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Your Table Is Ready: Tales of a New York City Maître D'
A front-of-the-house Kitchen Confidential from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants.
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.
Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our Raoul's in Soho with its louche club vibe; Buzzy O’Keefe’s casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally’s Minetta Tavern to Nolita’s Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days.
From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don’t), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that’s somewhere between a George Orwell “down and out in….” dungeon and a sleek showman’s smoke-and-mirrors palace.
Your Table Is Ready is a rollicking, raunchy, revelatory memoir.
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.
Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our Raoul's in Soho with its louche club vibe; Buzzy O’Keefe’s casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally’s Minetta Tavern to Nolita’s Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days.
From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don’t), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that’s somewhere between a George Orwell “down and out in….” dungeon and a sleek showman’s smoke-and-mirrors palace.
Your Table Is Ready is a rollicking, raunchy, revelatory memoir.
290 pages, Kindle Edition
First published December 6, 2022
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June 30, 2023
Review The four elements of this book are screwing, hypocrisy, disrespect and worship of celebrities (exceptions: Naomi Campbell and Anna Wintour but not Meghan Markle's 'escort' who aks him don't you know who she is? The author couldn't care less, he just wants cash up front).
Screwing. The author describes ad nauseum all the screwing (and drug-taking) that goes on in the restaurants toilets, slipping out to screw someone, getting a hand job at a table from a customer, and women are generally described in terms of whether he or the male staff want to screw a waitress. His misogyny is quite startling. His first trainer, a very efficient blonde woman he says wouldn't be out of place as a Nazi. Another woman, again extremely efficient but he doesn't like her he calls Iron Bottoms. Couples are often described in terms of how attractive the woman is.
Screwing the customer and blatant hypocrisy. The author is always looking for a chance to be on the take. He says you won't get favoured customer status, or a good table, or a free dessert for 15%. $50 shows appreciation, tipped regularly before the meal, $100 is even better. Hypocrisy. Extreme hypocrisy at that! He first of all says it's thievery what he's trying to do and then tells you to do it anyway!
The menu for these restaurant critics is a special, new one, not one that another customer might have used and won't be in such good condition. The servers are the best in the restaurant, the wine is recommended by the sommelier and not the waiter. And if the chef isn't there that night, he (always 'he' in the book) he has to come back. Whatever the critic and their party order, two of everything are cooked by the chef, not by the team, and one is tasted to make sure it is the best. The other one is then sent out. Can't have a critic just having the ordinary service and food that costs so much in the high end restaurants the author works in! Got to be the best! So then they write a good review and everyone else gets far more ordinary food and service and possibly even a dirty old menu.
Disrespect. The author has no hesitation in calling customers assholes if he doesn't like them, or any other epithet just because they won't leave the table when he wants them to. A cardinal sin for him is to pay the bill and not stand up immediately and leave. Worse is to actually get out your phone and show pics or something to the other guests at your table. He does not believe the customer is always right, not unless they've slipped him a couple of $100 bills anyway and is very forthright about saying so,
I think the most pretentious restaurant I have ever eaten in is Il Gabbiano, a couple of minutes walk from my place in Miami. It usually starts off with having a drink in the Intercontinental which I also hate because it is just a place for conferences and the aircon is too cold. It's upside is that it has a Starbucks in it that no one much knows about, so during Covid I could go there for hours and not be disturbed.
Why they are so precious is that after the main course the tablecloth is changed by two waiters, even if it is spotless. And one night the next table to us, four guys, all ordered desserts, one ordered the crepes Suzette. So a waiter brought out an orange which he peeled with a knife and fork, lol. By the time he'd finished and was ready to do the theatre-piece setting the brandy on fire, the other guys had finished their dessert and got bored.
But did I enjoy the book? I didn't like the first bit where he is raised with Mafia people. I didn't really enjoy any of his training times he was just mean about people and always talking about screwing and drugs. But I did get into the book, it is very well written, have to give him that and it is also very entertaining. Generally if I don't like the author I have a hard time with the book, and I had to give up the audio and get the print book to get away from that. Would I recommend it? Kind of. I've owned a couple of restaurants, we were fun places with shots on the bar, that sort of thing, places where staff from other restaurants came to relax, so if that's what you are into, no, but if you are a person who eats out in these starred fashionable places, yes. Might as well get your eyes opened.
