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SHORT, AND AMUSING...THE AUTHOR EXPLAINS THE WORKINGS OF RESERVATIONS, WAITSTAFF, AND THE DETAILS THAT GO INTO RUNNING A RESTAURANT, BE IT 4 STAR IN NY OR A MOM AND POP.. Read morePublished on January 7, 2009 by C. Craig
I read this book on vacation & it was the perfect morsel for a leisurely, fun read. I appreciated that Steven shaw did his homework in learning about the food/restaurant industry.Published on May 19, 2006 by S. Klein
Just like eGullet: pretentious 'I'm holier than thou' writing. Shocking stuff. Avoid.Published on February 25, 2006 by NW Savage
The author writes with a dissonant combination of pomposity and indiscriminate praise, like an overconfident, star-struck teenager. Read morePublished on February 11, 2006 by S. Kelly
Wonderfully written, witty and packed with practical information, this little book gave me a big dose of reading pleasure. Read morePublished on January 29, 2006 by Casey Ellis
Early on and ever so earnestly Shaw likens the process of choosing a sushi chef to choosing a psychoanalyst. Read morePublished on January 3, 2006 by Inquiring Mind
Plenty of books discuss how to start a restaurant, or how to invest in one - but too few go behind the swinging doors to explore how famous restaurants run behind the scenes. Read morePublished on December 6, 2005 by Midwest Book Review