Mastering The Art of Impeccable Restaurant Service

I've been around the block a few times over the past 20 years —as far as restaurant service is concerned, that is. Hell, I might even own the damn block by now (or at least I should). My vast experience spans multiple service styles in diverse cities around the globe, and I'm humbled to share that I've enjoyed working for world-renowned chefs including Scott Conant, Geoffrey Zakarian and Lincoln Carson—placing me at the center of the action for a long time now. As part of this rich experience, I have learned a variety of skills, acquired priceless knowledge and crafted a unique approach to restaurant service that has worked wonders for me over the years. This is precisely what I'm here to share in the hopes of aiding restaurant servers on their journey. Just so we're clear: I'm not here to discuss the particulars of running a restaurant, nor am I here to talk about the ins and outs of food preparation. My goal is simple: To help restaurant servers become the very best in the business. I'm here to teach them the most important element of service that their resturants have neglected to emphasize… The "WHY": "Why" are some actions performed in a certain manner for impeccable service? "Why" must some items look a specific way for a magical meal? "Why" does a specific approach creates energy that dictates the impact you make on your guests' dining experiences? Etc. While restaurant managers and trainers have most certainly taught their servers the contours of "HOW" to perfect the mechanics of service, they must also address a long list of "WHYs" to maximize their staff's potential, master their craft, create memorable dining experiences for their guests and make A LOT MORE MONEY in the process. That is the goal of this guide/book.