The Last Supper Club: A Waiter's Requiem

by Matthew Batt

A witty and humble tribute to the sometimes profane, sometimes profound world of waiting tables

During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that one of the biggest breweries in the Midwest was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables at a high-end restaurant situated in a Minneapolis brewery. And loving it.   Telling the story of Batt’s early work in restaurants, from a red sauce joint possibly run by the mob to an ill-conceived fusion concept eatery, The Last Supper Club then details his experiences at the fine dining restaurant, a job that continued well past his sabbatical—that lasted, in fact, right up to the restaurant’s sudden and unceremonious closing three years later, shortly after it was named one of the best restaurants in the country by Food & Wine .   Batt’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. Through training mishaps, disastrous encounters with confused diners, struggles to keep pace with far more experienced coworkers, mandatory memorizations of laundry lists of obscure ingredients, and the stress of balancing responsibilities at home and at work, The Last Supper Club reveals the ups and downs of a waiter’s workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider’s view of waiting tables extols the significance of our food and the places where we gather to enjoy it—or serve it.   Told with sharp humor, humility, and a keen sense of what matters, The Last Supper Club is an ode to life in a high-pressure restaurant, the relationships that get you to the night’s close, and finding yourself through—or perhaps because of—the chaos of it all.

Genres: Nonfiction, Memoir, Food, Biography

272 pages, Hardcover

Published October 24, 2023

Reviews

[Rachel (TheShadesofOrange) · Rating 3 out of 5]

3.5 Stars
I enjoyed this memoir about the food and restaurant industry. This felt like a love letter to those who have waited tables. The main character didn't feel completely relatable which held me back from completely loving it. The setup was just hard to understand why the professor took a sabbatical he couldn't afford due to burn out from a job he seemingly described to be cushy.

[Wendi Manning · Rating 3 out of 5]

I thought this book was going to be another in a long line of snarky, Bourdain influenced, memoirs about a server. Never judge a book by Bourdain. This was so refreshing. It was a love story about a server and a restaurant. Kind of. There wasn’t the usual bashing of customers who didn’t “get” fine dining, or ugly stories about customers looks, attitudes, or tipping.

My husband is in the industry and I was interested in this because of that, and the Surly beer brand. I’ve seen good, ok, and horrible servers and Matt sounds like one of the good ones. I do know he loved The Brewer’s Table and all the work that came with it. Oh, and the cauliflower! Better than his wife!

This fascinating story of a man working in a place he loved and how it all ended was engrossing. The constant interruptions to mention his education, writing career, and teaching career, tossed me out of the story every time. I hate that, and I think he should have been more aware of breaking the mood than he was. That’s why this is a three rating. Most restaurant stories, less outside restaurant stories and this would easily be 4.5 stars.

I did really enjoy it, and I recommend it.

Thanks NetGalley for the ARC, all opinions are my own.

[Laura · Rating 5 out of 5]

Read this book! If you have ever worked in a restaurant—heck, if you like food!!—give this guy a read.

[Andrea · Rating 2 out of 5]

Read my mini-review HERE.

[Keri Karman · Rating 3 out of 5]

This book is exciting at times, but at other times the author's tales lead to feelings of second-hand embarrassment which makes it difficult to continue. The timeline is also over the place, and the author often switches between years and different restaurant positions, which leads to a deep sense of confusion. All of that being said, I did enjoy reading about the kinship between the author and his co-workers, especially the relationship with Jorge. Not the best memoir I've read, but also not the worst.

Thanks to NetGalley and the publisher for providing me with an Advance Reader's Copy in exchange for an honest, unbiased review.

[Melissa]

No star review because I'm firmly on 3.5 and can't decide whether to go up or down.
Wordy in places to the point of dragging, but with some really lovely passages too. Overall an interesting read, good for summer break. Also good for vicarious living as someone in academia who does sometimes wonder what it would be like to just drop everything and become a welder or some such.

