I have worked in the food industry for over forty years?not only as a server but also as a manager and as the owner of several restaurants in Montreal and California. I love my work, and I enjoy meeting people from all walks of life. I wrote this book to promote good service in all eating establishments, by providing some much-needed guidelines. My hope is that, through this book, employees and owners will get a clearer understanding of their respective roles in running a successful restaurant business. It takes cooperation, dedication, and love.