by Richard Wilson (Illustrator), Sir Clement Freud (Author)
This book tells you why restaurants present the menu in a foreign language, why waiters use funny accents, the truth about trolleys and why brasseries don't give you bread plates. It also questions whether you really can gauge the expertise of an establishment by the size of the wine glass and gives information on how to book a table, order a meal, pay the bill and leave a tip as well as appropriate restaurant jokes and cartoons.
Format: Hardcover
Pages: 96
Edition: First Edition
Publisher: Hamish Hamilton
Published: 24 Nov 1988
ISBN 10: 0241118530
ISBN 13: 9780241118535