__________
Reading notes I thought this was funny, the servers were all some shade of drunk so they got sloppy, "We spilled a glass of red wine on a producer, who jumped up, called the server a stupid fucking asshole, and stormed out with his party without paying the check. The servers had to come up with the cash to make it right."
Why I found it funny was when I had a bar and restaurant, I had a very large party, at least 20, of airline pilots and air stewardesses all dressed up for the evening out. They were on the island for a regatta and were notably so drunk that their races were scheduled one every two days, instead of three a day. So there they were sitting outside and ordering a lot of alcohol. I tripped and tipped a whole tray of pina coladas on to a few of the women. They were quite nice about it and I got them all sarongs (which we used for tablecloths) to dress in and another round of drinks.
At the end of the night I expected to find I was going to have to pay for dry cleaning. Not a bit of it, they had forgotten about the incident and left me a large tip. Next day when I went in to set up for lunchtime, a few of them were still there, asleep on the tables. Never mind, it wasn't a race day, they had time to recover.
Screwing. The author describes ad nauseum all the screwing (and drug-taking) that goes on in the restaurants toilets, slipping out to screw someone, getting a hand job at a table from a customer, and women are generally described in terms of whether he or the male staff want to screw a waitress. His misogyny is quite startling. His first trainer, a very efficient blonde woman he says wouldn't be out of place as a Nazi. Another woman, again extremely efficient but he doesn't like her he calls Iron Bottoms. Couples are often described in terms of how attractive the woman is.
Screwing the customer and blatant hypocrisy. The author is always looking for a chance to be on the take. He says you won't get favoured customer status, or a good table, or a free dessert for 15%. $50 shows appreciation, tipped regularly before the meal, $100 is even better. Hypocrisy. Extreme hypocrisy at that! He first of all says it's thievery what he's trying to do and then tells you to do it anyway!
So, what are the rules? Should you tip a maître d’hôtel? First, it’s absolutely not necessary. Second, if a maître d’hôtel holds out from giving you a table or attempts to “sell” you a table in any way, if you can, leave. It’s thievery and has given maîtres d’hôtel a bad rap over the years. A tip at the door should be a thank-you—a thank-you for the same warm welcome and greeting each time you see that person, a thank-you for squeezing you in, or getting you that hard-to-get reservation. Or if you want extra attention that night because it’s your husband’s birthday and she sees to it that the dessert has a candle. Or a complimentary round of champagne is sent over because he knows you’re celebrating your anniversary.He repeats himself continually about the need to pay over the odds even though he will treat you with contempt and not take seriously any kind of complaint about anything backed up by the chefs.
If you don’t have a reservation and absolutely need one at that particular restaurant and you’re told they are booked, $100 will almost certainly get you a table. Less can be construed as insulting. Look, if the maître d’hôtel is going to rearrange her book, delay this guest or that guest, push another table along to make room for you, or use any of all the other ways the best maîtres d’hôtel know how to get someone in, you better pony up. If you don’t, you’re not getting a table again. $20 is a token.
Service-wise, we try our darndest, but, come on, who’s going to get the extra attention, the free dessert or drink sent to the table? The asshole? The rude one? The 15 percent tipper? Fuck no. It’s the ones who come in, treat you with respect, are easygoing, and leave you the proper tip.One of his favourite similes for just about everything is someone getting their cock sucked. He even says it in interviews, lol. But back to tipping yet again.
They know how to play the game. They know a hundred-dollar bill gives them access, the special attention, “zee beeg blow job.” Those guests love getting their cock sucked by the most powerful person in the room. It makes them the king, and I was very willing to give up the keys to the kingdom for the right price.There are exceptions to this. If you are Beyonce, Brad Pitt or the host of other celebrities he name-drops you will get the best tables and the best service without having to hand over a $100 here, a tip there. Also critics. They are always on the look-out for the food critics and when they spot one, they do not get the same excellent treatment that everyone else who has been adding a couple of hundred dollars to their meal bill to ensure special treatment. No, they get much better. Publicity after all (although generally unless trailed by a photographer, celebrities don't get publicity every damn time they eat out).
