Your Table Is Ready: Tales of a New York City Maître D'

by Michael Cecchi-Azzolina

The business is so fragile that, for many, it comes down to only fifty or so guests a week between you and Chapter 11.

The something that has a 60 percent chance of failing the first year and of which 80 percent are closed after five years.

(a palm for those who, sadly, are not aware is when someone places money in your hand for good service and even more money for a better table)

THE MOMENT YOU ENTER a restaurant as a guest, if you’re not immediately engaged by the staff, warmly greeted with a smile, and made to feel that, yes, we are happy you’re here, the restaurant is in trouble. Those at the door need to be dripping with hospitality, warmth, graciousness, and, yes, a smile.