[Emily Laga · Rating 3 out of 5]

3.5 I should have loved this book, but it just never grabbed me.

[Janelle Bailey]

36: The Last Supper Club: A Waiter's Requiem by Matthew Batt

I have been looking forward to reading this one since it first came out and most especially for two reasons: I have been friends with and followed Matt Batt (on Facebook) for years, since first meeting him at the Fox Cities Book Festival and hearing about his journey with Sugarhouse, his earlier novel. Second, I have so enjoyed the "pairing" of this new book of his with Michelle Wildgen's The Wine People, which I look forward to reading very soon as well, and the fact that they've maintained that pairing, lately, sharing each of their books with the world, and in conversation at book stores and book events.

Batt explains that he was looking for work during a year-long sabbatical from teaching college courses that would help pay the excessive student loans accrued as well as the usual operating expenses of daycare, food, etc., and also had decided to return to the type of side work that had gotten him through college and grad school, etc. He also had in mind books like Barbara Ehrenreich's Nickel and Dimed as non-fiction works of a similar nature that had gone before him/his.

So we then find ourselves in the story and stories of his gaining a position--two actually--in restaurant work in Minneapolis, one in a new place near his home that he never actually names, and the second at The Brewer's Table, which was a very high end restaurant above Surly Brewing for some years.

And he also returns to his own earlier jobs in the industry, which is probably some of the book that most prompted me to think, as well, about my own restaurant experiences. Honestly, I was reflecting moreso about enjoying eating in a vast number of them, as I only worked in one and for a year or so, as a dishwasher, starting back when I was fourteen. But it definitely did make me think further about everyone in restaurant work--cooks, servers, hosts, bartenders--as well as learn more about additional roles being fulfilled that I may not have previously understood as well until Batt shared.

It prompts me to observe a little to a lot more the next time I go out to eat and think about it all...differently and more valuably, considering perspectives beyond my own limited one as consumer/customer.

They are not all "pretty stories" that Batt shares about the work or the people or their behaviors or habits. As is true, pretty much everywhere: it takes all kinds! Some are great at what they do but not as great managing people or very talented in particular ways but lacking in "bedside manner."

One of the components I do enjoy about this book is how plentiful Batt's literary allusions and how detailed and descriptive his writing. As a teacher of writing, he does all of that quite well...certainly applying to his own practice that which he teaches. And his own personality comes through clearly as well. He is both the book's main character and its narrator, and seemingly there's an acceptable mix of objectivity and subjectivity. Overall the book feels honest in its telling and transparent in its confrontation of challenges.

This is an interesting journey we get to take with Matthew Batt, when we choose to read The Last Supper Club: A Waiter's Requiem. I think it may be enjoyable to all who do enjoy a nice meal "out" and also especially enjoyable to those with their own restaurant experiences who may be prompted to reflect and reminisce in interesting ways.

[Poppy Marlowe · Rating 5 out of 5]

Synopsis (from Netgalley, the provider of the book for me to review.)
*********************************************************
A witty and humble tribute to the sometimes profane, sometimes profound world of waiting tables.
During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that one of the biggest breweries in the Midwest was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables at a high-end restaurant situated in a Minneapolis brewery. And loving it.

Telling the story of Batt’s early work in restaurants, from a red sauce joint possibly run by the mob to an ill-conceived fusion concept eatery, The Last Supper Club then details his experiences at the fine dining restaurant, a job that continued well past his sabbatical—that lasted, in fact, right up to the restaurant’s sudden and unceremonious closing three years later, shortly after it was named one of the best restaurants in the country by Food & Wine.

Batt’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. Through training mishaps, disastrous encounters with confused diners, struggles to keep pace with far more experienced coworkers, mandatory memorizations of laundry lists of obscure ingredients, and the stress of balancing responsibilities at home and at work, The Last Supper Club reveals the ups and downs of a waiter’s workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider’s view of waiting tables extols the significance of our food and the places where we gather to enjoy it—or serve it.

Told with sharp humor, humility, and a keen sense of what matters, The Last Supper Club is an ode to life in a high-pressure restaurant, the relationships that get you to the night’s close, and finding yourself through—or perhaps because of—the chaos of it all.
Oh goodness, what a book. I am a serious lurker on /reddit with anything to do with “server life” as I want to see if people have gone through the same hell that I have in the past. (I personally have stories that would turn your stomach, but I will not share them….)

