Cutting It Fine

Discover the ins and outs of restaurant management with Cutting It Fine by Andrew Parkinson, published by Vintage Publishing in 2013. This engaging paperback spans 240 pages and dives deep into the challenges faced in a bustling kitchen environment. Ever wondered what happens when no one orders the sea bass? Or how to effectively handle a complaint about food poisoning? This insightful book tackles these questions and more, providing a behind-the-scenes look at how a small team can create exceptional dishes for hundreds of patrons in just twenty minutes. Perfect for aspiring restaurateurs and food enthusiasts alike, Cutting It Fine is a must-read for anyone passionate about the culinary arts and restaurant operations.