A Guide to Finer Dining
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A Guide to Finer Dining

Price: $16.95
  • Item #: 9781620065020
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High-end Dining from the Pro Server’s Perspective
Working in the restaurant industry for almost two decades gave J R Hipsky more than enough material to produce a practical and honest, yet humorous guide created to improve the higher end of the industry for both consumers and employees alike. His passion to excel in ballroom dancing, with plans for opening his own studio in the future, led him to move to NYC and spend six years acquiring some of the best training the country had to offer. While in training, he used his many years of experience as a server  to acquire positions in fine dining locations, taking advantage of the industry’s flexible scheduling and high earning potential. He soon became equally as passionate towards trying to improve the high end restaurant industry, for he believed most of the problems that occur between consumers and employees stem simply from a lack of communication and misunderstandings. During his last two years as a professional server he created “A Guide to Finer Dining”, his attempt at bringing everyone to the same page so to speak. J,R. has recently retired completely from his career as a waiter, and now enjoys a successful career as a ballroom dance instructor. 

“A Guide to Finer Dining” is a brutally honest, yet hilarious look into the high end restaurant industry. After spending nearly two decades of his life in a restaurant of some sort, J.R. Hipsky has pretty much seen it all. He used his real experiences and knowhow of the industry to create a book that attempts to improve the industry by bringing consumers and employees together towards a better mutual understanding, and also to provide a source for better communication. Though his book was designed primarily as a guide to help ensure consumers enjoy fantastic dining experiences, he also provides useful information and insight for those interested in a career in fine dining. Included is a behind-the-scenes look into the business of wine, a reference of restaurant jargon, a section on Restaurant Week, a taste of health inspections, and much more.
 
244 pages
 
8.5 x 5.5 
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