The menu for these restaurant critics is a special, new one, not one that another customer might have used and won't be in such good condition. The servers are the best in the restaurant, the wine is recommended by the sommelier and not the waiter. And if the chef isn't there that night, he (always 'he' in the book) he has to come back. Whatever the critic and their party order, two of everything are cooked by the chef, not by the team, and one is tasted to make sure it is the best. The other one is then sent out. Can't have a critic just having the ordinary service and food that costs so much in the high end restaurants the author works in! Got to be the best! So then they write a good review and everyone else gets far more ordinary food and service and possibly even a dirty old menu.
Disrespect. The author has no hesitation in calling customers assholes if he doesn't like them, or any other epithet just because they won't leave the table when he wants them to. A cardinal sin for him is to pay the bill and not stand up immediately and leave. Worse is to actually get out your phone and show pics or something to the other guests at your table. He does not believe the customer is always right, not unless they've slipped him a couple of $100 bills anyway and is very forthright about saying so,
There’s an old ethos in the business world that states the customer is always right. Bullshit. For years, the majority of restaurants and indeed most businesses have operated under this misbegotten rubric. All this has done is create a generation of entitled, demanding, obstreperous, rude, truculent, and surly people who think they can treat servers and managers like shit and get away with it.His solution:
It’s time to stop this behavior, and when these idiots act up, owners and managers need to grow a pair of balls and throw them the fuck out. If you can’t behave and treat other human beings with kindness and respect, just get the fuck out.The chefs apparently feel the same way:
Guests were seen as clueless idiots, unable to discern between medium rare and medium, how food should be properly salted, or how hot a dish should be—basically know-nothings that only came to dine to complain. If a dish was sent back as cold, the chefs would heat up the offending meal till it was burning hot and overcooked, then set it on a plate so hot that if the server touched it with her bare hand, she’d leave bits of flesh on the plate. If a dish came back as too salty, the chefs sent out another, this time completely unsalted. The guest was always wrong.The author does not come across as a nice man at all. And the way he describes the restaurant trade is that of a lot of nasty people who don't like cooking for or serving guests, they are just there for the money. He worked in a lot of high end restaurants and it has given me a different perspective on dining out in them. I do get invited to quite a few but I can't stand waiters hovering over me, filling up my water glass after I had a sip and the quite obviously hypocritical fawning over me so I usually pass up and go somewhere a bit more relaxed.
I think the most pretentious restaurant I have ever eaten in is Il Gabbiano, a couple of minutes walk from my place in Miami. It usually starts off with having a drink in the Intercontinental which I also hate because it is just a place for conferences and the aircon is too cold. It's upside is that it has a Starbucks in it that no one much knows about, so during Covid I could go there for hours and not be disturbed.
Why they are so precious is that after the main course the tablecloth is changed by two waiters, even if it is spotless. And one night the next table to us, four guys, all ordered desserts, one ordered the crepes Suzette. So a waiter brought out an orange which he peeled with a knife and fork, lol. By the time he'd finished and was ready to do the theatre-piece setting the brandy on fire, the other guys had finished their dessert and got bored.
But did I enjoy the book? I didn't like the first bit where he is raised with Mafia people. I didn't really enjoy any of his training times he was just mean about people and always talking about screwing and drugs. But I did get into the book, it is very well written, have to give him that and it is also very entertaining. Generally if I don't like the author I have a hard time with the book, and I had to give up the audio and get the print book to get away from that. Would I recommend it? Kind of. I've owned a couple of restaurants, we were fun places with shots on the bar, that sort of thing, places where staff from other restaurants came to relax, so if that's what you are into, no, but if you are a person who eats out in these starred fashionable places, yes. Might as well get your eyes opened.
__________
Reading notes I thought this was funny, the servers were all some shade of drunk so they got sloppy, "We spilled a glass of red wine on a producer, who jumped up, called the server a stupid fucking asshole, and stormed out with his party without paying the check. The servers had to come up with the cash to make it right."
Why I found it funny was when I had a bar and restaurant, I had a very large party, at least 20, of airline pilots and air stewardesses all dressed up for the evening out. They were on the island for a regatta and were notably so drunk that their races were scheduled one every two days, instead of three a day. So there they were sitting outside and ordering a lot of alcohol. I tripped and tipped a whole tray of pina coladas on to a few of the women. They were quite nice about it and I got them all sarongs (which we used for tablecloths) to dress in and another round of drinks.
