Overview

A practical guide result of 20 years of experience of waiting tables by an anthropologist. Its the ultimate guide for newcomers to the trade to learn the WHY? and WHO? of restaurant patron and expectation management. Included are no nonsense tools, tips and strategies to derive more job satisfaction, make more money and ultimately improve any server's life. On this guide the author explores ways of dealing with stress, money management, impossible guests, latest eating trends, the art of the craft of waiting tables and subtleties that make the job both challenging and rewarding. The author has carefully detailed his insights, in an easy to read, convivial format that is meaty and to the point. Bonuses: ] Strategies for dealing with money + Lifehacks to make the job easier +the golden rules for service in meme form + 'Magic Journeys' that wow the guest + Healthy decompression strategies for after work And many more insights in a large print, easy to read format. And if you think its expensive try learning on your own. . . or wait 20 years in the field to do what I teach.

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9781975897734

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Born in Mexico City in the late 70's the author emigrated to Canada as a young man. The new land provided opportunities and challenges, and somehow he found himself having a natural vocation for hospitality. He is a graduate of the University of Toronto, where he majored in Anthropology, influenced by his aunt Dr. Hernandez Pons and uncle Dr. Navarrete, both legends in the field. Being a curious and inquisitive type has served the author well, as learning the soft skills of hospitality is always a challenge that can be both fun and profitable. Mr. Marquez also happens to be a trained Sommelier, giving him insights on wine that are not common to a normal waiter. In his 20 years of waiting tables and serving over 100.000 people he has developed a knack for reading tables and in his book he provides an ethnographic breakdown of the guests that patronize restaurants in the early XXIst century. He enjoys long ironic walks, reading and cooking for friends.

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