Front of the House: Restaurant Manners, Misbehaviors & Secrets
This book is a little confusing – Is it supposed to be a memoir? An advertisement for the restaurant? A ‘what to do/what not to do’ for guests? An expose on how a fancy restaurant is run? It has some elements from each of these, but not enough of any to fit squarely into one of those categories. Nevertheless, it was a fun read, and very interesting. The author is the co-owner of a set of famous restaurants in Philadelphia, and here he shares his experiences as the director of hospitality for them. He covers faux pas made by guests, the challenges of the staff, and the fine art of turning every guest into a repeat customer. He obviously loves people and wants them to leave satisfied, and wants to make sure they have the smoothest and most pleasing experience possible. His book is full of anecdotes, tips, rules, and advice, written with a philosophical humor that allow him to take the stresses of his business in stride. Whether you are a restaurateur or a guest, you will find this book illuminating; the author’s experiences have something to teach people on either side of the table.
|Jeff Benjamin • Robert Neubecker, Illustrator
|Burgess Lea Press
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