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emilynye's review against another edition
informative
reflective
2.0
I put this off because of a friend's review, but I was still hopeful. The author is New York through and through, and it doesn't translate to midwestern lives. Not that every book has to relate to every scenario, but it came off as if the author felt that there isn't more than one scenario to consider. Which again, in the context of a memoir, fine, but it was like that in the sections that were written more as tips to the reader.
Every chapter vacillated between "One had to be drunk or high to get through a single shift," and "I loved every minute of it," and the early resentment toward guests made me dislike the author himself pretty quickly, especially when it was because they didn't surreptitiously hand over extra money just to get a seat.
Every chapter vacillated between "One had to be drunk or high to get through a single shift," and "I loved every minute of it," and the early resentment toward guests made me dislike the author himself pretty quickly, especially when it was because they didn't surreptitiously hand over extra money just to get a seat.
allibroad's review
3.0
As anWater Club and River Cafe alum, I’ll attest that book had to be written about Buzzy. It just didn’t need to be this one.
mjurasko's review
1.0
DNF @ 46%. I got tired of reading about his sexual escapades and drug addiction.
marksbookreviews's review
5.0
In addition to autobiographies/biographies of musicians, athletes, and celebrities, I also like the occasional memoir of somebody who has worked in the restaurant industry; most though, have been chefs. So, when I saw this book about a Maître D’, I was interested in learning more about him.
Because of all the cruises I have been on, I am aware of what a Maître D’ does and all the ones I have encountered have been very nice and friendly. They always come to the table at dinner and introduce themselves and ask how everything was from the food to the waiters.
I enjoyed reading this book along with his career progression from a server to a Maître D’. The restaurants and people he worked with in New York City is like an all-star lineup. His stories of everything he has done and seen is remarkable. Yes, there was a lot of drug and alcohol usage from him, in addition to lots of sex. One of those sex and drug escapades was with Althea Flynt (Google her, if you don’t know she is). I recently read an autobiography of a former Editor from her ex-husband’s magazine.
Being a Maître D’, could be the best and worst thing in the world. And he tells a lot of stories involving famous and not famous guests. He even mentioned that if a guest happens to slip him some extra money, he will go above and beyond. Yep, money is definitely a factor in getting the best table or the table near the bathroom. Obviously, that probably won’t work in a well-known chain restaurant like The Cheesecake Factory, but in a small New York City restaurant, it may.
Oh my gosh, how can I not mention that in addition to him being in the restaurant business, he was also trying to be an actor and has a Master of Fine Arts.
Oh, he is about to open his own restaurant.
Because of all the cruises I have been on, I am aware of what a Maître D’ does and all the ones I have encountered have been very nice and friendly. They always come to the table at dinner and introduce themselves and ask how everything was from the food to the waiters.
I enjoyed reading this book along with his career progression from a server to a Maître D’. The restaurants and people he worked with in New York City is like an all-star lineup. His stories of everything he has done and seen is remarkable. Yes, there was a lot of drug and alcohol usage from him, in addition to lots of sex. One of those sex and drug escapades was with Althea Flynt (Google her, if you don’t know she is). I recently read an autobiography of a former Editor from her ex-husband’s magazine.
Being a Maître D’, could be the best and worst thing in the world. And he tells a lot of stories involving famous and not famous guests. He even mentioned that if a guest happens to slip him some extra money, he will go above and beyond. Yep, money is definitely a factor in getting the best table or the table near the bathroom. Obviously, that probably won’t work in a well-known chain restaurant like The Cheesecake Factory, but in a small New York City restaurant, it may.
Oh my gosh, how can I not mention that in addition to him being in the restaurant business, he was also trying to be an actor and has a Master of Fine Arts.
Oh, he is about to open his own restaurant.
herbiehickmott's review
2.0
There's an author's note at the end that acknowledges that 1) these are the author's memories to the best of his ability, and 2) that the restaurant industry has changed a lot over the years -- and that it is/was often an extremely toxic, abusive, complicated space.
I wish that note had been at the beginning -- it could have helped change my perception of the stories to follow. Nearly every paragraph felt like it was glorifying the "good old days" of booze, sex, drugs, and a toxic environment (and many paragraphs hit all of these things in one go!) Normally this stuff wouldn't bother me or make me think twice, but something about how it was presented left me a little uncomfortable.
As the book progresses (and presumably, as Cecchi-Azzolina matured), the stories feel less gratuitous and over-the-top.
I wish that note had been at the beginning -- it could have helped change my perception of the stories to follow. Nearly every paragraph felt like it was glorifying the "good old days" of booze, sex, drugs, and a toxic environment (and many paragraphs hit all of these things in one go!) Normally this stuff wouldn't bother me or make me think twice, but something about how it was presented left me a little uncomfortable.
As the book progresses (and presumably, as Cecchi-Azzolina matured), the stories feel less gratuitous and over-the-top.
marbooks88's review against another edition
3.0
Thanks to NetGalley and the publisher for providing an ALC for my honest review
bookedwithcourtney's review
5.0
"Whoa whoa whoa. When you get a dick, you can order." male diner to his female dinner date; customer of [a:Michael Cecchi-Azzolina|22057791|Michael Cecchi-Azzolina|https://s.gr-assets.com/assets/nophoto/user/u_50x66-632230dc9882b4352d753eedf9396530.png]
This is one of many startling quotes and pieces of information that truly make Your Table Is Ready a wild ride. Thank you so much to Net Galley, St. Martin's Press, and Mr. Cecchi-Azzolina (I feel like he's about to seat me, so I'm calling him Mr. -- the book wholly ushered me into the world of restaurant work!) for an audio ARC of this book.
