Dining Roulette: The Truth about Restaurants from the Inside Out is essential reading for every foodie, restaurant goer, and restaurant owner and manager. It reveals the secrets, tips, and industry information needed to establish and maintain a successful business, and gives practical, prescriptive advice to restaurant patrons about what they should look for to determine which restaurants are worth their patronage. Filled with real-life, jaw-dropping stories from the culinary industry, this book is a wake-up call. Did you know that restaurant chains may become a site for the next generation of terror threats? What should you avoid at your favorite restaurant that will make you sick? With authentic, definitive, and often humorous real-life experiences, author John Brown's work is an industry insider's take on the restaurant industry. Brown offers prescriptive advice for restaurant owners, including: ten suggestions to stay in business, how to beat the industry employee turnover rate, and how to avoid common mistakes. For restaurant patrons, Brown gives advice on: evaluating the cleanliness of a restaurant, restaurant vocabulary and phrases, and fine eating establishments that every foodie should visit. Dining Roulette shows why health departments struggle to cope with the everyday challenges of maintaining proper health and safety standards, and why so many people die every year after being served in our restaurants. If you've ever eaten in a restaurant or have upcoming reservations, you must read this book.
'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.
Robin Sheppard had always seemed like a lucky guy! Proud father of two sons in their late teens, Sam the eldest (the musical one) and Charlie (the artistic one); still good friends with his first wife Georgina known always as George and partnered by the effervescent and indomitable Suzanne known by all as Suzi; when his hitherto contented life took a different turn. He had bounded through 50 years of an unfettered existence working in places that didn't feel like any factory or office you might know. A universe largely comprising five star hotels set in manicured gardens, with fine wines, fabulous foie gras, and outrageous flower arrangements, speckled with well heeled customers in which the anticipation of their needs was paramount. After growing up in Bath he had become an hotelier who delighted in operating some of the very best of Britain's hotels, winning hotel of the year prizes along the way, before founding with some like minded chums, his own specialist hotel operating group. Ending up in London he presided over an empire of a dozen or so glamorous hotels which featured architecture of the grade one variety, decadent decor, period fixtures in capability parkland surroundings, and food of the highest standard. His was an untroubled workplace. Taking time out along the way to invent the truly iconic, deep blue, skittle shaped, Ty-Nant mineral water business and then a niche adult soft drinks business he became an entrepreneur without ever knowing it and a role model for many a novice hotel student along the way. Then things changed. A Solitary Confinement is the inspirational story of Robin's encounter with Guillain-Barre syndrome. "It's a great read, sad and funny. The piquancy of the humour sits right up there with Tony Hancock in the Blood Donor when he asked for a badge to be inscribed, 'nothing pretentious, just they gave that others might live'......" Andrew Mourant, 'The Independent' "Magnificent, he ought to change jobs, retire somewhere gorgeous and just carry on writing ..." Dominic Walsh, 'The Times'"
The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator—to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.
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