Dine out enough and you can get a sense of whether a true team is working to deliver your food. But until I talked with Chef Dan Tucker at Sushisamba Rio I didn't realize that praise for a wonderful duck toban yaki may not echo to the back of the house.

That's why he and other chefs at some of Chicago's higher-end restaurants have made a point of sending food, including some nice Potbelly's sandwiches, to the back of the house as a "thank you" for their hard work. Now the Publican is making it easy for everyday folks like you and me offer a toast to the chefs and other kitchen staff. That's right, you can send a six-pack of beer to the kitchen for making sweetbreads -- mmm thymus glands -- that your grandparents from Luxembourg loved so much.