So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Famous NYC food Critic Frank Bruni on the job of waiting tables

This is a couple of years old, but it’s a required read for diners who don’t have any idea about what it takes to serve them their meals (hint, a few qualities are patience, stamina, patience, focus, patience and…well…patience).

Bruni, who has been the  food critic for the New York Times for the past 5 years, decided to go undercover and work in a restaurant as a server for a week and then write about it. This is his story.

Here’s a tiny excerpt:

“I’m shadowing Tina, who has worked at the East Coast Grill for decades and seen it all. She is handling the same section Bryan did. She offers a psychological profile of a woman sitting alone at L-3, who declared the chocolate torte too rich and announced, only after draining her margarita, that it had too much ice.

‘Some people are interested in having the experience of being disappointed,’ Tina says”.

True dat.

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