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I was first inspired to write this book after reading some of Anthony Bourdain's books, particularly Kitchen Confidential. I decided that I could write a story about the underbelly of the world of fine dining from my own perspective as a dining room manager, sommelier, and service professional. It is an autobiographic account of my own experiences, starting with when I was a teenager in high school and then detailing my first encounters in the workplace. Through trial and error, I find my true calling as a restaurateur. It is an odyssey, which describes in my own words the internal and...

I was first inspired to write this book after reading some of Anthony Bourdain's books, particularly Kitchen Confidential. I decided that I could write a story about the underbelly of the world of fine dining from my own perspective as a dining room manager, sommelier, and service professional. It is an autobiographic account of my own experiences, starting with when I was a teenager in high school and then detailing my first encounters in the workplace. Through trial and error, I find my true calling as a restaurateur. It is an odyssey, which describes in my own words the internal and...