Starting his restaurant career in New York (after going to school to become a priest and then becoming a psychologist, only to find both careers wrong for him) he introduces us to some of the most difficult customers a server has to deal with on a daily basis. His experiences with other servers, kitchen staff, management and customers give the readers an entirely new respect for those who take their dinner orders after a hard day's work.
I reviewed a book years ago that changed my view of those who "take our orders" (awfully demeaning phrase) in a restaurant. They are generally underpaid and abused as they stand on their feet all day. They come to work while sick because they have no paid sick time, and they work double shifts to keep their jobs. The customer then blames the server for every mishap or delay that is clearly the fault of the kitchen staff and use this as an excuse to under-tip.
Dublanica's book is written through his eyes, and he believes that 20% of his customers are "socially maladjusted psychopaths." I like to believe he is stretching a bit, but I have witnessed too many confrontations to dismiss his rants. The book describes his experiences, gives tipping advice and even tells us how to be good customers. Of course some of this is written for shock value, but on the whole this is an interesting book that can open your eyes to the trials and tribulations of serving the public.
Publisher - Harper-Collins eBooks
Date of Publication - October 13, 2009