I found it fascinating that someone on sabbatical would need a cash infusion as sabbaticals are usually paid the same salary, but maybe that is Canada where we do 80% of our salary for four years so the 5th would be paid the remaining money while we are off mending our souls or doing research. I would also hate taking a job anywhere where I could meet up with my students: ugggggh…I have enough problems running into my patrons (and their kids) at HomeSense or the supermarket!

Food is not just fuel it is a look into our lives and our loves and our souls – and Batt has proven that serving it can be just as fulfilling. Deftly interesting, now I want to go and eat at this place but that involves a Time Machine, a passport and travel health insurance (and it is too close to Thunder Bay for the sake of my sanity and #PTSD) --- I think that perhaps Batt should stick to the world of food and service AND writing as it certainly changed who he is for the better!

#shortbutsweetreviews

[Markie · Rating 4 out of 5]

The Last Supper Club: A Waiter's Requiem" by Matthew Batt is a witty and candid tribute to the world of waiting tables. Batt, a tenured professor on sabbatical, finds himself in need of quick money and takes up a job as a waiter at a high-end restaurant situated in a prominent brewery in Minneapolis. Surprisingly, he discovers that he enjoys the experience immensely.

The book takes readers on a journey through Batt's early encounters with the restaurant industry, from working at a red sauce joint with potential mob ties to an ill-conceived fusion concept eatery. It then delves into his experiences at the fine dining restaurant, a job that extended beyond his sabbatical period and continued for three years until the restaurant's abrupt and unceremonious closure. Notably, the restaurant was even recognized as one of the best in the country by Food & Wine before its closure.

Batt's storytelling style is both humorous and introspective, providing readers with a behind-the-scenes glimpse into the challenges and triumphs of working in the restaurant industry. Through his witty and humble perspective, the author showcases the sometimes profane but also profound aspects of the waiter's life, highlighting the human connections made with patrons and the unique camaraderie among restaurant staff.

"The Last Supper Club" offers a refreshing perspective on the restaurant industry, presenting it as a place of unexpected experiences, personal growth, and genuine enjoyment. Batt's journey from a tenured professor to a waiter demonstrates the transformative power of stepping outside one's comfort zone and finding fulfillment in unexpected places.

Overall, "The Last Supper Club: A Waiter's Requiem" is a captivating and entertaining read that appeals to a wide range of audiences. Whether readers are interested in the restaurant industry or simply enjoy a well-told, humorous story of self-discovery and adventure, Matthew Batt's book provides a delightful and memorable experience

[Jake Steimle · Rating 4 out of 5]

I got this book after Batt did a reading that I attended at my University. I was enamored by both the way he told the story and the way he described the scene. There are a lot of authors out there who really lose me when they are trying to describe a setting or a person. Usually, my mind wanders and then snaps back into place once the description is over. I tend to be ok with this kind of writing (which I assume isn’t bad writing, but simply bad reading on my part).

Matthew Batt’s writing has the complete opposite effect. I could visualize clearly the locations he explored and picture the people he brought to life. His mix of detailed yet concise imagery and pop-culture references hit the perfect combo for me that lead to a thought-provoking read that wasn’t full of drudgery. The food does a lot of heavy lifting here as well. I’m not a foodie, so I’ve never tried most of the food he described in the book, yet the tastes, aromas, and pleasures were all clear.

I will say that Batt has a tendency to swear that was too casual for my taste and added little and turned me off personally. That is one of the only reasons for the deduction of a star.

The story is also exciting and though Batt himself is the main character, I found his journey to be compelling. He is honest about his flaws, and that vulnerability led to relatability, and I felt for him as he tried to juggle two jobs (one which he loves, and one which he hates) and his family. I think that anyone reading can have an enjoyable experience, and I definitely think this book is worth picking up!

