You Do Have Perrier, Don't You?

I started in fine dining the summer of '79. At the time Perrier was the rage. The in thing was to order, and be heard ordering, Perrier. This bottle sat on everyone's table - an excellent drink with dinner and wine.

My book is a collection of memories that I recall all too often - thoughts of events that occurred over twenty-five years that are too interesting not to be told. The best I can do is let you read about them. I wish I could tell you....I wish you were there.

Being a waiter, and especially a maitre d', was fun not knowing what unique experience would occur today, and involve me. Unintentionally and willingly I had the best job of my life. If any waiter, or restaurant employee, or any type of worker had a more interesting or exciting job than I, more power to them.

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