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

lgli/_154659.fd9defad7aa55b67b88bc83dd1d5b9e6.pdf

lgrsnf/_154659.fd9defad7aa55b67b88bc83dd1d5b9e6.pdf

zlib/Society, Politics & Philosophy/Social Sciences/Phoebe Damrosch/Service Included: Four-Star Secrets of an Eavesdropping Waiter_1015780.pdf

Damrosch, Phoebe

William Morrow Paperbacks; William Morrow & Company

HarperCollins Publishers

HarperCollins e-books

Longman Publishing

Open Road Integrated Media, Inc., [N.p.], 2009

Place of publication not identified, 2014

1st ed., New York, New York State, 2007

United States, United States of America

HarperCollins, Pymble, NSW, 2007

Pymble, NSW ; New York. NY, 2007

1st Harper pbk, New York, 2008

First edition, New York, 2008

1st ed, New York, ©2008

Reprint, 2008

Reprint, 2009

1, PS, 2007

до 2010-01

lg591592

{"edition":"1","isbns":["0061228141","006122815X","0061535354","0061833789","9780061228148","9780061228155","9780061535352","9780061833786"],"last_page":241,"publisher":"HarperCollins"}

Source title: Service Included: Four-Star Secrets of an Eavesdropping Waiter

topic: Damrosch, Phoebe, 1978-; Per Se (Restaurant); Waitresses; Food service

Type: 英文图书

Bookmarks:
1. (p1) A diner's bill of rights
2. (p2) Introduction
3. (p3) The art of the day job
4. (p4) Food porn
5. (p5) Mosquitoes on toast
6. (p6) Fire!
7. (p7) Four-star mistress
8. (p8) Being frank
9. (p9) No bones about it
10. (p10) The fault, dear bruni
11. (p11) Not in the stars
12. (p12) Uderlings
13. (p13) Ianhearyou
14. (p14) Cy love
15. (p15) Srvice included
16. (p16) Afew more tips
17. (p17) Aterword: my dinner with andre
18. (p18) Per se menu
19. (p19) Acknowledgments

theme: Damrosch, Phoebe, 1978-; Per Se (Restaurant); Waitresses; Food service

<p><i>Kitchen Confidential</i> meets <i>Sex and the City</i> in this delicious, behind-the-scenes memoir from the first female captain at one of New York City's most prestigious restaurants <p>While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. <p><i>Service Included</i> is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. <p>She also provides the following dining tips: <p><ul><li>Please do not ask your waiter what else he or she does. <li>Please do not steal your waiter's pen. <li>Please do not say you're allergic when you don't like something. <li>Please do not send something back after eating most of it. <li>Please do not make faces or gagging noises when hearing the specials--someone else at the table might like to order one of them. </ul> <p>After reading this book, diners will never sit down at a restaurant table the same way again.</p> <h3>Publishers Weekly</h3> <p><P>A 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 <I>French Laundry Cookbook</I>, 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 <I>New York Times</I> 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 Faberg&eacute; egg as a marriage proposal, and the parade of celebrities she meets along the way. <I>(Oct.)</I> </P>Copyright 2007 Reed Business Information</p>

<i>Kitchen Confidential</i> meets <i>Sex and the City</i> in this delicious, behind-the-scenes memoir from the first female captain at one of New York City's most prestigious restaurants
<p>While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.</p>
<p><i>Service Included</i> is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining.</p>
<p>She also provides the following dining tips:</p>
<ul>
<li>Please do not ask your waiter what else he or she does.</li>
<li>Please do not steal your waiter's pen.</li>
<li>Please do not say you're allergic when you don't like something.</li>
<li>Please do not send something back after eating most of it.</li>
<li>Please do not make faces or gagging noises when hearing the specials--someone else at the table might like to order one of them.</li>
</ul>
<p>After reading this book, diners will never sit down at a restaurant table the same way again.</p>

A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir.
While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.
Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.

Damrosch, former waiter at the New York City restaurant Per Se, details her career as a waiter, describing the intimate workings of restaurant table service at its best. Tales of critics and celebrities spice up the memoir with a few tips on how to earn a waiter's respect sprinkled throughout.

The art of the day job
Food porn
Mosquitoes on toast
Fire!
Four-star mistress
Being frank
No bones about it
The fault, dear Bruni
Not in the stars
Underlings
I can hear you
City love
Service included
A few more tips
Afterword: My dinner with André
Per se menu.

Title from PDF title page (viewed on Dec. 7, 2007).

2011-06-05