As a frequent diner at restaurants that range from holes-in-the-wall to holes-in-the-wallet, I admit to being quite ignorant of what goes on behind the scenes. Just what happens between my placing an order and my order being placed in front of me?
I would love to read a book---or books---that deals with restaurant operations. I don't want a textbook or a how-to for restaurateurs, but something more lively that captures the everyday trials and tribulations of a working kitchen. Something that provides some insights into the coordination, staffing, and workflow that most of us never see.
Suggestions appreciated. Thanks.