At the end of the night I expected to find I was going to have to pay for dry cleaning. Not a bit of it, they had forgotten about the incident and left me a large tip. Next day when I went in to set up for lunchtime, a few of them were still there, asleep on the tables. Never mind, it wasn't a race day, they had time to recover.
November 29, 2022
3.5 stars
An enlightening and eye-opening look at the restaurant world in New York City over the past 30+ years. This memoir, with an audiobook narrated by the author, gives an insider's peek into the wild world of front-of-house restaurant work.
I connected more with this book when he told particular anecdotes and gave examples of the more entitled, strange, and nerve-wracking requests he has seen over the years. The final few chapters, set at Le Coucou, were the more entertaining and interesting chapters for me. There were some sections in the middle that got a bit tedious as he was pursuing an acting career, and when he was jumping from job to job. There's also a lot of name dropping--some I recognized, many I didn't. I think if a person is more familiar with NYC and the world he is describing, they might connect more with the book than I did.
I am just SO glad this is not my life, I just cannot comprehend how difficult and thankless these jobs would be. I did also learn quite a bit about what is expected from me as a restaurant patron, and I'll do my best in the future to be more aware, particularly if I'm overstaying my time and they need to turn the table for the next set of reservations.
Overall, this is an intriguing, occasionally jaw-dropping memoir. The audiobook is engagingly performed and kept me interested throughout.
I voluntarily reviewed a complimentary copy of this book, all opinions are my own.
An enlightening and eye-opening look at the restaurant world in New York City over the past 30+ years. This memoir, with an audiobook narrated by the author, gives an insider's peek into the wild world of front-of-house restaurant work.
I connected more with this book when he told particular anecdotes and gave examples of the more entitled, strange, and nerve-wracking requests he has seen over the years. The final few chapters, set at Le Coucou, were the more entertaining and interesting chapters for me. There were some sections in the middle that got a bit tedious as he was pursuing an acting career, and when he was jumping from job to job. There's also a lot of name dropping--some I recognized, many I didn't. I think if a person is more familiar with NYC and the world he is describing, they might connect more with the book than I did.
I am just SO glad this is not my life, I just cannot comprehend how difficult and thankless these jobs would be. I did also learn quite a bit about what is expected from me as a restaurant patron, and I'll do my best in the future to be more aware, particularly if I'm overstaying my time and they need to turn the table for the next set of reservations.
Overall, this is an intriguing, occasionally jaw-dropping memoir. The audiobook is engagingly performed and kept me interested throughout.
I voluntarily reviewed a complimentary copy of this book, all opinions are my own.
November 20, 2022
Ever want to sit and listen to the former high school star quarterback relive his glory days (disgusting behavior romanticized and maddeningly still self absorbed) at nauseam for 14 hours? Yeah, me neither.
This was not the interesting insider look at restaurant life I was hoping for and expecting based on the cover and title. This is a memoir from a badly behaved grown man with an inflated sense of self importance. Not only does he admit to and relish in the extremely childish antics for himself and his co-workers but he has the audacity to attempt to school the reader several times on the importance of proper tipping and respect for restaurant staff. The nonsense described in this book let’s me know the waitstaff and chefs at the places he has worked are doing nothing to earn my respect or my money.
Also, name dropping isn’t as impressive as this author seems to think it is.
As someone that has worked front of house in the food business for a number of years, I found this book distasteful and tacky.
Thank you to Netgalley for the opportunity to read this audiobook arc. The review above is my honest opinion about this book. My apologies for not enjoying it.
This was not the interesting insider look at restaurant life I was hoping for and expecting based on the cover and title. This is a memoir from a badly behaved grown man with an inflated sense of self importance. Not only does he admit to and relish in the extremely childish antics for himself and his co-workers but he has the audacity to attempt to school the reader several times on the importance of proper tipping and respect for restaurant staff. The nonsense described in this book let’s me know the waitstaff and chefs at the places he has worked are doing nothing to earn my respect or my money.
Also, name dropping isn’t as impressive as this author seems to think it is.
As someone that has worked front of house in the food business for a number of years, I found this book distasteful and tacky.
Thank you to Netgalley for the opportunity to read this audiobook arc. The review above is my honest opinion about this book. My apologies for not enjoying it.
