Cries of a Restaurant Client: A Reflection on Customer Service" speaks to the customer service experience from a customer's point of view - not guidelines or operational principles for restaurant owners, filling a gaping hole in culinary arts instruction and literature. Fernando Peralta is a chef and restaurateur. A former economist and executive, he worked for 17 years in a number of financial roles at five corporations. Peralta eventually left the corporate world to attend culinary school and later opened a vegetarian cafe. In his extensive restaurant customer service research, he was...