[Jane · Rating 3 out of 5]

Okay, I was a restaurant server myself during high school and college, so I have a bit of background knowledge going into Matthew Batt's "The Last Supper Club: A Waiter's Requiem." Batt does a decent job of reminiscing about his various restaurant gigs, starting with his time as a teenager in Milwaukee through his pinnacle experience at The Brewer's Table in Minneapolis. Nevertheless, I found some of his anecdotes unfulfilling, like a partially cooked meat entree. I also found several grammatical typos in this edition, which always turns me off. (Sorry!) But what was most startling to me was the interesting judgment calls Batt has made in his own life; the amount of personal debt with which he was living was kind of shocking--and yet he continued to dine out at OTHER restaurants, even as he was scrappily working at two himself to try to earn extra bucks. Although it would be interesting (and not altogether unrealistic an idea, since he lives in the Twin Cities) to meet Batt sometime, I'm not sure our life perspectives are all that similar, despite certain commonalities in our personal backgrounds. Read if you're interested in some back kitchen insights into the restaurant world, but my overall take is that the hype for this memoir is bigger than the actual delivery.

[Jonna Higgins-Freese · Rating 5 out of 5]

This was reviewed in the Chronicle of Higher Education, so I asked the library to get it: A delightful story about the joys of being a waiter - and the reasons that compel someone to do so in mid-life under late capitalism. I'm always amazed by how many disgustingly talented writers are just kicking around out in the world.

And he is wry:

:Addresses out here are more like coordinates than street numbers, and I'm sure if you have a sextant and can navigate by the stars, an address like S91 W27850 would be a piece of cake to find." (42)

"letting our eyes adjust to the deep darkness of rural outer-space-ness with its lack of light pollution and also just plain lack of light" (42).

"Like those with mandatory military service, countries that required mandatory restaurant work for at least a year would make everyone more compassionate, understanding, and gracious." (118)

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"It's moments like this where I am keenly, immediately aware of the fact that my life -- like, I am wiling to wager, many of ours -- contians way too few moments of pure, unadulterated joy" (225)

[Reader · Rating 4 out of 5]

I have never been a fan of non-fiction, and hence have seldom read memoirs or creative non-fiction. I had the opportunity to meet Matt at a reading, and I liked him as a reader, writer, and person in general, so I bought this book to read. Like some of the other readers I don't share his same sentiments towards the restaurant industry having worked there when I was younger, but I appreciate the passion that he has towards it; that was more than enough to keep me reading through the rest of the book. He jumps around in time quite a bit, but it is simple enough to follow as it adds context to the previous or next chapter. Sometimes he uses language that I feel is a little too extreme for the situation; things could have been described much simpler. He is a professor of creative writing though, so how can you blame him? He draws you into his world and how he is feeling, and is able to mix sophisticated language with crude and commonplace words. It really makes for an interesting read and shows his own unique style. He loves food and loves working with it, so for any self-proclaimed "foodie", this is a read for you. It could have been shorter in all honesty, but I didn't find it a hassle to read through and enjoyed his story. While I would not say it is my favorite or at the top of the few autobiographical works I have read, I would recommend this book to anyone looking for an in-depth insight into the lives of waiters and the food service industry, or anyone just looking for a real story from someone in a truly unique position.

[Laura · Rating 4 out of 5]

Thanks to NetGalley and Univ Of Minnesota Press for an advanced copy of this book. I love to cook and always enjoy a good "behind the scenes" look at what it takes to running a restaurant and being employed in one of the many jobs, especially the chefs. I looked forward to reading this and it proved to be quite different from say, "Kitchen Confidential". I found the dilemma Matthew Batt felt between his official career in academia and his experiences in working in restaurants quite interesting. Given the incredible cost, both literally and figuratively, that went into completing his degrees so he could teach in a university, one would think he would do all he could to pursue that. Yet, his inner sense led him to see that he really enjoyed working in the restaurants, despite the typical societal putdowns of being a server. This book is more about the author's personal journey than a tell all book about the restaurant business. I recommend this book to all who may struggle with their own personal pursuits.

