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This article provides information on the first certified-organic salad bar of the U.S. According to the author, a 100% certified organic salad bar just debuted in Cal Dining, a residential cafeteria at the University of California at Berkeley, California (UCB). The school has its sights on offering an all-organic menu across its dining facilities, says Shawn LaPean, director of Cal Dining. The salad bar, an expanse of at least two dozen raw ingredients, eight dressings and prepared items, is part of ongoing efforts to enhance and strengthen the dining of UCB, says LaPean. Cal Dining took it a step further, working with California Certified Organic Farmers, for permission to label the salad bar 100% organic.

The article provides information on the initiatives adopted by restaurant operators to handle wastes and improve their budgets. Nomad Café in Berkeley, California, saves more than $10,000 every year by recycling and composting. According to the owner, Christopher Waters, the restaurant provides to the customers food that can either be composted or recycled. The operation discourages guests from taking food to go. That way they use china and silverware that can be washed. On the other hand, Scoma's in San Francisco used a color-coded system in segregating wastes and got its staff into the habit of recycling. INSET: Waste Not.

The article focuses on the process of employee selection at Irvine, California-based casual-dining chain, Yard House. Chain mangers are trained to look for potential employees who have high energy, are good communicators and make good eye contact. Only if a person is well groomed, smiles and appears to possess an engaging personality does the manager arrange an interview. With prospective servers, managers conduct 15-minute interviews to gather basic information and to judge how well candidates think on their feet. For bar staff, questions address experience.

This article reports on the settlement in 2005 of California's environmental lawsuit alleging that restaurants failed to post adequate consumer warnings about exposure to mercury in shark, swordfish and tuna. The report Mercury in Perspective: Fact and Fiction About the Debate Over Mercury came too late for the decision of the lawsuit against restaurants. The report came from the U.S. House of Representatives Resources Committee Chairman Richard W. Pombo and Energy and Mineral resources Subcommittee Chairman Jim Gibbons, who questioned the seriousness of Food and Drug Administration and Environmental Protection Agency warnings about mercury levels in fish. In the case, the state government argued that such warnings are required under the Safe Drinking Water and Toxic Enforcement Act of 1986. Under the settlement, restaurant chains including Red Lobster, Ruth's Chris Steak House, Chili's Grill & Bar, the Cheesecake Factory and other- agreed to pat U.S. $132,287 in penalties plus a like amount to fund consumer-education programs on mercury in fish. However, despite confusion about fish and shellfish safety, its popularity continues to rise.