From Publishers WeeklyA charming debut by a former waiter at the New York City restaurant Per Se slips in some high-end tricks of the trade. Vermont-bred foodie Damrosch was a few years out of Barnard College when she landed a job at chef Thomas Keller's Per Se. Fast-talking and prone to do her homework, in this case assiduously absorbing Keller's French Laundry Cookbook, Damrosch starts as a backserver, and her training is intensive: attending food seminars, memorizing the acreage of Central Park and learning how not to interrupt dining couples holding hands. In a few months, she's elevated to captain (a rare job for a woman), which entails navigating guests through the elaborate menus and essentially learning the subtleties of putting the guest at ease. Anticipating desire becomes Damrosch's role, as well as making sure New York Times food critic Frank Bruni has the best meal of his life. (Indeed, the place receives four stars.) She begins a romance with Andre the sommelier. Much of the latter half of this youthful, exuberant memoir is overtaken by their burgeoning affair, although the most delightful chapter, I Can Hear You, is full of vignettes of Damrosch's real-life waiting, i.e., the delivery of the Fabergé egg as a marriage proposal, and the parade of celebrities she meets along the way. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. FromDamrosch details her brief, yet remarkably fulfilling, career as a waiter and lays bare for readers the intimate workings of restaurant table service. Damrosch's ascent through the ranks at chef Thomas Keller's Midtown Manhattan's Per Se offered her a unique glimpse into high-end dining. Demystifying the hierarchy of captains, waiters, and busboys, Damrosch gives the uninitiated a crash course in those management and organizational issues that keep food streaming in perfect synchronization from kitchen to table. Although maintaining perfect service is a good restaurant's habit, success flows equally from good publicity. So Damrosch describes the frenzy produced in the kitchen by every sighting of a critic in the dining room. Without naming names, Damrosch also offers tales of overbearing, self-involved celebrities and their dining foibles. Tips on how to earn a waiter's respect (don't be a no-show; don't send back an entrée that you've nearly finished) pepper the text. Knoblauch, Mark
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