November 2011
Intermediate to advanced
304 pages
6h 14m
English

From the age of 11, Tim McEnery worked his way up the food chain of food, first washing dishes in a local café, then waiting on every kind of diner in a variety of restaurants, and eventually managing an eating establishment owned by Aramark. He had never done anything else, and he didn’t want to. Food was in his blood. He’d invested the thousands of hours it took to know every perspective of the restaurant business intimately, from the back-of-the-house—washing and drying—to front and center—waiting on tables and understanding customers—to, now, the bird’s eye view—management.
McEnery’s head was no longer so focused ...
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