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The Waiting Game: The Essential Guide for Wait Staff and Managers

The Waiting Game: The Essential Guide for Wait Staff and Managers

List Price: $16.95
Your Price: $11.53
Product Info Reviews

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Rating: 5 stars
Summary: Want to know what your wait staff really thinks????
Review: I'd recommend a book by author Matt Lehman called "Clam Chowder: A Server's Field Manual". The book is a realistic, funny, clever and insightful read. It's a true look into the minds of your wait staff. I couldn't put it down. I'm not sure if it's available on Amazon, but it is online at www.clamchowder.biz

I haven't worked in the restaurant for years, but Clam Chowder brought back a flood of memories for me. I have read it twice since I first got it. My book has now been passed on to at least 7 other people. They all agree, Clam Chowder is the best restaurant book ever - told from a server's perspective.

Rating: 5 stars
Summary: Want to know what your wait staff really thinks????
Review: I'd recommend a book by author Matt Lehman called "Clam Chowder: A Server's Field Manual". The book is a realistic, funny, clever and insightful read. It's a true look into the minds of your wait staff. I couldn't put it down. I'm not sure if it's available on Amazon, but it is online at www.clamchowder.biz

I haven't worked in the restaurant for years, but Clam Chowder brought back a flood of memories for me. I have read it twice since I first got it. My book has now been passed on to at least 7 other people. They all agree, Clam Chowder is the best restaurant book ever - told from a server's perspective.

Rating: 2 stars
Summary: For Beginners Only
Review: This is a very basic, thinly-written guide for restaurant workers. A good part of the book seems to be spent identifying who does what in a restaurant; definitely not for anyone who has ever worked in an upscale restaurant. There are also plenty of cute illustrations to help drive the authors' points home to the reader; they were somewhat unnecessary and actually gave me the feeling of being something of a fluff tactic and an effort to fill up space. The book would certainly benefit those who had never worked in a restaurant or had only served/hosted/bartended/bussed in a more casual place. Do not buy this book if you have ever owned a crumber!


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