November 19, 2022
Each time I read one of these memoirs I am struck by how difficult it is to work in a restaurant. The pace is relentless and exhausting, the people you have to deal with can be a real pain and the pay stinks. However, there seems to be something about it that is addictive to some people. The author of this book is one of those people. All of the other memoirs I have read were by chefs. This is my first book by someone who worked the front of the house (as a waiter and maître d’hotel), and it was interesting to get a view from this perspective.
I listened to the audiobook narrated by the author. He has also worked as an actor, which helped him with the narration. The book begins with his childhood and describes his first job at 13 in a candy store with mob connections. It continues with his progression through a series of restaurants, several of which were extremely trendy. There were a lot of temperamental chefs and demanding customers (including threatening mobsters and fashionistas throwing hissy fits). There was also a lot of sex, drugs and alcohol. Honestly, whenever I read about what happened in these restaurants it kills my appetite. I will observe the rhythm of a dining room differently after reading this book.
I received a free copy of this audiobook from the publisher.
I listened to the audiobook narrated by the author. He has also worked as an actor, which helped him with the narration. The book begins with his childhood and describes his first job at 13 in a candy store with mob connections. It continues with his progression through a series of restaurants, several of which were extremely trendy. There were a lot of temperamental chefs and demanding customers (including threatening mobsters and fashionistas throwing hissy fits). There was also a lot of sex, drugs and alcohol. Honestly, whenever I read about what happened in these restaurants it kills my appetite. I will observe the rhythm of a dining room differently after reading this book.
I received a free copy of this audiobook from the publisher.
November 15, 2022
DNF at 70%. I worked in the restaurant industry for 10 years and did not experience anything like what the author detailed. Some of the stories made me feel that "in the weeds" feeling from back in the day, and it was something I definitely didn't miss! This was more a story of his shenanigans, full of sex and drugs. Not my cup of tea, and I struggled to make it to the 70% mark.
June 24, 2022
Wow! I must say that, in reading some of the reviews of this book, I am left very confused. Why do people have to insist on putting their personal biases onto the life experiences of an author? It's not like he's asking for their approval of his lifestyle, he's simply relaying what he went through and experienced.
That being said, I found the author's story to be fascinating. From his early upbringing in the culture of the Italian mob, all the way to the end when he reflects on life with his daughters. In between, you will find stories of rampant drug use, the AID's pandemic, and dealing with unstable employees, chefs, and owners. And full of interesting stories about eccentric, or mean, or egotistic diners. And the celebrities! The book is full of fascinating tidbits about all of our favorite stars!
I think the point of the book is to recognize the growth of the author. The culture of the restaurant industry is not his fault, he simple lived through it. I'm sure that, like most of us, if he had the chance to do it over, he would do it much differently.
I honestly could not put this book down!
I hope the author has success if he does decide to open his own restaurant. Although, I bet after reading about themselves, some of the "celebrities" will not be visiting (here's looking at you, Anna Wintour)!
That being said, I found the author's story to be fascinating. From his early upbringing in the culture of the Italian mob, all the way to the end when he reflects on life with his daughters. In between, you will find stories of rampant drug use, the AID's pandemic, and dealing with unstable employees, chefs, and owners. And full of interesting stories about eccentric, or mean, or egotistic diners. And the celebrities! The book is full of fascinating tidbits about all of our favorite stars!
I think the point of the book is to recognize the growth of the author. The culture of the restaurant industry is not his fault, he simple lived through it. I'm sure that, like most of us, if he had the chance to do it over, he would do it much differently.
I honestly could not put this book down!
I hope the author has success if he does decide to open his own restaurant. Although, I bet after reading about themselves, some of the "celebrities" will not be visiting (here's looking at you, Anna Wintour)!
June 13, 2022
I have just read Your Table Is Ready by Michael Cecchi-Azzolina.
This is the “Tales of a New York City Maître D'”- “A front-of-the-house Kitchen Confidential” from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants.”
This is a memoir by Michael Cecchi-Azzolina- who talks firsthand about his long career in the New York restaurant industry.
A book that tells it like it is, with all the good, the bad, and all the in between.
He tells us about the drugs, alcohol, addictions, abuse, crime, aids, and treatment of employees in this service industry.
