Joanne212

Yes Abbe, I saw you in the article, which is what attracted me in the first place. LOL! I don't think you sounded like a "douche", but your part didn't seem to make much sense, especially since they titled it "Diary of a Waiter." But I guess they wrote it that way to make it fit in with all the rest of the article. Suzanne F, you don't give any credibilty to the gripes on SR? I can understand you not approving of the bitchiness or the anonymity, but don't you think most people realize most of the complaints are posted in anger? When I read the posts on that site, I look through the bitchy part to the underlying message. Yes, maybe certain people are very angry but it doesn't change the context of the complaint. I will be honest, I know people who are employees at a number of the restauransts mentioned. Even though they aren't the ones posting there anonymously, I know they are glad when they see others voicing the same complaints they have. If a restaurant has just one person complaining, then it's likely they have one "bitchy" unhappy employee, but when certain restaurants get several complaints, and those complaints are corroborated within the industry, then there must be something to it. As a former employer, I know I personally worked hard to create a fair and efficient work environment with common courtesy. Honestly, there were many times I felt frustrated because I felt all my efforts weren't appreciated by my staff. Now I realize the appreciation comes in the form of knowing with confidence that no one who has ever been employed by me will ever have anything to bitch about, anonymously or otherwise, in print, on the internet, or elsewhere. I admit I get some smug satisfaction knowing that certain notorious restaurateurs in NY are finally getting some comeuppance.

From today's NY Post about "Unsavory Restaurants" re: shamelessrestaurants.com "As a restaurant goer, these are things I want to know," says Di Petroff, a frequent eater-outer who feels the site could become as valuable a resource as Zagat. "Angry waiters will affect the service." I know I find this site a guilty pleasure. Has some of the informatoin changed my dining choices? As a restaurant "insider", I would have to say it definitely does. They say "Knowledge is Power." Is the power now in the hands of the employees?

Abbe, your book is a great inspirational accomplishment. Books like "Devil..." or "Nanny Diaries" or even yes, "Kitchen Confidential" can't compare with what you have done. I think it's a shame that there are some people in the business that can't/won't be more supportive of you, but if I were you I would take it as a compliment. It's all just politics and probably jealousy.

Would I be redundant if I recommended "PX This" by Abbe Diaz again? Perhaps it doesn't exactly fit the "food book" category, but it certainly has food-lovers' appeal. It is #1 on my list of holiday gifts. Specifically because it is not strictly food-related but will appeal to a broader range of people who simply love dining out. It is an invaluable look at the science of restaurant management, and side-splittingly funny as well. I have worked in the food industry and have been an avid restaurant diner for decades and found this book vey interesting. My 17 year old niece is enjoying it now and suddenly wants to work in the restaurant business. Plus, I can say I "know" the author personally and what's better than that! LOL!

From today's NY Post. (scroll down) About our very own "celebrity Maitre d'."[Note these threads have been merged.] So much for "confidentiality"! If a "confidentiality agreement" cannot keep information out of the hands of the press, what, if any, recourse does an organization have? Do they even have the right to censor the thoughts and experiences of their employees? What about the First Amendment? I am not well versed in Libel Law,but doesn't a work have to be malicious to be libelous? How can a compnay try to squelch your right to free speech and artistic expression? It doesn't seem Jean-Georges is any stranger to the art of media manipulation; isn't he being hypocritical? The sword cuts both ways. (By the way, this book makes a great holiday gift! LOL! )

I long ago gave up reservations at either, since it seems you always have to wait anyway. I find I have decent luck as a walk-in; usually no longer a wait than 20-25 minutes.

Abbe, my friend absolutely loved your book. He went out of town last weekend and brought it along to read on his trip, and he called me just to tell me he was "cracking up all alone in the airport." LOL He already gave your book away to his co-worker (they are both BOH) because making everybody sign the Conf. Agrmnt. just made everybody more curious to read it. Abbe, you're going to be very successful with this! My friend told me he is buying one for all his friends for X-mas; I think that is a great idea. I know all my friends who love dining out (and fashion, and films, and NYC, and gossip, and mtotrcycles...!!! ) are going to love this gift. Congratulations again, you deserve it.

I have yet to agree with a single word Frank Bruni has ever written.

No, Abbe. Because of your allure and your strong professional presence. Look what a little birdie showed me! Abbe, I got your book and I read it completely through in 2 days; I was up until 3AM reading it on night. I loved it!!! Your insight, humility and humor is priceless. Your view into the fabulous world of hot restaurants was both compelling and very enlightening. LOL! I just wanted to say congratulations on a job well done! Good luck with all your endeavors! By the way, I'm not that nice. Ask anyone who has ever worked for me.

How to make McDonald's work? Call me crazy, but I thought McDonald's works just fine the way it is. Massive mainstream appeal... cheap... financially successful... lines out the door in every foreign country outpost... McDonald's is the fast food industry innovator. If my business "worked" like this, I'd surely be one rich happy camper!

LOL! According to my friend, "Big Brother" is indeed watching; he heard grumblings about this forum before I got the chance to speak to him first! He does know you from around, but you two have never been introduced formally. Abbe, from my friend's description, I think I remember you! If I remmeber correctly, and I think I do, you do indeed fit into the title of "celebrity Maitre D'" very well.

I am not at all debating the ideals of an honest employee/employer relationship; obviously it is preferable. But unfortunately for me and perhaps others as well, it boils down to the basic principle "fool me once, shame on you..." If given the opportunity to sell another business, would I personally take the "high road" and divulge everything to my employees? Sorry, but the answer is a definite "No."

No, I wasn't thinking about this type of outright cruelty, either. But I think the temptation is very high (bonus or no bonus) to slack off, or pilfer, or take advantage in as may ways as possible, when one no longer feels bound by the terms of their employment. I was simply trying to stress that "buying loyalty" is just as an utopian idea as assuming all employees are decent honest people. And the notion of offering to pay someone extra to stay is all well and good I suppose, but just because they stay doesn't mean they still won't be tempted to engage in dishonest behavior in the meantime.

I must say this notion rather annoys me. As I said, I have been on both sides of the playing field, and the idea I would demand a bonus from my employer to buy my loyalty sickens me as much as the idea of employees stealing from me. It seems to me, a person that needs to be paid extra to do the same job they were being paid to do in the first place probably isn't of very good character either. A bonus is still no guarantee of integrity.

Abbe, Last night I read your entire "blahg" and preview! Murder-Kitchen! Johnny-g! LOL! I have dined in every single place you have ever worked. I ordered a copy for myself and one for my friend. I can't wait!