Author: E. A. Maccannon
Publisher: Southern Foodways Alliance Stu
ISBN: 9780820360805
Category : Biography & Autobiography
Languages : en
Pages : 200
Book Description
Excerpt from Commanders of the Dining Room: Biographic Sketches and Portraits of Successful Head Waiters Certainly, the close relationship of the waiters with those things that are necessary to satisfy the appetite, and their efficient manner in serving the same, should endear the men in the dining room and the head. Waiter at the door to the heart of every one who enjoys the luxurious comforts of an up - to-d_ate American hotel dining room. It is true, of course, that to be entitled to such recognition, one should have achieved eminent success in one or more of the high call ings of the world. But there is, however, an exception to every rule. And in this case, it is a very justifiable one; for, while it may not be said that these men have achieved success in what is recognized as the higher callings, yet, nevertheless, thev have undoubtedly achieved success in that calling which circumstances have forced a number of them, many of who-m, had conditions been otherwise, would have attained positions of eminence in any one of the higher callings into which the natural force of the world's current might have carried them, like other men, who have been unhampered in the development of their natural ability, and unrestricted in their move ment through the various channels of Operation. As human plants, dwarfed by a force, unnatural to the design of the Creator, that they have made commendable success, and have shown natural ability is a fact which is sufficient under the circumstances, to entitle them to this biographic recognition. It will also be appreciated that though a head waiter's position may not be regarded as one of the highest callings, his functions, how ever, are very important in the hotel industry. By no means is the position simply what the title designates. There was a time when the duty of the man bearing the title Head Waiter, was merely what the title signifies, and nothing more; but to-day, that title is a mis nomer, as it fails to express the real duties of the position. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Commanders of the Dining Room
Author: E. A. Maccannon
Publisher: Southern Foodways Alliance Stu
ISBN: 9780820360805
Category : Biography & Autobiography
Languages : en
Pages : 200
Book Description
Excerpt from Commanders of the Dining Room: Biographic Sketches and Portraits of Successful Head Waiters Certainly, the close relationship of the waiters with those things that are necessary to satisfy the appetite, and their efficient manner in serving the same, should endear the men in the dining room and the head. Waiter at the door to the heart of every one who enjoys the luxurious comforts of an up - to-d_ate American hotel dining room. It is true, of course, that to be entitled to such recognition, one should have achieved eminent success in one or more of the high call ings of the world. But there is, however, an exception to every rule. And in this case, it is a very justifiable one; for, while it may not be said that these men have achieved success in what is recognized as the higher callings, yet, nevertheless, thev have undoubtedly achieved success in that calling which circumstances have forced a number of them, many of who-m, had conditions been otherwise, would have attained positions of eminence in any one of the higher callings into which the natural force of the world's current might have carried them, like other men, who have been unhampered in the development of their natural ability, and unrestricted in their move ment through the various channels of Operation. As human plants, dwarfed by a force, unnatural to the design of the Creator, that they have made commendable success, and have shown natural ability is a fact which is sufficient under the circumstances, to entitle them to this biographic recognition. It will also be appreciated that though a head waiter's position may not be regarded as one of the highest callings, his functions, how ever, are very important in the hotel industry. By no means is the position simply what the title designates. There was a time when the duty of the man bearing the title Head Waiter, was merely what the title signifies, and nothing more; but to-day, that title is a mis nomer, as it fails to express the real duties of the position. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Publisher: Southern Foodways Alliance Stu
ISBN: 9780820360805
Category : Biography & Autobiography
Languages : en
Pages : 200
Book Description
Excerpt from Commanders of the Dining Room: Biographic Sketches and Portraits of Successful Head Waiters Certainly, the close relationship of the waiters with those things that are necessary to satisfy the appetite, and their efficient manner in serving the same, should endear the men in the dining room and the head. Waiter at the door to the heart of every one who enjoys the luxurious comforts of an up - to-d_ate American hotel dining room. It is true, of course, that to be entitled to such recognition, one should have achieved eminent success in one or more of the high call ings of the world. But there is, however, an exception to every rule. And in this case, it is a very justifiable one; for, while it may not be said that these men have achieved success in what is recognized as the higher callings, yet, nevertheless, thev have undoubtedly achieved success in that calling which circumstances have forced a number of them, many of who-m, had conditions been otherwise, would have attained positions of eminence in any one of the higher callings into which the natural force of the world's current might have carried them, like other men, who have been unhampered in the development of their natural ability, and unrestricted in their move ment through the various channels of Operation. As human plants, dwarfed by a force, unnatural to the design of the Creator, that they have made commendable success, and have shown natural ability is a fact which is sufficient under the circumstances, to entitle them to this biographic recognition. It will also be appreciated that though a head waiter's position may not be regarded as one of the highest callings, his functions, how ever, are very important in the hotel industry. By no means is the position simply what the title designates. There was a time when the duty of the man bearing the title Head Waiter, was merely what the title signifies, and nothing more; but to-day, that title is a mis nomer, as it fails to express the real duties of the position. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Blood on the Dining-Room Floor
Author: Gertrude Stein
Publisher: Open Road Media
ISBN: 1504061500
Category : Fiction
Languages : en
Pages : 83
Book Description
A quirky literary mystery from the iconic modernist writer known for her Jazz-Age Paris salon and bestselling book The Autobiography of Alice B. Toklas. Gertrude Stein was a distinctly unique talent who penned many novels, essays, and poems. And on one occasion, during a bout of writer’s block, she decided to play with the popular genre of mystery fiction. The book that resulted, Blood on the Dining-Room Floor, is not your typical whodunit, just as Stein was not your typical author. With elements of her trademark avant-garde style, the story revolves around the mysterious passing of Madame Pernollet, who is found dead in the courtyard of a hotel owned by her husband. Incorporating some autobiographical details from events at her own French country house, Stein invites the reader to play detective—and offers a glimpse into one of the early twentieth century’s most interesting and challenging literary minds.
Publisher: Open Road Media
ISBN: 1504061500
Category : Fiction
Languages : en
Pages : 83
Book Description
A quirky literary mystery from the iconic modernist writer known for her Jazz-Age Paris salon and bestselling book The Autobiography of Alice B. Toklas. Gertrude Stein was a distinctly unique talent who penned many novels, essays, and poems. And on one occasion, during a bout of writer’s block, she decided to play with the popular genre of mystery fiction. The book that resulted, Blood on the Dining-Room Floor, is not your typical whodunit, just as Stein was not your typical author. With elements of her trademark avant-garde style, the story revolves around the mysterious passing of Madame Pernollet, who is found dead in the courtyard of a hotel owned by her husband. Incorporating some autobiographical details from events at her own French country house, Stein invites the reader to play detective—and offers a glimpse into one of the early twentieth century’s most interesting and challenging literary minds.
The Dining Room
Author: Albert Ramsdell Gurney
Publisher: Dramatists Play Service, Inc.
ISBN: 9780822203100
Category : American drama
Languages : en
Pages : 92
Book Description
THE STORY: The play is set in the dining room of a typical well-to-do household, the place where the family assembled daily for breakfast and dinner and for any and all special occasions. The action is comprised of a mosaic of interrelated scenes--s
Publisher: Dramatists Play Service, Inc.
