back again with another book review.
one of the many things i am interested in becoming more adept at service and learning about fine dining. for my birthday Master bought me a book. It is called Service Included by Phoebe Damrosch.
when i first read the description i thought it would be a good story about a waiter in an expensive NY restaurant. i thought at best i would get to read a good story. from the moment i opened the book i was pleasantly surprised. this book contained not only a good personal story but a lot of useful information about setting a table, the different utensils and what foods needed what utensils (pearl spoons for oysters as stainless steel gives the oyster a metalic taste). i learned that the differences between jersey and ashrys cows milk in making cheeses. i loved the little tips at the end of each chapter. for instance: most white wine should be served at about 55 degrees and red wine at 67 degrees.
Grace depends entirely on keeping the focus on the guest, not on the server or the act of serving. this was one of my favorite quotes from the book and summed up perfectly why i desire to become proficient in serving. eventhough this book is not a lifestyle book I can see myself using the above quote as a reminder for myself in this lifestyle. My focus should not be on how well I do things but on how well it serves my Master.
by the time i finished reading this book (in 2 days) i was seriously considering taking a second job as a waitress just to get some hands one experience. the book did not make it seem easy to learn these skills and tips but to me it was totally worth it.
i can see myself using this book as one of my many resources for service and I recommend it to anyone looking for an addition to their library.