Waiter Rant: Thanks for the Tip: Confessions of a Cynical Waiter

Version: Unabridged
Author: Waiter
Narrator: Dan John Miller
Genres: Business & Economics, Biography & Memoir, Essays & Memoirs
Publisher: Brilliance Audio
Published In: July 2008
# of Units: 8 CDs
Length: 9 hours
Ratings:
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Overview

According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the servera (TM)s unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which hea (TM)s really thrived.
"The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waitera (TM)s life. As useful as it is entertaining. You will never look at your waiter the same way againa "and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential
"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, Ia (TM)ll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

Reviews (1)

You won't think about dining out the same way after reading this

Written by KaCHING from Santa Clarita, CA on July 27th, 2014

  • Book Rating: 3/5

This tale is an insider's view of the restaurant business from the waiter's point of view. It was generally enjoyable and I feel I learned a lot about what goes on behind the scenes. I believe that people who listen to this may change how they view the act of dining out - especially on how they interact with restaurant employees.