Prick with a Fork PDF ePub eBook

Books Info:

Prick with a Fork free pdf If a bad attitude could be subject to copyright, my ten years as a waiter would have left me obscenely wealthy. Working the floor, I was the Kerry Packer of passive aggression. Sullen insolence was my personal trademark, diligently honed and perfected over time. For a long list of perceived diner slights - ranging from ordering the tomato sauce separately to the fries, to calling me 'dear' - I could perform a Jekyll and Hyde switch into the most perfunctory, robotic and joyless server the world has ever seen. If I didn't like a group of people I would endeavour to do my very best to ensure that the only thing left of their night was a cold, dry husk. That I regularly used something I privately referred to as the 'Dead Eyes' should reveal plenty.' Before she was one of Australia's top restaurant critics, Larissa Dubecki was one of its worst waitresses. A loving homage to her ten-year reign of dining-room terror, Prick with a Fork takes you where a diner should never go. From the crappiest suburban Italian to the hottest place in town, what goes on behind the scenes is rarely less fraught than the seventh circle of hell. Psychopathic chefs, lecherous owners, impossible demands and insufferable customers are just the start of an average shift. Therapy for former waiters, a revelation to diners, and pure reading pleasure for anyone interested in what really happens out the back of the restaurant, Prick with a Fork is a hilarious and horrific dissection of the restaurant industry, combining the gritty take-no-prisoners attack of Anthony Bourdain's Kitchen Confidential with the gross confessions and forensic grunge of John Birmingham's He Died with a Felafel in His Hand. Dining out will never be the same again.

About Larissa Dubecki

Larissa Dubecki has been a restaurant critic and food writer for the past ten years, including six years as chief critic for The Age newspaper and The Age Good Food Guide. Her work has also appeared in Gourmet Traveller and Guardian Australia, and she currently writes a weekly restaurant column for Time Out...She has appeared on MasterChef a number of times, and has been a judge on Iron Chef Australia. From 1991 to 2002 she was also a very bad waitress...

Details Book

Author : Larissa Dubecki
Publisher : Allen
Data Published : 01 September 2015
ISBN : 1925266052
EAN : 9781925266054
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 312 pages
Age + : 15 years
Language : English
Rating :

Reviews Prick with a Fork

17 Comments Add a comment

Related eBooks Download

  • Tales from Table Number One free pdfTales from Table Number One

    In the posh main dining room of a resort. in every fine restaurant and even in the not so fine ones. each dining room has a Table Number One. Tables are numbered in restaurants. at wedding receptions and even in diners- and are THE place for the best in setting..

  • Fork it Over free pdfFork it Over

    "A hilarious series of culinary adventures from GQ's award-winning food critic. ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone..

  • So You Want to Open a Restaurant free pdfSo You Want to Open a Restaurant

    The author takes you through his journey of becoming a Restaurant owner and Chef. He details how to start the process. do the research and build the knowledge needed to feel confident enough to take the first steps with straight forward time proven procedures that kept his first restaurant going for more than 12 years..

  • Come In, We're Closed free pdfCome In, We're Closed

    There is a part of every restaurant that's out of reach to even the most sophisticated diner: the staff meal. This insider's look. two years in the making. goes behind the scenes to explore what some of the world's best restaurants are feeding their own before the doors open to the public each night..

  • Kitchen Confidential free pdfKitchen Confidential

    After twenty-five years of "sex. drugs. bad behaviour and haute cuisine". chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown (where he first experiences the real delights of being a chef)- through the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village..

  • Prick with a Fork free pdfPrick with a Fork

    . If a bad attitude could be subject to copyright, my ten years as a waiter would have left me obscenely wealthy. Working the floor, I was the Kerry Packer of passive aggression. Sullen insolence was