Cries of a Restaurant Client: A Reflection on Customer Service" speaks to the customer service experience from a customer's point of view - not guidelines or operational principles for restaurant owners, filling a gaping hole in culinary arts instruction and literature. Fernando Peralta is a chef and restaurateur. A former economist and executive, he worked for 17 years in a number of financial roles at five corporations. Peralta eventually left the corporate world to attend culinary school and later opened a vegetarian cafe. In his extensive restaurant customer service research, he was disappointed to find that most literature focused too much on operational guidelines and too little on what really matters to a typical client."