We also hear about the beauty, glamour, creativity, and what it takes to succeed in this industry.
I must say that I did enjoy this memoir, as it didn’t hold anything back. Who does not enjoy a great evening out in a restaurant with cocktails, wine and fine food, plus attentive service?
I have been in the service industry myself for a great many years. Not the restaurant business, but I know how long the hours and demands can be. I am one to always appreciate and enjoy a good restaurant story.
Thank you to NetGalley, Author Michael Cecchi-Azzolina, and St. Martin's Press for my advanced copy to read and review.
#NetGalley
This is the “Tales of a New York City Maître D'”- “A front-of-the-house Kitchen Confidential” from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants.”
This is a memoir by Michael Cecchi-Azzolina- who talks firsthand about his long career in the New York restaurant industry.
A book that tells it like it is, with all the good, the bad, and all the in between.
He tells us about the drugs, alcohol, addictions, abuse, crime, aids, and treatment of employees in this service industry.
We also hear about the beauty, glamour, creativity, and what it takes to succeed in this industry.
I must say that I did enjoy this memoir, as it didn’t hold anything back. Who does not enjoy a great evening out in a restaurant with cocktails, wine and fine food, plus attentive service?
I have been in the service industry myself for a great many years. Not the restaurant business, but I know how long the hours and demands can be. I am one to always appreciate and enjoy a good restaurant story.
Thank you to NetGalley, Author Michael Cecchi-Azzolina, and St. Martin's Press for my advanced copy to read and review.
#NetGalley
April 3, 2023
I hardly ever do this, but DNF @ 30%. I couldn’t take any more of it. If you want to read a book about how raucous the 80s were, full of vulgar and graphic descriptions of sex, drug addiction, alcoholism, and loads of inappropriate workplace behavior - sprinkled liberally with the most obnoxious name dropping you’ve ever seen - this is the book for you.
I felt I was done when the author described a staff member at the (apparently famous, though I didn’t recognize a single restaurant he name dropped in this book) Water Club, who would take his penis out to show “anyone who wanted to see it, and many who didn’t want to see it too.” This person cut a hole in his pants pocket and tricked a fellow staff member into touching his exposed penis in his pocket in order to find a supposed corkscrew in there. The author follows this anecdote with a disclaimer that reads like it was forced on him by legal - essentially saying, “Oh, this probably sounds horrific to anyone reading this today, but no one complained and I think it was all consensual! It’s not an excuse, it’s just the way things were!” Yeah, come on - we’ve heard this “boys will be boys” rationale before. This is all part of the massive cultural problem the restaurant industry has, and it certainly felt like the author did no reflection on how he may have been complicit in perpetuating a culture that was toxic for anyone not in the white male majority. The author’s vibe was not for me either - the way he talked about women and LGBTQ people smacked of misogyny and homophobia.
I’m not the kind of person who is particularly interested in celebrity gossip or anecdotes, and this book is chock full of them. I swear, there are two entire pages dedicated to name dropping all of the celebrities who came to eat at the Water Club. And for what purpose? Just so he can brag about his proximity to fame?
When there are so many other stories to read - by women, of people of color, of marginalized voices - and even all of these in the restaurant industry - I don’t want to spend any more time reading this one. Thank you to the publisher for the ARC via Netgalley.
I felt I was done when the author described a staff member at the (apparently famous, though I didn’t recognize a single restaurant he name dropped in this book) Water Club, who would take his penis out to show “anyone who wanted to see it, and many who didn’t want to see it too.” This person cut a hole in his pants pocket and tricked a fellow staff member into touching his exposed penis in his pocket in order to find a supposed corkscrew in there. The author follows this anecdote with a disclaimer that reads like it was forced on him by legal - essentially saying, “Oh, this probably sounds horrific to anyone reading this today, but no one complained and I think it was all consensual! It’s not an excuse, it’s just the way things were!” Yeah, come on - we’ve heard this “boys will be boys” rationale before. This is all part of the massive cultural problem the restaurant industry has, and it certainly felt like the author did no reflection on how he may have been complicit in perpetuating a culture that was toxic for anyone not in the white male majority. The author’s vibe was not for me either - the way he talked about women and LGBTQ people smacked of misogyny and homophobia.
