Customer Reviews

At Your Service: A Hands-On Guide to the Professional Dining Room

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I attended the Culinary Institute of America and was trained by Mr. Fischer. I cannot imagine a single resource that does so much to demistify the key essentials of successful service than this reference. I recommend it to anyone in the industry or interested in the industry. The old standard (the bible until now) for front of the house reference has been remarkable service. An information filled text-book but a remarkably boring and mundane read. Entertaining, Original, Insightful, and Educational this is your one stop reading for front of the house.

I was trained by the author John Fischer at the CIA. He is an excellent teacher of the FoH Art. It is truely an art to wait on people and give the guest every thing they could possibly want or need. John is a great and excellent teacher that dove into the realms of the ways and hows and whats to do and when to do it sequences. I got to see him in action behind a bar one afternoon serving up as the bartender that did not show that day. He was knowledgable about wines and bar drinks showing some razzle dazzle! He was "the man" when I had him. Thanks John and for even signing my book...guy

Wow. I have worked in the service industry since age 13, and 99% of the information this book contains is pure common sense. I was recently hired at the finest of fine dining restaurants and wanted a resource for very high-end technical service procedures. This was a poor choice. I did find the chapter on tableside service slightly enlightening, but only slightly, it too was overly dumbed-down. The random use of a highlighter by a previous owner added a bit of amusement to my reading experience. If you have any experience in a dining room whatsoever, an average amount of common sense and a functioning brain then this book is not for you. If, however, you are painfully incompetent and have no critical thinking skills, this book might be helpful to you. People who need this as a resource genuinely have no place in the dining room.

this book is a great review or clarification for anyone who has to run any restaurant, it offers suggestions to rookies and pros.

I only bought this book for my Restaurant Management class homework. I was suprised to find out that there was no question and answers at the end of each chapters, like most of my text books for class. Overall the book was very informative. I especially liked that it did have a lot of photos. Some of my books are all text reading, borrrring.At Your Service: A Hands-On Guide to the Professional Dining Room

This book is the best book on the subject from the authority. A must have.

Listen it is actually a good manual to pick up before you open a restaurant for the third or fourth time.