What you’ll find inside:
Over 280 pages of solid information from experienced professionals
Dozens of easy-to-follow tips
Over a dozen internal training scenarios for restaurant employees
A sample manual you can use in your own restaurant
Real-life tales from the restaurant world
Nine interviews with culinary industry specialists and mentors:
Dr. Joanna Heidtman (psychologist), Claire Randall (former Michelin Guide inspector), Gerard Basset MS, MW, OBE (World’s Best Sommelier 2010),Bogdan Gałązka (chef de cuisine, restaurateur), Adam Jarczyński (etiquette expert), Piotr Kamecki (president of the Polish Sommelier Association), Grzegorz Kłos (restaurateur), Daniel Pawełek (restaurateur), Ronan Sayburn MS (CEO of the Court of Master Sommeliers)