[Diane · Rating 4 out of 5]

*4.5 stars*

Fast-paced, love (a restaurant) memoir…

Not a traditional love story, of course. This is man reminiscing about his time at his restaurant. The restaurant. One he loved to eat and drink at, and then, one where he loved to work. From his need to work, to the last day at The Brewer’s Table, the author honestly and earnestly shared the highlights, the lowlights and everything in between…

He was so excited about the subject and it showed in each memory he shared. How he got started and enjoyed the waiting business and why, after he didn’t need the job anymore, he stayed. Food, camaraderie, friendship – he had a lot to say about it and I enjoyed reading it all. Not stuffy or pretentious, he didn’t judge or define. Instead he offered the facts and his feelings about them – and it was grand…

In this foody-centric world, with vlogs, blogs, books and shows aplenty, this felt like a refreshing, new contribution…

*I happily reviewed this book
**Thank you to The University of Minnesota Press & NetGalley

[Susanne · Rating 5 out of 5]

Thank you to the author, the University of Minnesota Press and NetGalley, for an ARC in exchange for an honest review. I would especially like to thank the publisher, who made a galley copy available as I was unable to download the eBook - this did however delay my review. My apologies!

This memoir told in restaurants worked at is a great read. The author - on sabbatical from his academic career - needs cash and returns to what seems to be his destiny: working as a waiter. Having grown up in the Midwest, the "supper club" in the title caught my eye, but this is so much more than just a recounting of working in a restaurant. We follow the author from his first exposure to restaurants as a young boy, through his first jobs and end with what sounds like an absolute pinnacle for adventurous foodies. His memories and experiences are personal and told with humor and convey the joy and satisfaction of good food, and working with others to create and serve art in food form.

[Jenny · Rating 3 out of 5]

2.75
I thought the author did an excellent job of writing a textbook perfect work of creative non-fiction which makes sense since he is a creative writing teacher.

However, I was put off by his overly sappy depiction of working in the restaurant and his worries about fitting in with the younger, hipper crowd. It was like he had to prove to the audience that everyone there thought he was cool or something.

Also, he made a few mistakes when he was referring to places in Milwaukee which irk me as a native Milwaukeean but I'm sure no one else will notice :). The Domes are not in downtown Milwaukee and Leon's is on the south side of Milwaukee and not in West Allis. I wonder why no one checked those facts for him. Also, Mike Doughty from Soul Coughing did not write Sheep Go to Heaven, Cake did. and he makes that mistake twice. Someone needs a better editor.

[Macy · Rating 4 out of 5]

An interesting and engaging read. The author is a college professor on sabbatical is in need of an infusion of cash so he takes a job a at the restaurant thinking it would be only until his sabbatical was ended. He takes us along the journey and shares his experience from interview to the very last meal served. The restaurant was very well respected, received many awards and accolades and lasted three years when the owner shut it down. The story is told with honesty, humor, humility and weaves his love food and the industry with his love for his academic career. This read was much more than I expected and it was a truly wonderfully engaging read.

I received a copy of this book from Netgalley.com in exchange for a fair and honest review.

[Chris · Rating 3 out of 5]

I thought about the workings within the hospitality industry would be interesting and that’s exactly how this turned out.
A lot of the dishes described are way out of my league and yet had me licking my lips as they were so well described.
I guess the relationship between team members is similar to any sector, still interesting to read about the pecking order, the organisation and what goes on behind closed doors.
An enjoyable read but not as amusing as I thought it might be.


Thanks to NetGalley and the publisher for providing me with an Advance Reader's Copy in exchange for an honest, unbiased review.

[Chris · Rating 3 out of 5]

I thought a book about the workings within the hospitality industry would be interesting and that’s exactly how this turned out.
A lot of the dishes described are way out of my league and yet had me licking my lips as they were so well described.
I guess the relationship between team members is similar to any sector, still interesting to read about the pecking order, the organisation and what goes on behind closed doors.
An enjoyable read but not as amusing as I thought it might be.


Thanks to NetGalley and the publisher for providing me with an Advance Reader's Copy in exchange for an honest, unbiased review.

