'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.
Dining Roulette: The Truth about Restaurants from the Inside Out is essential reading for every foodie, restaurant goer, and restaurant owner and manager. It reveals the secrets, tips, and industry information needed to establish and maintain a successful business, and gives practical, prescriptive advice to restaurant patrons about what they should look for to determine which restaurants are worth their patronage. Filled with real-life, jaw-dropping stories from the culinary industry, this book is a wake-up call. Did you know that restaurant chains may become a site for the next generation of terror threats? What should you avoid at your favorite restaurant that will make you sick? With authentic, definitive, and often humorous real-life experiences, author John Brown's work is an industry insider's take on the restaurant industry. Brown offers prescriptive advice for restaurant owners, including: ten suggestions to stay in business, how to beat the industry employee turnover rate, and how to avoid common mistakes. For restaurant patrons, Brown gives advice on: evaluating the cleanliness of a restaurant, restaurant vocabulary and phrases, and fine eating establishments that every foodie should visit. Dining Roulette shows why health departments struggle to cope with the everyday challenges of maintaining proper health and safety standards, and why so many people die every year after being served in our restaurants. If you've ever eaten in a restaurant or have upcoming reservations, you must read this book.
The collection of twenty-six texts on non-conceptual realization is the result of blending the essence and tantric mahamudra teachings of Saraha, Nagarjuna and Savaripa with a particular form of Madhyamaka philosophy, called 'non-abiding' (apratisthana), which aims at radically transcending any conceptual assessment of true reality. This goal is achieved by "withdrawing one's attention" (amanasikara) from anything that involves the duality of a perceived and perceiver. The result is a "luminous self-empowerment," Maitripa's (986-1063) final tantric analysis of amanasikara. The collection of texts on non-conceptual realization plays a crucial role, as it constitutes, together with Naropa's teachings, the main source of bKa' brgyud lineages. The edition and translation of this collection is followed by another text attributed to Maitripa, the *Mahamudrakanakamala, which was translated by Mar pa Lo tsa ba Chos kyi blo gros (11th century) into Tibetan. The *Mahamudrakanakamala picks up on the themes of the collection and shows that all aspects of Maitripa's mahamudra were indeed passed on to early bKa' brgyud masters. Besides an English translation and analysis, the present publication contains a new edition of the available Sanskrit on the basis of the editio princeps by Haraprasad Shastri, the edition of the Studying Group of Sacred Tantric Texts at Taisho University, the Nepalese manuscript NGMPP B 22/24, and the manuscript no. 151 from the Todai University Library. The Tibetan edition of all texts is based on the Derge and Peking bsTan 'gyur and the dPal spungs edition of Karmapa VII Chos grags rgya mtsho's (1454-1506) Collection of Indian Mahamudra Works (Phyag rgya chen po'i rgya gzhung).
The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator—to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.
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