ISBN: 9780822203100
Category : American drama
Languages : en
Pages : 92
Book Description
THE STORY: The play is set in the dining room of a typical well-to-do household, the place where the family assembled daily for breakfast and dinner and for any and all special occasions. The action is comprised of a mosaic of interrelated scenes--s
Death in the Dining Room and Other Tales of Victorian Culture
Author: Kenneth L. Ames
Publisher:
ISBN: 1566393337
Category : History
Languages : en
Pages : 280
Book Description
In this provocative look at Victorian America, Kenneth Ames explores the minds of Victorians by examining some of their most distinctive and fascinating creations. Featuring five once-prominent home furnishings, he reconstructs a vanished culture and demonstrates the centrality of the artifact to historical understanding. Richly illustrated with photographs of surviving objects as well as images from a wide variety of period sources, the five essays discuss specific pieces—hallstands, sideboards, embroidered mottoes, parlor organs, and seating furniture—within the context of broader cultural issues and concerns. Ames reveals not only the major outlines of Victorian culture but also the conflicts and tensions deep within that culture. An extraordinary proliferation of goods characterizes the Victorian world. Throughout the study, Ames considers the relationship of some of these household objects to issues of class, gender, and place. For example, the importance of public image was dramatized by the rituals of the front hall in Victorian homes: its placement within the house, the massive hallstand with its receptacles for calling cards and umbrellas, accommodations for temporary and usually uncomfortable seating. The dining room was a shrine to the notion of "man's" dominion over nature—each elaborately carved sideboard displayed a frieze of slaughtered game and harvested vegetation. Parlor organs, a blending of the sacred and the profane, provided an occasion to display feminine accomplishment and to symbolize the role of the bourgeois Christian lady. Ames also discusses how the prevailing class and gender hierarchy was echoed in the posture of seating furniture and its arrangement. The author is one of the premier interpreters of Victorian culture in America. His witty, provocative, and irreverent commentary on the "quaint" fixtures of the Victorian household will fascinate scholars, antique buffs, and collectors on nostalgia. Author note: Kenneth L. Ames is Chief of Historical and Anthropological Surveys at the New York State Museum and was formerly Chair of the Office of Advanced Studies at the Winterthur Museum.
Publisher:
ISBN: 1566393337
Category : History
Languages : en
Pages : 280
Book Description
In this provocative look at Victorian America, Kenneth Ames explores the minds of Victorians by examining some of their most distinctive and fascinating creations. Featuring five once-prominent home furnishings, he reconstructs a vanished culture and demonstrates the centrality of the artifact to historical understanding. Richly illustrated with photographs of surviving objects as well as images from a wide variety of period sources, the five essays discuss specific pieces—hallstands, sideboards, embroidered mottoes, parlor organs, and seating furniture—within the context of broader cultural issues and concerns. Ames reveals not only the major outlines of Victorian culture but also the conflicts and tensions deep within that culture. An extraordinary proliferation of goods characterizes the Victorian world. Throughout the study, Ames considers the relationship of some of these household objects to issues of class, gender, and place. For example, the importance of public image was dramatized by the rituals of the front hall in Victorian homes: its placement within the house, the massive hallstand with its receptacles for calling cards and umbrellas, accommodations for temporary and usually uncomfortable seating. The dining room was a shrine to the notion of "man's" dominion over nature—each elaborately carved sideboard displayed a frieze of slaughtered game and harvested vegetation. Parlor organs, a blending of the sacred and the profane, provided an occasion to display feminine accomplishment and to symbolize the role of the bourgeois Christian lady. Ames also discusses how the prevailing class and gender hierarchy was echoed in the posture of seating furniture and its arrangement. The author is one of the premier interpreters of Victorian culture in America. His witty, provocative, and irreverent commentary on the "quaint" fixtures of the Victorian household will fascinate scholars, antique buffs, and collectors on nostalgia. Author note: Kenneth L. Ames is Chief of Historical and Anthropological Surveys at the New York State Museum and was formerly Chair of the Office of Advanced Studies at the Winterthur Museum.
There's a Dog on the Dining Room Table
Author: Elizabeth Maginnis
Publisher: Xist Publishing
ISBN: 1623956137
Category : Juvenile Fiction
Languages : en
Pages : 31
Book Description
In this cute rhyming story about an unexpected visitor a little girl wonders why there is a dog on her dining room table. She imagines a world of funny scenarios for the new visitor, but not everyone is happy about his arrival.
