Fine Dining Madness : The Rules and Realities of Fine Dining

"Savagely Funny!"?The Louisville Journal-Courier The waiter spit in your food. And no way that last cup of coffee was decaf. Your steak took a dramatic roll on the kitchen floor, but according to the staff, the three-second rule applies. When it comes to dining out, our worst fears are realities and much, much more. But thankfully, there is hilarious rescue. InFine Dining Madnessrestaurant journeymanJohn Gallowaytakes the diner to school and shows how to avoid such service malice and get the very most from their dining experience. Fine Dining Madnessgives all restaurant patrons the steadfast rules. With priceless humor and shocking revelations,John Gallowayrecounts his restaurant war stories and people therein. From mega-stars, call girls, mob bosses, and crazed chefs, to all forms of addiction, wine insights, imperative tipping protocol and other vital insider information, you learn how to get the maximum value from your restaurant dollar. He even spills the news on a thousand reasons whynotto own a restaurant. All the while,John Gallowayplots his own departure from the brutal grasp of restaurant toil. His dream is to fly, but first he must survive his time as a fine dining penguin. ?John Galloway?sFINE DINING MADNESS?is a hilarious introduction to dining well while setting out for restaurant patrons steadfast rules that will insure they get a great meal and what to do if they don?t. Anyone who dines out regularly will enjoy how this book recounts all kinds of stories about how restaurants really function and how to separate the best from the worst. For anyone thinking about owning a restaurant, this book will surely talk you out of that notion. In short, this is a fun book."?Alan Cauruba,BOOKVIEWS "FINE DINING MADNESS, the wickedly funny new tell-all book of behind-the-scenes, in front of the house restaurant life, describes the three-second rule. If your steak takes a dramatic fall to the kitchen floor and is retrieved in three seconds, it can continue to your table. John Galloway, a food service vet in five states, has written war stories of himself and other abused staffers by themselves or patrons and how they react. SubtitledThe Rules & Realities of Fine Dining, this book offers priceless insights on what to do and especially what not to do, from the initial scouting of restaurants to the phone call for reservations and all the rest of the way to a successful, or disastrous dinner. Admittedly written from the insiders? point of view, it blazes a take-no-prisoners path through the industry, and is hilarious."?Bob Lape, WCBS Newsradio 880