'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.
Dining Roulette: The Truth about Restaurants from the Inside Out is essential reading for every foodie, restaurant goer, and restaurant owner and manager. It reveals the secrets, tips, and industry information needed to establish and maintain a successful business, and gives practical, prescriptive advice to restaurant patrons about what they should look for to determine which restaurants are worth their patronage. Filled with real-life, jaw-dropping stories from the culinary industry, this book is a wake-up call. Did you know that restaurant chains may become a site for the next generation of terror threats? What should you avoid at your favorite restaurant that will make you sick? With authentic, definitive, and often humorous real-life experiences, author John Brown's work is an industry insider's take on the restaurant industry. Brown offers prescriptive advice for restaurant owners, including: ten suggestions to stay in business, how to beat the industry employee turnover rate, and how to avoid common mistakes. For restaurant patrons, Brown gives advice on: evaluating the cleanliness of a restaurant, restaurant vocabulary and phrases, and fine eating establishments that every foodie should visit. Dining Roulette shows why health departments struggle to cope with the everyday challenges of maintaining proper health and safety standards, and why so many people die every year after being served in our restaurants. If you've ever eaten in a restaurant or have upcoming reservations, you must read this book.
What if Mr Darcy had proposed to Jane Bennet before meeting Elizabeth?
For years, Mr Darcy has been haunted by the fine eyes of a woman he glimpsed in a carriage. Unable to find her, he has at last proposed marriage to the sweet, gentle Jane Bennet so that his sister will have an affectionate friend and he himself will have a beautiful and biddable wife. But on finally meeting Jane's sister, he is stunned to find she is the woman of his dreams. Unable to go back on his word, he is tormented by his feelings, the more so because he suspects that Elizabeth is falling in love with him. Their path to happiness lies through tangled circumstances and it is not until the unwitting intervention of Lydia that a solution can be seen
A flurry of muslin gowns, bonnets, shawls, pelisses and capes went past the window and there came the sound of the front door opening.
'My sisters,' said Jane. 'They have been into Meryton.'
Mr Darcy stood up as the four young ladies entered the room. Lydia flew in like a whirlwind, Kitty followed in her wake, Mary walked in stolidly with a book held in front of her face, and Elizabeth . . .
. . . His heart stopped beating.
. . . . Miss Elizabeth Bennet was the young woman from the carriage.
He froze. The woman with the most beautiful eyes he had ever seen; the woman he had spent the last two years trying to find; the woman who had haunted his thoughts and dreams ever since the moment he had caught sight of her; was now standing in front of him.
And he could do nothing about it.
If they had met a year ago . . . . even a day ago . . . it would all have been so very different. He would have paid court to her, wooed her and married her. But now he could do nothing because he was engaged to her sister.
His spirits plummeted as he stood there like a statue, for his proposal was a legal contract, binding on both parties, and one he could not escape.
He felt a terrible wrenching inside him as the trap closed tightly around him, and he thought in anguish: I am marrying the wrong sister.
The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator—to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.
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