The New Rules of Dining Out

Adam Reiner, a James Beard Award nominee, is a food-and-drink writer who worked for more than two decades in New York City's most popular restaurants, including Babbo, Carbone, and The Grill. His writing has appeared in Eater, Bon Appetit, Food & Wine, and New York Magazine, among other publications.

"Adam Reiner brings firsthand experience and insightful conversation on the current state of our restaurant industry, the powerful yet fragile relationship with consumers, and what the future can and should hold for the continued survival and success of our sector. The New Rules of Dining Out covers everything from the evolution of restaurant etiquette to how new platforms of communication have impacted the hospitality world and shape all sides of the experience, from chef to server to diner. This book gives a much-needed perspective: a raw look at the inner workings of what makes for a great dining experience, and the human beings behind the herculean efforts of every meal service." - Lee Anne Wong, chef and author of Dumplings All Day Wong: A Cookbook of Asian Delights from a Top Chef "You might think, 'I already know how to dine out in a restaurant. I don't need a user's manual!' But as Adam Reiner persuasively argues in this witty and perceptive book, you might just be doing it wrong, and Lord knows we could all benefit from a refresher course. In a perfect world, everyone would absorb Reiner's spot-on etiquette guidelines, and the experience of dining out would improve for everyone involved-servers, chefs, and customers alike. Pro tip: politeness pays off." - Jeff Gordinier, Esquire contributing editor and author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World "After three decades in the hospitality business, I've learned that if you want people to work for you (instead of just with you), you have to show them you're on their side by collaborating to achieve their goals with yours. That's the thrust of this book, which functions as a user's guide for restaurants. If you're ready to move beyond transactional encounters in these spaces, Adam Reiner shares insider tips for how to build a relationship with the people who animate them (the staff). Beyond new rules for dining, there are so many sage insights that can be extrapolated to navigate a chaotic world with grace, diplomacy, and care." - Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book