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Jeanna Duerscherl/The Roanoke Times

Metro columnist Dan Casey wrote an interesting column, which ran in yesterday's paper, about the future of the Roanoke City Market Building. Dan's concerned that the nonprofit organization that takes over the building this summer will allow chain restaurants to move in once renovations are complete.

If you have similar concerns or disagree with Dan, feel free to discuss this with him on his blog. I'm here to ask a slightly different question: While the much-needed, long-awaited renovations take place, where will all of our favorite vendors go? Can they find temporary space to fill their needs long enough to weather the storm while still maintaining a presence in the city center?

My colleague Mason Adams quoted Burger in the Square owner Anita Wilson in a story that ran last month. Wilson doesn't think it's reasonable to expect these vendors to return when renovations are complete: "There's no temporary relocation," Wilson said. "You're not going to spend $35,000 to $40,000 on a hood and restaurant equipment and be temporary. ... Wherever these people go, that's where it's going to be. It's not going to be back to the market building."

Wilson makes a good point. How many restaurant-ready-yet-vacant spaces are there in Roanoke right now, much less in downtown Roanoke? Let's brainstorm: The old Howard's Soup Kitchen is empty and would fit more than one vendor, but do they have a hood there? The site of Market Street Pub (formerly Quizno's) is open. The spot next to the Midtown Picnic Club (once Orange Dog) on Campbell Avenue across from Zac's Cafe appears to be open.

What else? And could these vendors expect to be able to pay the rent in these downtown locations? Could they even get a temporary lease? Somehow, I doubt it.

New York Times blogger Bruce Buschel has posted his second 50 rules for the waiters and waitresses at his restaurant, which is scheduled to open in Bridgehampton, NY in the spring.

He clarifies a bit more in the opening sentences that this list might not need to be followed to the T by all restaurants because, let's face it, there are lots and lots of different restaurants. I believe personally that what he is advising on is service for fine dining restaurants, but that doesn't mean all restaurants cannot take something away from the list.

Once again, do you guys agree/disagree with anything in particular on this list?

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

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Those of you who keep a close eye on The New York Times site may have noticed that one particular business blog, "You're the Boss," recently racked up more than 1,000 comments in a short period of time - so many comments that they closed the comments after only a couple of days.

The topic? "100 Things Restaurant Staffers Should Never Do (Part I)."

It seems this blogger, Bruce Buschel, is in the process of opening a new seafood restaurant and has been blogging about his experiences along the way. He devised a list of 100 service rules for his new staff and posted just half of them on his blog. The result, as I said, was astounding. Most people felt that Buschel had pretty much hit the nail straight on the head.

I'm going to paste the rules below. Please read them and tell me if you agree with them or not. I agree with almost every one, with the exception of a few that I think would make the server seem a bit impersonal and cold. But I think these skills are sadly lacking in lots of local restaurants. Is there a restaurant in all of Southwest Virginia that gets all (or most) of these things right?

From "You're the Boss":

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

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Hey folks, we need to tap your knowledge. Roanoke Times photographer Sam Dean is looking for a family that makes apple butter every fall as a family tradition. He would love to shoot some photographs of the process. So if your family makes apple butter each autumn, or if you know of someone who does, please consider sending him an e-mail at sam.dean@roanoke.com.

Thanks!

My Great Uncle Bill used to call my sister and me "the little chappies." He also called our legs "white snakes," because we are both redheads. Ah, the memories.

But I'm off course. What I really want to talk about is how you feed YOUR little chappies when you take them out to dinner. I'm referring to my Front Burner column, which ran in yesterday's newspaper and detailed a study of restaurant children's menus by a team of Virginia Tech researchers. I've heard from a lot of parents since the story ran, so apparently it struck a nerve.

If you haven't seen my column, click here and have a look. And then, please share your thoughts on whether restaurant kids' meals offer appropriate choices or should be healthier.

Stephanie Klein-Davis/The Roanoke Times

Okay, I cannot let steeping tea lie. Even after our blog conversation about iced tea a week or so ago, I was still thirsting for more information about how a person's birthplace and upbringing affect their consumption of this tasty beverage.

Today's column in Extra revealed the results of a quick, unofficial survey of my co-workers. But I'd love to have a whole pitcher of people take the survey, and that's where you come in. Please take a moment to take my iced tea survey by clicking here. Database editor Matt Chittum and I will fashion the results into some kind of fancy pie chart or map that will hopefully shed new light on this subject. I promise you it will be interesting!

