Well Done Fillet

Well Done Fillet

Waiter Stuff

I know you don't have time to read a whole book...

...what with the working and drinking and general fumbling about. But you should make time for Matt Lehman's CLAM CHOWDER: THE SERVER'S FIELD MANUAL. It rocks! It's written by an "insider" for "insiders" and for those contemplating life in the world of hospitality. All other books are nonsense by comparison. They are for the benefit of the customer, no bad thing in itself, but what about us?! It is full of advice on all those important issues such as how to spot ketchup that's turned, how to survive a breakup with a co-worker, and how not to get caught slacking, and so on. Although it's written for the American server it is very transferable no matter where you work, maybe not France (obviously). Maybe the best thing about it is that it fits into most aprons with ease so you can read whilst "working".

Get it bought.