Fine Dining Madness by John Galloway

In the tradition of Anthony Bourdain’s Kitchen Confidential, Fine Dining Madness covers the restaurant world from the point of view of a “penguin” at several high end restaurants. Galloway dispenses the usual tales of drunkards, dopers, and the clinically insane from both sides of the table as well as the kitchen.His penchant for abbreviations and manic pseudonyms becomes annoying.  His rules for getting an unadultered dish from your server are pretty obvious. (Is there anyone still left who thinks the way to get good service is to treat your server like a serf and who thinks it amusing to send back dishes or wine simply to impress a bimbo?) (Sorry, but anyone, male or female, who is impressed by this is a bimbo.) His desire to become a pilot and his syncophantic attendance on George Bush senior do not help. After reading of the revenge of the black bus staff on the rich white racists at a country club (carafes of water from the staff toilet), I put it down. The thought still makes me gag.

But I picked it up again mostly to finish it and put it away. What saves the book, in my opinion, are the chapters at the end where he details the customers he and his compatriots loved. The people who, beyond being good tippers or undemanding regulars, show regard for the staff.  The affection he and his staff feel for these people stayed with me far longer than the gonzo journalism or locker room hijinks.

Like most books these days, it will end up remaindered. Pick it up cheap and skip to the final chapters if necessary.