After last week's blog entry about pickles, reader Connie wrote in with a few questions about pickles. I went in search of her answers and here's what I discovered:

Q: Isn't there such a thing as refrigerator pickles? I don't want to can five quarts of pickles, just make one jar.

A: Yes, there is a such thing as refrigerator pickles. A quick Google search turned up an array of different recipes, including both dill and sweet versions. Many of the recipes look a lot like the sliced cucumbers with vinegar and sugar that many Southerners like to prepare as a salad/side dish in the summertime. But with enough vinegar, I guess you can let them keep in jars in the refrigerator for a long period of time. I will paste a few of the recipes I found below the jump.

Q: Also, what is the difference between dill and Polish dill pickles? And why are the Polish dills so hard to find?

A: This is a good question. It was a lot harder to find an answer for this one than the previous question. In fact, I'm still not sure I know the difference. One source says the only difference is that the Polish dill pickles are made in Poland. Another says the Polish dills are spicier than Kosher dills because they have garlic and other seasonings in them. Yet another source says Polish dills are made without vinegar. Instead they are made using natural fermentation and a special brine.

My guess is that it's a combination of all three. Probably, this pickle recipe originated in Poland. And the authentic ones are probably not made with vinegar but with some kind of salt brine. And perhaps they are even a little more flavorful than your average dill pickle. Most interesting to me, however, is that when I Googled "Polish dill pickle," I got all of these recipes for a Polish dill pickle soup. Apparently, it's quite the experience. I'll paste one of those recipes below the jump.

Q: Wonder why you can't buy bread and butter pickle relish. B and B pickles are much better in tuna salad, egg salad, and ham salad.

A: I always thought bread and butter relish was basically the same thing as sweet pickle relish, but now I think bread and butter relish is a little sweeter. I have not been able to find a recipe for bread and butter relish. Have you tried mincing bread and butter pickles for your salads? I know that's a bit of a pain when you could just spoon it out of a jar.

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This past weekend, I received an email from reader Ginger Rose, who is looking for a little help from fellow readers and pickle lovers.

Ginger wants to make bread and butter pickles, but she needs a tested-and-tried recipe. Does anyone out there have a good recipe for bread and butter pickles that Ginger could have? With cucumber season almost upon us, maybe some other folks would find it useful, too!

Meanwhile, keep those iced tea comments coming on the post below. And have a sweet - or unsweet, if you prefer - weekend!

I hope everyone enjoyed that unseasonably warm weekend! I'm back to remind y'all that I would like to feature favorite recipes from mom for Mother's Day. If you've got a recipe that came from your beloved Ma, please share it with us on the blog for a Mother's Day column.

I know there are lots of readers out there who hardly ever comment but sometimes think about chiming in. This is your time! Dig up a recipe or give Mom a call and jot it down. And while you're on the line with her, tell her that you love her!

Here's my mother's delicious, simple recipe for creamy stovetop macaroni and cheese. As easy as it is to make, I wonder why Mom only saved it for special occasions. Maybe because it's so rich. Or maybe she used it as a motivational tool for me, her messiest and most procrastinating child.

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Mother's Day is usually all about getting Mom out of the kitchen and away from the dust rags long enough to enjoy herself. She cooks and cleans every other day of the year, so she deserves at least one day to be coddled and appreciated.

However, cooking 364 days of every year leads to some pretty darn good tested and tried recipes. And I'm betting that every single one of us has at least one favorite recipe we learned from our mom.

I have many -- the potato soup, the venison chili, the macaroni and cheese. My mother taught me so many kitchen basics that I will never forget. Just last week, I called her and said, "Mom, I want to make homemade cole slaw for the first time." I told her what I thought should go in it and she added, "Put a little creamy horseradish in it, too." Of course! I never would have thought of it without her, but it made the slaw so much better.

Some of us are lucky enough to still have our mothers, while others still have memories to cling to. Does one particular recipe always make you think of your beloved mother? I would like to put together a Mother's Day column filled with wonderful recipes from my readers' mothers. Won't you please write in and share your mom's very best recipe in honor of Mother's Day? You may submit it by leaving a comment on the blog here or by e-mailing me.

P.S. I'll announce the cookbook winner at 5 p.m. today.