[Jeff · Rating 5 out of 5]

Moving Memoir Of A Memorable Moment. This is a memoir of one of those moments in one man's life where he was just looking to make a buck and make sure his family was ok... that turned into something he found he loved doing. After it ended, this book has become his love song to that period in his life, that place, and those people. And yes, Batt discusses his entire life, including touching on what he is doing outside the restaurant quite a bit. But even when the tale leaves the restaurant, it never strays too far... and it always comes back fairly quickly. Overall a poignant tale that will leave you looking back on the similar periods of your own life. Very much recommended.

[Kathy Piehl · Rating 3 out of 5]

I may have been generous in giving this book three stars. I got so tired of his complaints, especially about teaching. If working in a restaurant is so much better than teaching at a college, why does he bother to keep his associate professor position? There are dozens and dozens of people with PhDs in English who would relieve him of his "burden." Yet he also complains about all the stress of working at this high-end restaurant so . . . Most of all I feel sorry for his wife and child, whom he barely mentions. Maybe if you really love beer, especially brewed by Surly, you might find this interesting.

[Marilyn M Jackson · Rating 4 out of 5]

A great read.. would give it a 4.6 if the little star ratings allowed

Give this book a try! I am not a “foodie”, usually read contemporary fiction, and chose this book because of a review I read. It is full of heart, well-written, and moving. I sometimes had to slow myself down and make myself go back to re-read passages. Some of his images and comparisons made me laugh out loud (not usual for me). His food/beverage descriptions were so detailed and spot on, you could practically taste them. I found this book totally enjoyable, engrossing, believable and heart warming. An unexpected joy. Thank you, Matt Batt.

[JANELLE · Rating 4 out of 5]

A super interesting look into the lives of waitstaff in a popular restaurant/bar.

I enjoyed this story as it unfolded and the team members became family. It was sad to end. Definitely opened my eyes to the inner workings of a new restaurant. You see the ups and downs, what makes a restaurant work and how important teamwork is. The author has a humorous way with telling a story, very entertaining!

Thank you to NetGalley, the author and publisher for a temporary, digital ARC in return for my review.

[Kathy · Rating 3 out of 5]

Very fun book - made me feel home again with his stories about Wisconsin and other midwestern restaurants / people / culture. A fun read. Reason I give it 3 stars is that I thought he was selfish about working 3 jobs - he even said he felt guilty about leaving his wife / son in the lurch, but he never did anything about it. He even says that his wife said “you’re missing US.” She has to repeat it and he just rides off on his bike to the restaurant. Boo. Quit the lake job for God’s sake! Also, could have been a bit tighter.

[Michael · Rating 4 out of 5]

Matthew Batt's "The Last Supper Club" is an intimate look at life as a waiter in a Minneapolis restaurant that soared, like so many restaurants, ever so briefly. Humanely written, Batt takes you into the world of restaurants and you can see why he loved, and loves, the job. His writing is illuminating and approachable. This is not an angry screed at all, like so many other books in this genre. Thanks to #netgalley and #univofminnesotapress for the chance to preview this book.

[Jodi Bennett · Rating 5 out of 5]

Matthew describes so clearly what it is like to wait in a restaurant. He takes you from the worst to the best and everything in between. I loved the descriptions and differences between causal and fine dining. He also described really well what make a good restaurant from the customer and employee perspective. Even if you don't care how restaurant service works, just read if for the story itself. This was beautifully written.

[Anjuli Young · Rating 3 out of 5]

In college I had a friend who told me they couldn’t find a post grad job because they liked waiting tables too much — Batt takes this sentiment and makes it clear and meaningful, diving deep into his love for restaurant work. There were many anecdotes I enjoyed but the ones that made me cringe REALLY made me cringe. Thankful to have gotten to meet the author at a recent event at a local bookstore!!

[lisavictoriiia · Rating 4 out of 5]

die gastrowelt ist sehr bildhaft beschrieben, man kann sich supergut in diese kleinen details einfühlen. sei es der umgang unter kolleg:innen, (stamm)gäste, alltägliche probleme, extrawünsche. das einzige, was mir etwas gefehlt hat war die darstellung von matt's frau und wie sich die beziehung durch das ganze arbeiten verändert hat. er erwähnte an mehreren stellen, dass sie sich quasi nicht mehr gesehen haben, aber mehr draufeingegangen wurde nicht