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Author: Richard Montauk
Publisher:
ISBN: 9781733915717
Category :
Languages : en
Pages :
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Book Description
Many waiters and waitresses just stumble into their jobs and end up earning little more than minimum wage. They mistakenly think one serving job is just like another-or that they need tons of experience to qualify for a better one. But that's far from the case! -which is based on hundreds of interviews with restaurant owners, managers, and servers, as well as the authors' own experience-shows you how to land the best jobs and maximize your tips.We walk you through every step of the application process, from putting together online applications, cover letters, and resumes, to mastering each type of interview you'll face. We show you the basics you'll need to master a job as a new server-and then become a true professional.
Author: Richard Montauk
Publisher:
ISBN: 9781733915717
Category :
Languages : en
Pages :
Get Book Here
Book Description
Many waiters and waitresses just stumble into their jobs and end up earning little more than minimum wage. They mistakenly think one serving job is just like another-or that they need tons of experience to qualify for a better one. But that's far from the case! -which is based on hundreds of interviews with restaurant owners, managers, and servers, as well as the authors' own experience-shows you how to land the best jobs and maximize your tips.We walk you through every step of the application process, from putting together online applications, cover letters, and resumes, to mastering each type of interview you'll face. We show you the basics you'll need to master a job as a new server-and then become a true professional.
Author: Darron Cardosa
Publisher:
ISBN: 9781454917243
Category : Food service
Languages : en
Pages : 0
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Book Description
At some point in their lives, millions of people have waited tables. And many remain haunted by nightmare scenarios where they are the sole server in a packed restaurant. For all those disenchanted current and former food service employees, Darron Cardosa (a.k.a. the Bitchy Waiter) has your back. Since 2008 he's vented his frustrations--about everything from entitled has-beens to what really goes on in that fancy restaurant--in a popular blog. A snarky mix of Sedaris, Bourdain, Bombeck, and Mo Rocca, Cardosa distills 30 years of food service into dark, funny tales that anyone who worked in the industry will relate to.
Author: Phoebe Damrosch
Publisher: Harper Collins
ISBN: 0061833789
Category : Biography & Autobiography
Languages : en
Pages : 244
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Book Description
A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.
Author: Danny Meyer
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Author: Stephen Mundy
Publisher: Fulton Books, Inc.
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 570
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Book Description
This book is an overview of about ten years of my life. I've been fortunate to have the ability to travel around the world and experience many new and exciting things. During this time frame, I lived in four different states and traveled to over thirty countries. My book starts out on a boat in the middle of the Pacific Ocean on our way to the Philippines. This is my opening chapter, then I go back in time to when this whole book got started, starting with me as a financial advisor for a large mutual fund. I take vacation time to backpack through Europe and fall in love with the whole adventure. I get back and quit my job. From here, I take what I call a snowball ride that was amazing. I've worked on a hot-air balloon team (Arizona), a season at Yosemite National Park (California), one month on a shrimping boat and 4.5 months at an oyster farm (both in Alaska), a dinner cruise/excursions to other islands (Hawaii), sportfishing (Maui), and many other things to make this all possible. As far as what I have seen and where I've been is concerned, it is amazing, and I'm so grateful for everything: Europe--seven countries and sixteen major cities, six weeks; Japan and Thailand, five weeks; a dude ranch in Mexico; so much of Yosemite National Park; six months in Alaska (all on the ocean); and moving to Maui solo with $800 in my pocket (Maui is a big part of this book. One month turned into ten years); and six months in South America / Central America. I crossed the Pacific on a boat in twenty-eight days and traveled through Southeast Asia solo in 1.5 months. The list goes on, and there is so much more to read about. Take a Decade: A True Story is a book about adventure, opportunities, friendships, good times, and bad times. There is love and death, happiness and sadness, and most importantly, a lifetime of so many happy memories. It is a book of opportunity to each and every one who may read it. I did it, so can you!
Author: Riccardo Richard Sánchez
Publisher:
ISBN: 1466980222
Category : Business & Economics
Languages : en
Pages : 103
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Book Description
Are you a waiter or waitress who wants to earn more money for what you do? In How to Increase Your Tips Waiting Tables, professional waiter and author Riccardo Richard Sanchez shows you how to increase your performance waiting tables to help you earn more money in tips.In this guide, Sanchez details his Full-Range Service Method, reviewing the finer points of service and the skills necessary to satisfy your customers and have them leave the restaurant with happy faces. Covering every angle--the initial greeting, your attire, a smooth presentation, and relationship building--How to Increase Your Tips Waiting Tables can help you shed bad habits and acquire new behaviors that can put more money in your pocket. Filled with personal examples and anecdotes, How to Increase Your Tips Waiting Tables presents an insider's look into the profession of being a waiter or waitress and details the etiquette, culture, and mannerisms necessary to be financially successful in the food service business.
Author: Colleen Gleason
Publisher: AVID PRESS
ISBN: 1944665587
Category : Fiction
Languages : en
Pages : 1182
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Book Description
Amid the glitzy Age of Jazz, when gangsters and bootleggers control the cities, there lies another, more insidious threat….the undead. Macey Gardella is a typical young woman of the Roaring Twenties: she works a job, has her own flat, and loves to dance the Charleston. But when a mysterious man named Sebastian Vioget informs her she belongs to a family of vampire hunters, Macey is stunned and disbelieving. Yet, strange and frightening things begin to happen, and when Macey comes face-to-face with one of the fanged creatures, she has no choice but to believe Sebastian. And when she learns his own soul depends on her willingness to carry forth the family legacy and hunt the undead, Macey capitulates and joins the fight. As she learns more about her new life, Macey meets the handsome newspaper reporter known as Grady–who seems to know more about vampires than he should. And when he begins to ask too many questions, she has to juggle her strong attraction to him with the need for secrecy. Slipping into speakeasies and sampling bootlegged whiskeys, dodging gangster gunfire and trying to keep her nosy landlady from finding the stakes in her flat, Macey Gardella must navigate through a world of stunning violence, passionate romance, and dark betrayal… The Complete Boxed Set includes: Roaring Midnight (full-length novel Raging Dawn (short novel) Roaring Shadows (full-length novel) Raging Winter (short novel) Roaring Dawn (full-length novel)
Author: Ethan Laughman
Publisher: University of Georgia Press
ISBN: 0820358401
Category : Fiction
Languages : en
Pages : 257
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Book Description
Work, and the coffee-fueled day-to-day grind, is the shared concern of these stories, which have been chosen from among the hundreds that have appeared in the prestigious Flannery O'Connor Award for Short Fiction series. More than seventy volumes, which include approximately eight hundred stories, have won the Flannery O'Connor Award. This stunning trove of always engaging, often groundbreaking short fiction is the common source for this anthology on work—and for planned anthologies on such topics as family, gender and sexuality, animals, and more. Sometimes work is rewarding, and sometimes it’s just demanding. From the cubicle to the courtroom, from the stage to the station. These fifteen stories reflect upon the time we dedicate to the jobs we do, from the moment we begin our commute to the second we return home, and every hardworking hour in between.
Author:
Publisher: Douglas Robbins
ISBN: 1301475025
Category :
Languages : en
Pages : 114
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Book Description
Author: Saru Jayaraman
Publisher: Cornell University Press
ISBN: 0801467586
Category : Political Science
Languages : en
Pages : 207
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Book Description
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."—from Behind the Kitchen DoorHow do restaurant workers live on some of the lowest wages in America? And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce—and ensure that dining out is a positive experience on both sides of the kitchen door.
