I bought this over the weekend, and what a fun read it has been so far. I love the descriptions of service in restaurants in days gone by - especially the "behind the scenes" aspects. This is a compilation of of his writing from various other books, I believe, with great sketches. I know that he wrote Hotel Splendide, as well as the Madeleine books, and that the mural at the bar at Bemelman's was done by him, I believe to pay off a tab, but I didn't realize that he'd worked in restaurants.
Lovely illustrations, too.
Edit - just found this link, which has lots of useful definitions of, among other things, positions in restaurants, such as "chef de rang", with which I was not familiar, that are used in the book: