This is billed as the insiders guide to eating out and an in depth look at the back of house activities which as a customer you don't see in the restaurant world. To be fair Mr Shaw does follows the course of food from the purchasing in the market, the cultivation of oysters to the table which I am sure many people do not consider at all. As well he goes through how to get a reservation in highly sought after places, how and why to tip and how to behave which as a person in customer service is something I think many would benefit from being taught - aggressive bad behaviour should not be rewarded.
It is a light read but for myself would not say it was excessively informative or instructive however on the plus side it does leave the restaurant industry in a positive light where professionals are struggling to produce high quality food in a tough environment and is not one of these often touted industry exposes full of scandal.
