required and must be made through the reservations page on the web site.
Q: Can I place an order for carryout?
A: Of course! All carryout orders must be made online by visiting the Ordering Page.
Q: What methods of payment does accept?
A: Cash, Tiger Bucks and RIT Hospitality Charges. We do not accept debit or credit cards.
Q: How can I contact ?
A: You may contact us by sending us your comments or email us with your questions at email@example.com.
Q: Who is Henry ?
A: Captain Henry Lomb, a founding partner of Bausch & Lomb Inc. He started the cooking school at the Rochester Athenaeum, the predecessor to RIT.
Q: Is tipping allowed ?
A: Yes, tipping is accepted as part of Henry's students getting a true restaurant experience. However, tipping is not required and all tips are divided equally among all of the students.
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