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As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In LESSONS IN SERVICE, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service. From unconventional motivational techniques, staff empowerment, and mentoring to role playing, preservice meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. The service is a nightly ballet that leaves guests feeling pampered, educated, and of course, wonderfully satisfied. Follow the advice of Charlie Trotter, and no matter what your business, your customers will keep coming back again and again.• Charlie Trotter's was nominated for the James Beard Foundation's 2001 Outstanding Service Award, and the restaurant received the Beard Foundation's Best Restaurant in America Award in 2000.• Charlie Trotter's books have sold over 300,000 copies.

The piece de resistance of a fabulous meal: great service.

Efficient service is the crowning touch to any dining experience. While a reputation for excellent food or an eye-catching menu might bring customers to the door, it’s a dedicated, customer-focused service staff that has them coming back. Remarkable Service describes the new imperative of restaurant management, one that distinguishes, finally, a good restaurant from a great one. The most current and comprehensive guide to managing front of the house operations, Remarkable Service details the full range of service approaches, including everything from formal French tableside service to casual American family and buffet style service. With practical specifics on reservations; service mise en place; food, beverage, and wine service; and banquets, Remarkable Service is must reading for restaurant owners, managers, and servers who want to provide the consistently excellent service that will give their establishment a competitive edge.

The first book to chronicle the rise of Robert M. Parker, Jr., the world's most influential and controversial wine critic, who, over the last twenty-five years, has dominated the international wine world and embodied the triumph of American taste.

In October 1985, at age 27, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes 11 unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?