I’m not the kind of person who is particularly interested in celebrity gossip or anecdotes, and this book is chock full of them. I swear, there are two entire pages dedicated to name dropping all of the celebrities who came to eat at the Water Club. And for what purpose? Just so he can brag about his proximity to fame?
When there are so many other stories to read - by women, of people of color, of marginalized voices - and even all of these in the restaurant industry - I don’t want to spend any more time reading this one. Thank you to the publisher for the ARC via Netgalley.
February 1, 2024
DNF. Absolutely not my kind of book. Massive amounts of all kinds of drugs, sex and more sex, violence. Oh and plenty about the mafia and more. Not at all what I expected. Nothing. Zip. Zero.
November 3, 2022
The author worked in high end restaurants in New York since the eighties and has many a story to tell in this wonderful memoir. He begins imparting his Italian heritage, growing up in Brooklyn, serving as an altar boy in church and later working in a thriving neighborhood luncheonette. At a young age he learned both good things (customer service skills, personal responsibility) and bad things (skimming proceeds from your employer) and had family connections to The Mob. He may have been on the short side in physical stature but had a drive to succeed married with confidence and great communication skills that catapulted him to the most coveted positions at the trendiest eateries such as The River Cafe, The Water Club, Raoul's and Le Coucou. He also dabbled in acting in theatre and movies with minimal success.
I do find the locale of NYC a favorite one to read about, and the inner workings of restaurants fascinating. The author goes into intense detail describing each job description from busboy, server, captain, bartender, maitre d' and chef. Work situations sounded incredibly stressful, such as dealing with unreasonable customers, high-strung chefs and hotly sought after reservations. There are mentions of celebrities in the book such as Madonna, Paul Simon, George and Amal Clooney, Meghan Markle...but my absolute favorite involves the late great Jackie Gleason ("The Honeymooners"). This was a really interesting, unique and entertaining read.
Thank you to the publisher St. Martin's Press for providing an advance reader copy via NetGalley.
I do find the locale of NYC a favorite one to read about, and the inner workings of restaurants fascinating. The author goes into intense detail describing each job description from busboy, server, captain, bartender, maitre d' and chef. Work situations sounded incredibly stressful, such as dealing with unreasonable customers, high-strung chefs and hotly sought after reservations. There are mentions of celebrities in the book such as Madonna, Paul Simon, George and Amal Clooney, Meghan Markle...but my absolute favorite involves the late great Jackie Gleason ("The Honeymooners"). This was a really interesting, unique and entertaining read.
Thank you to the publisher St. Martin's Press for providing an advance reader copy via NetGalley.
November 27, 2022
In Your Table Is Ready, Michael Cecchi-Azzolina chronicles his many years of service in the restaurant industry, rising to the role of maître d'hotel at some of NYC’s best spots. He details his time working at various restaurants across the city, none without flaws but some more successful than others.
Michael shares anecdotes about demanding guests, celebrity guests, food critics, difficult coworkers, high-end meals, and keeping service paramount. During his time in the industry, Michael saw the end of the era of servers’ pockets brimming with cash tips, the implementation of policies and L&E wage requirements in the restaurant business.
The highlight of this book for me was finding out about The River Cafe, one of the restaurants where Michael worked, tucked under the Brooklyn Bridge. I wasn’t familiar with it but now it’s definitely on my list of places to check out on a future trip to NYC.
Your Table Is Ready piqued my interest but there was something about it I didn’t love. It felt a bit heavy on the name dropping and became repetitive as the book progressed.
Thank you to NetGalley and St. Martin’s Press for proving an advance reader copy in exchange for an honest review.
Michael shares anecdotes about demanding guests, celebrity guests, food critics, difficult coworkers, high-end meals, and keeping service paramount. During his time in the industry, Michael saw the end of the era of servers’ pockets brimming with cash tips, the implementation of policies and L&E wage requirements in the restaurant business.
The highlight of this book for me was finding out about The River Cafe, one of the restaurants where Michael worked, tucked under the Brooklyn Bridge. I wasn’t familiar with it but now it’s definitely on my list of places to check out on a future trip to NYC.
Your Table Is Ready piqued my interest but there was something about it I didn’t love. It felt a bit heavy on the name dropping and became repetitive as the book progressed.
Thank you to NetGalley and St. Martin’s Press for proving an advance reader copy in exchange for an honest review.