Publisher: Xist Publishing
ISBN: 1623956137
Category : Juvenile Fiction
Languages : en
Pages : 31
Book Description
In this cute rhyming story about an unexpected visitor a little girl wonders why there is a dog on her dining room table. She imagines a world of funny scenarios for the new visitor, but not everyone is happy about his arrival.
Bat in the Dining Room
Author: Crescent Dragonwagon
Publisher: Cavendish Square Publishing
ISBN: 9780761450078
Category : Bats
Languages : en
Pages : 0
Book Description
When a bat flies into a hotel restaurant, Melissa comes to the rescue.
Publisher: Cavendish Square Publishing
ISBN: 9780761450078
Category : Bats
Languages : en
Pages : 0
Book Description
When a bat flies into a hotel restaurant, Melissa comes to the rescue.
The Pie Room
Author: Calum Franklin
Publisher: Bloomsbury Publishing
ISBN: 1472973623
Category : Cooking
Languages : en
Pages : 358
Book Description
'Calum is the pie king' Jamie Oliver 'If you want to know how to make a pie, Calum is your go-to man!' Tom Kerridge Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin. Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts. Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers. Say hello to your new foodie obsession and get ready to create your very own pie masterpiece. 'I'd happily spend eternity eating chef Calum Franklin's pies.' Grace Dent
Publisher: Bloomsbury Publishing
ISBN: 1472973623
Category : Cooking
Languages : en
Pages : 358
Book Description
'Calum is the pie king' Jamie Oliver 'If you want to know how to make a pie, Calum is your go-to man!' Tom Kerridge Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin. Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts. Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers. Say hello to your new foodie obsession and get ready to create your very own pie masterpiece. 'I'd happily spend eternity eating chef Calum Franklin's pies.' Grace Dent
Restaurants and Dining Rooms
Author: Grafe
Publisher: Routledge
ISBN: 9780415363310
Category : Restaurants
Languages : en
Pages : 354
Book Description
According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis.
Publisher: Routledge
ISBN: 9780415363310
Category : Restaurants
Languages : en
Pages : 354
Book Description
According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis.
Setting the Table
Author: Danny Meyer
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Dining by Design
Author: Edie Lee Cohen
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 232
Book Description
Abstract: Guidelines for creating the special mystique that marks a successful restaurant are outlined in this beautifully illustrated guide for interior designers and restauranteurs. A combination of factors related to design, table service, and food work together to make a restaurant successful. Designers, clients, and restauranteurs must be willing to take risks in order to create a facility that is novel enough to be entertaining and memorable. Descriptions are provided of well-designed restaurants, how they were conceived, and the factors that led to their success. Characteristics important to restaurants' success such as ambience, lighting, acoustics, graphics, and budgets are discussed in in-depth interviews with experts in these fields. Categories of restaurantsfor which specific descriptions are provided include fast food facilities, hotel dining facilities, ballrooms, clubs and discotheques, bars and cocktail lounges, and corporate dining facilities. Restaurants with unique themes, architectural approaches, or historic designs are also described. Beautiful color photographs and design layouts of selected restaurants supplement the text. (aje).
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 232
Book Description
Abstract: Guidelines for creating the special mystique that marks a successful restaurant are outlined in this beautifully illustrated guide for interior designers and restauranteurs. A combination of factors related to design, table service, and food work together to make a restaurant successful. Designers, clients, and restauranteurs must be willing to take risks in order to create a facility that is novel enough to be entertaining and memorable. Descriptions are provided of well-designed restaurants, how they were conceived, and the factors that led to their success. Characteristics important to restaurants' success such as ambience, lighting, acoustics, graphics, and budgets are discussed in in-depth interviews with experts in these fields. Categories of restaurantsfor which specific descriptions are provided include fast food facilities, hotel dining facilities, ballrooms, clubs and discotheques, bars and cocktail lounges, and corporate dining facilities. Restaurants with unique themes, architectural approaches, or historic designs are also described. Beautiful color photographs and design layouts of selected restaurants supplement the text. (aje).