- Hardcover: 302 pages
- Publisher: Ecco; Later prt. edition (2008)
- Language: English
- ISBN-10: 1616795573
- ISBN-13: 978-1616795573
- ASIN: B00394DG3W
- Product Dimensions: 8.3 x 5.8 x 1.2 inches
- Shipping Weight: 1 pounds
- Average Customer Review: 4.0 out of 5 stars See all reviews (637 customer reviews)
- Amazon Best Sellers Rank: #2,220,248 in Books (See Top 100 in Books)
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Waiter Rant: Thanks for the Tip--Confessions of a Cynical Waiter Hardcover – 2008
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Top Customer Reviews
I found I liked "the waiter" from the beginning. He is cynical, he is funny, he is smart, witty and above all not going to take a lot of "#%*%" from you if you start acting like a moron at the establishment he works at.
In the book you get the real picture of what goes in the back, the tyrannical bosses, the mal-adjusted waitstaff, the psycho customers, the good, the bad and the ugly. There are stories of meat sent back one too many times, a roaming squirrel in the dining room, and the case of the coffee that just wasn't hot enough (until the waiter fixes that for good). As he says in the book "Vengeance is mine, sayeth the Waiter". Rule 1: Always be nice to the waitstaff.
I must admit, that I had never read the waiter's prize winning blog before, so I was completely new to his writing, but hope that he keeps up the writing and entertaining us for years to come, in whatever direction his life takes him.
Oh, and do NOT miss the 40 tips on how to be a good customer, noted in the back of the book. Not only are these written with humor, but are truly those things that many of us fellow diners wish that you would stop (ahem, hel-lo cell phone users.....we are trying to have a romantic dinner here and do not really need to know about your mother's kidney stones).
Great Job "Waiter", I would give you a 25% tip for this one, and a smiley on the check to boot :)
Wishing you much success with the book, it was a great read!
When he sat down his mother, who likely taught him such behavior, said, "First you give them a chance to do it right, then you help them do it right."
We laughed out loud. Their assumption of what they were owed did not disguise the fact they were merely boors.
I'm glad I don't have to deal with such people every day.
But waiters and waitresses do.
The author of this book started out thinking he would like to help people as a priest. He began to study for the priesthood but left when the corruption and the scandals started getting too much. Had a degree in psychology and tried his hand in the mental health care business. Also corrupt and scandal-ridden. Stayed honest, got fired.
Wandered around a little. His brother got him a job in a restaurant. Also corrupt and scandal-ridden, but at least there are no illusions. Stays a waiter. Moves to a nicer place. Begins to write about his experiences on a blog. Then in this book.
That's the background.
The book is a memoir of sorts, but not a typical kind. It's anonymous. It also dwells on a particular setting and makes particular points along the way. It's a memoir with a mission, and this is to illuminate the often hidden world of restaurants.Read more ›
The Waiter details his beginnings at Amici's, where we meet the first of several psychopathic and dysfunctional managers, fellow waiters, and restaurant owners. He survives the baptism, and soldiers on as a manager at The Bistro for the next six odd years. He deftly handles the crucible that is The Bistro throughout a variety of situations; supervising the infamous Russell Crowe visit, deflecting Fluvio's rants and video camera spying, and handling the day to day obnoxious customers. Some of the chapters may have come from his blog postings, but perhaps the more faithful fans can tell me which portions were newly added.
After finishing the book, his rants inspired me to a bit of introspection regarding how to better treat the wait staff. I've asked for a different table other than my assigned table before. It's amazing what waiters have to put up with, and you will definitely appreciate them more after a good reading. Want suggestions on how to tip better? Then check out Chapter 9, ppg. 105-118. The book also comes with appendices on how to be a better customer (when ordering wine, don't sniff the cork), how to tell you're at a bad restaurant (just look at the employees' bathroom), and tips for waiters. And guys, if you're taking a girl out on a date, the Waiter suggests tipping at least 20%, because she will know.
My one complaint against the Waiter? 30 Minute Meals is his favorite show on FoodTV.
Most Recent Customer Reviews
Having worked in a cafe for one summer doesn't really qualify me as a professional waiter, but I did feel that I understood some of what Dublanica wrote about in Waiter Rant. Read morePublished 4 days ago by hrladyship
If you enjoyed Anthony Bourdain's Kitchen Confidential, then you should enjoy this book. While Bourdain's book talks about working in restaurants from the viewpoint of the back of... Read morePublished 24 days ago by Amazon Customer
Probably should be two stars. I did not dislike this, but I did not like it enough to finish reading it. Read morePublished 1 month ago by Kindle Customer
Eye-Opening, funny and sad all at once! I enjoyed reading it immensely.Published 1 month ago by Lynn P
like it. Found it informative and surprising. Anyone who has worked retail will find it entertaining.Published 1 month ago by Patricia M Bonarrigo
WONT PUT DOWN UNTIL I FINISH IT. IT IS HONEST, FORTHRIGHT, ENLIGHTENING AND FUNNY TOO, THIS NEW AUTHOR WILL WRITE MORE IF I AM LUCKY. I LOVE ANY BOOK THAT I CANT PUT DOWN! Read morePublished 1 month ago by DIANNA L. SILVERMAN
Maybe I'm biased because I'm a server and bartender but this is one of the best books I've read in a long time. Read morePublished 1 month ago by Shauna Dusel
If Dublanica is able to write as eloquently about anything other than himself, and an attitude adjustment he has a bright future.Published 1 month ago by Patricia M Ward
Steve Dublanica is to waiters as Anthony Bourdain is to kitchen staff. In this debut book that emerged from Dublanica's blog of the same name, we are taken behind the scenes of... Read morePublished 1 month ago by A. Silverstone