Dining as Sport

New York is full of people obsessed with restaurants.

That's great for us who want to work in them but for people wishing to grab a table, it can be a nightmare.

I experienced this firsthand at least three times in the past week.

In New York, dining at a trendy restaurant can seem like a competition, a status thing, really.

Two weeks ago I met up with a friend from out-of-town who wanted to hit the Doughnut Plant and Clinton Street Baking Company all before 11 a.m. I warned him that the wait for a table at Clinton Street for brunch could be as long as two hours. "So let's get there by 10," he said.

So much for sleeping in on the weekends. First we hit the Doughnut Plant at 9:30 for the freshest, most creative morsels of deep-fried goodness. I devoured dulce de leche, vanilla bean and Meyer lemon donuts in seconds. We walked to Clinton Street before the 10 a.m. opening and already there was a line. Luckily, New Yorkers do brunch late - like noon and on - so our wait was only 10 minutes at most. But within minutes of sitting down, the restaurant was packed. We dutifully ordered the popular blueberry pancakes. I thought to myself, "How exciting can a blueberry pancake be?" It turns it out the ones at Clinton Street were exceptional - cake-like in texture and flavor while maintaining the freshness of the berries.

Speaking of sweets, one bakery I avoid is Magnolia. The original location in the West Village, which was popularized in the series "Sex and the City," almost always has a line snaking around the corner.

And this weekend, I trekked out to Queens to check out Jollibee, the Philippines' version of McDonald's. I went more for the cultural experience than food but once my friend and I arrived, again, there was a line. It took 40 minutes before we could even place an order in the packed restaurant. As my friend joked, "It's like the entire Filipino population in the tri-state area was there."

If New Yorkers really want a table, they will wait.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
            • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
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            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            Virginia College , Baton Rouge
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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