Table of Contents
Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18 Chapter 19 Chapter 20 |
Who is David Rothschild ... ... and why did he write this book? Culinary legends: some of the chefs The culinary cast and crew: Service as a career . . . and a lifestyle Fourteen qualities of every good The food looks great ~ do you?: Getting food from kitchen to guest: At the convenience of the customer: "Have you decided?": Taking the "wait" out of waiting tables: "Where do I put the fish fork?": "May I take that for you?": Greeting and seating: "When do I serve the soup?": Don’t feed the guide dog . . . "So nice to see you again . . .": Handling guest problems Knowing your gin from your "zin": Take care of your guests and That extra "something" that |