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Lessons in Service from Charlie Trotter

3.85  ·  Rating Details  ·  103 Ratings  ·  11 Reviews
In the second book in the "Lessons from Charlie Trotter "series, the lauded chef shares his strategies for success in this guide on how to give the ultimate dining experience.
As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in
Hardcover, 233 pages
Published November 28th 2001 by Ten Speed Press
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Jan 20, 2008 Sean rated it really liked it
Recommends it for: Service industry
I give this book to any server, who's engaged in their first "fine-dining" restaurant job. While a lot of the philosophy is common-sense based, and more of it designed for a four star establishment... I still find the basic principles... if adhered to... can make any server a better server. I wish I had Trotter's finances, to lavish extravagant paychecks on all my servers... there's no doubt his payscale creates better employees, unfortunately we're not all living in the Charlie Trotter world.

Feb 03, 2014 Dana rated it did not like it
Another book for my exam. I don't even know how to rate this book. Thankfully it was a short read as I don't think I could have taken much more. As a Christian I want to do all things to the glory of God and this includes carrying out my vocation with excellence however the worldview of this book on wine and food and the service thereof is idolatrous in my opinion. This book worships wine and food and perfect service. I really don't know anything about Charlie Trotter and the worldview he held b ...more
Oleg Kagan
Sep 21, 2014 Oleg Kagan rated it really liked it
I ran across this book at a used bookstore in Solvang, CA that was going out of business (note to book lovers: there is another one nearby). I'm glad I did because as a public servant, I am always looking for great books about customer service, and Lawler's book on chef Charlie Trotter's methods is inspiring. Taking pride in the work and appearance of his restaurant, making sure his employees always provided the best experience for customers, taking and respecting feedback were just some of the ...more
Mike Zyskowski
Mar 23, 2013 Mike Zyskowski rated it it was ok
Initially it was an interesting behind the scenes look at a restaurant that strove for an insane level of service, but quickly became dry and tedious. Not to say there aren't some valuable lessons to be learned from it . . . if anything I'd love a Cliff's Notes version of it. I'm a notorious dog ear'er, and if it hadn't been a borrowed copy of the book, there probably would have been a good 20 places that would have been folded over and highlighted. Worth checking out
Nicole Fabian
Oct 07, 2008 Nicole Fabian rated it really liked it
the author has a hard-on for charlie trotter, but the latter really is an expert in hospitality. i recommend that you skim through for the summaries / bullet points of the bottom line at the end of each chapter, thereby foregoing the author's poor prose..
Feb 21, 2015 Holly rated it it was amazing
Provides a transformitive view on how powerful it is to be of service and how profound an impact service done well can enliven the soul and carry them to new heights. Deeply philosophical in it's message.
Jerrod Stephan
Apr 05, 2007 Jerrod Stephan rated it liked it
Recommends it for: anyone
Shelves: culinarybooks
Although I am no currently a fan of Charlie Trotter, you have to admit that his passion for perfection is inspiring in this industry. This book is better than his lessons in excellence.
Dec 13, 2008 Eddie rated it really liked it
Expected quotes & insight from the respected professional. Although there are details which some may consider common sense, it never hurts to strengthen your foundation.
Apr 07, 2015 Mike rated it really liked it
I liked this book. Explains the vision and how Mr. Trotter used his leadership to achieve excellence in service in his restaurants.
Jan 07, 2009 Joan rated it liked it
A very interesting insight into what makes one of the most famous (and most expensive) places to eat in Chicago so successful!
Sep 28, 2008 Richard rated it really liked it
Essential reading for EVERY hospitality professional.
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