Cecchi's debut is an impressive montage of both life in the restaurant business and life growing up in a mob-influenced, Brooklyn-based Italian household. After reading, it's quite clear how one influenced the other. Cecchi grew up in a household where you didn't ask questions -- you listened. You didn't make a fuss -- you swallowed your pride, and you continued to listen . He didn't know it at the time, but this upbringing permeated into his success in the restaurant business, where there is quite the hierarchy of which I was not aware. Many of Cecchi's experiences involved shutting the hell up and taking orders.
While Cecchi clearly explained that restaurant work indeed has a negative effect on various relationships, it would have been enlightening to learn more about how his restaurant work caused his relationships to go sour. Was it the long nights? The "shmoozing?" How did Cecchi end up with a wife and kids as he navigated the throes of restaurant work? It seems this information has a place, considering Cecchi combined remarkable, food-service storytelling with his honest memoir.
The overall theme in Cecchi's book is that restaurant work isn't simply "a job." Those who trudge knee-deep through 10-12 hour shifts and take customers' shit all day don't do it because there's nothing else to do; they keep coming back to feel the adrenaline. At the end of his debut, Cecchi takes a step that solidifies the truth in that statement.
The narration absolutely helped me life inside the book! Cecchi narrated, and the passion in his voice -- and that Brooklyn style accent -- helps transport listeners into a world where they seat and serve guests.
For fans of Bourdain's Kitchen Confidential comes this phenomenal debut about the "front of house," and it couldn't be better. Get your copy on #pubday: 12/6/22!
This is one of many startling quotes and pieces of information that truly make Your Table Is Ready a wild ride. Thank you so much to Net Galley, St. Martin's Press, and Mr. Cecchi-Azzolina (I feel like he's about to seat me, so I'm calling him Mr. -- the book wholly ushered me into the world of restaurant work!) for an audio ARC of this book.
Cecchi's debut is an impressive montage of both life in the restaurant business and life growing up in a mob-influenced, Brooklyn-based Italian household. After reading, it's quite clear how one influenced the other. Cecchi grew up in a household where you didn't ask questions -- you listened. You didn't make a fuss -- you swallowed your pride, and you continued to listen . He didn't know it at the time, but this upbringing permeated into his success in the restaurant business, where there is quite the hierarchy of which I was not aware. Many of Cecchi's experiences involved shutting the hell up and taking orders.
While Cecchi clearly explained that restaurant work indeed has a negative effect on various relationships, it would have been enlightening to learn more about how his restaurant work caused his relationships to go sour. Was it the long nights? The "shmoozing?" How did Cecchi end up with a wife and kids as he navigated the throes of restaurant work? It seems this information has a place, considering Cecchi combined remarkable, food-service storytelling with his honest memoir.
The overall theme in Cecchi's book is that restaurant work isn't simply "a job." Those who trudge knee-deep through 10-12 hour shifts and take customers' shit all day don't do it because there's nothing else to do; they keep coming back to feel the adrenaline. At the end of his debut, Cecchi takes a step that solidifies the truth in that statement.
The narration absolutely helped me life inside the book! Cecchi narrated, and the passion in his voice -- and that Brooklyn style accent -- helps transport listeners into a world where they seat and serve guests.
For fans of Bourdain's Kitchen Confidential comes this phenomenal debut about the "front of house," and it couldn't be better. Get your copy on #pubday: 12/6/22!
betsyrisen's review
5.0
Let me start by saying I have never worked in a restaurant (thank god, I know myself well enough to know I am not built for it). But I thought this book would be interesting for a number of reasons. New York restaurants are in a universe of their own, if this guy is writing a book that means he's probably been in the business a long time, and has a lot of interesting stories.
I must say, I almost gave up on it immediately. But when you consider the book opens with tales of sex, drugs and booze in NYC in the 70s/80s, it shouldn't come as a shock that my prim sensibilities were insulted.
I can acquiesce a bit to the fact that we're talking about a different plane of reality, and that plenty of things that flew back then certainly don't fly now, and the author was, while not necessarily apologetic, at least realistic in his admittance that times have changed and plenty of what happened then was inappropriate.
All in all, it was an interesting read, and I'm glad I didn't give up on it.
I must say, I almost gave up on it immediately. But when you consider the book opens with tales of sex, drugs and booze in NYC in the 70s/80s, it shouldn't come as a shock that my prim sensibilities were insulted.
I can acquiesce a bit to the fact that we're talking about a different plane of reality, and that plenty of things that flew back then certainly don't fly now, and the author was, while not necessarily apologetic, at least realistic in his admittance that times have changed and plenty of what happened then was inappropriate.
All in all, it was an interesting read, and I'm glad I didn't give up on it.
lynnthelibrarian's review
I don’t rate memoirs. This was entertaining and did learn more about the staff but wanted to know some more.