Life Behind Bars: An Irreverent Guide to the Restaurant Industry

Can a monkey tend bar? How many wings come in a dozen? Do Bartenders and Servers really love people, or is that just something they say in job interviews? Finally, comes the book that answers the hard hitting questions about the Service Industry. Armed with thick skin and sarcasm, our resident Bartender guides you through the perils of working in the Hospitality field. From rude customers, stupid questions and verbal TIPS, experience, first hand, the dark side of the Restaurant Business. It’s a barrage of food particles and spittle, flying in the face of convention and the book that finally shows how the sausage is really made. Well…how it’s served, anyway.