One Time I Went To A Fancy Restaurant And The Waiter Said Something In French So I Left
In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to launch and run a successful business venture.
Learn from an eleven year veteran why working in restaurants can be one of the most stressful and unrewarding jobs you can have. The author covers everything from bad customers to corporate politics.
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