A working guide to the law of restaurants and food service, organized by the order in which the problems arrive. Part one covers formation, zoning, and the licensing stack, including the sequencing errors that cost the most. Part two covers food safety, inspections, allergens, and menu labeling. Part three covers alcohol, from the three-tier system and tied house rules to license transfers and dram shop exposure. Part four covers labor, with detailed treatment of the tip credit, service charges, minors, and work authorization. Part five covers real estate and franchising. Part six covers delivery platforms, catering, and alternative formats. Part seven covers accessibility, insurance, incident response, and the sale of the business.