December 3, 2022
As someone who has worked in the industry for over a decade I thought I must read this book. I couldn’t get past all the repetition, humble bragging and celebrity name dropping.
The man mentioned blow jobs more than once in the first 5%. Because that’s what you want a blowie and a full bodied cab recommendation within one mouthful.
I 10/10 know I wouldn’t like working with the author. Like he’d be tolerable but I would not want to associate outside of the restaurant.
Thank you, next.
The man mentioned blow jobs more than once in the first 5%. Because that’s what you want a blowie and a full bodied cab recommendation within one mouthful.
I 10/10 know I wouldn’t like working with the author. Like he’d be tolerable but I would not want to associate outside of the restaurant.
Thank you, next.
June 12, 2022
Memoirs usually teach the reader a few things and then this one the author teaches us how to put drugs up our rectum, how to talk about women like their penis receptacles and not a person and we also learn how to trick a critic into believing your restaurant is top notch. It isn’t all bad though we hear about celebrities, funny incidents and also a very interesting chapter on watching people jump from the block Brooklyn Bridge and how it was great for business. This isn’t to say he was unsympathetic because it was duly noted how Sandy felt the first time he saw it happen. All in all most of the chapters were very interesting, the characters mentioned were entertaining and that then when being laid it on by a clueless college student I thought him to be very gracious. Having said all that though I don’t think this book was for me. I was looking for funny stories and celebrities talk and I got drug use, debauchery and all the hot women he got to speak to aunt sleep with. That is not to say this book isn’t good, it just isn’t for me. I still get the three stars because as I said some of the chapters were very interesting and if you want to what I named above you like the whole book I’m sure. Please forgive any errors as I am blind and dictate my review but all opinions are definitely my own. I want to thank the author And Net Gally for this review copy
April 20, 2025
3 stars is generous
I can't believe I waited 11 weeks for this library book. It wasn't worth the wait.
I can't believe I waited 11 weeks for this library book. It wasn't worth the wait.
January 4, 2023
DNF - didn’t even get past the introduction, to be honest.
I read the intro and was…surprised. The style sounds like it’s trying to echo Kitchen Confidential, but not effectively, though the most surprising bit is how you can essentially capitalize on the success of a better writer who came before you and paved the way for a book like yours to even be interesting…and not even remotely mention that fact? How do you bill a book as a “FOH Kitchen Confidential” and not even acknowledge the man in the introduction?
Then I read the intro again, this time for my husband, who has worked in restaurants for decades now. The lists! Oh my god the lists! Will someone please tell the author that writing is more than listing all synonyms or possible variables? It reads as though he needs us to know that he has so many more words inside him…except zero discernment for which of the words are, well, good writing.
I hopped on here, read the bad reviews to see if I was in good company with my observations, and decided I didn’t need to continue. I’m just not that into lists, I guess.
Capitalizing on the success of Bourdain but without the talent, as far as I can see. Congratulations on everything that happened or I’m sorry it happened, whichever, I’m not reading all that.
I read the intro and was…surprised. The style sounds like it’s trying to echo Kitchen Confidential, but not effectively, though the most surprising bit is how you can essentially capitalize on the success of a better writer who came before you and paved the way for a book like yours to even be interesting…and not even remotely mention that fact? How do you bill a book as a “FOH Kitchen Confidential” and not even acknowledge the man in the introduction?
Then I read the intro again, this time for my husband, who has worked in restaurants for decades now. The lists! Oh my god the lists! Will someone please tell the author that writing is more than listing all synonyms or possible variables? It reads as though he needs us to know that he has so many more words inside him…except zero discernment for which of the words are, well, good writing.
I hopped on here, read the bad reviews to see if I was in good company with my observations, and decided I didn’t need to continue. I’m just not that into lists, I guess.
Capitalizing on the success of Bourdain but without the talent, as far as I can see. Congratulations on everything that happened or I’m sorry it happened, whichever, I’m not reading all that.
December 30, 2023
Michael's memoir describes in detail his 35 plus years of working every front of the house job in high end restaurants in New York City. With plenty of celebrity gossip he describes the many ups and many downs (some defying belief) of his profession.
Fascinating, Eye-Opening and Page Turning!
Thank you to NetGalley and St. Martin's Press for a copy of this novel in exchange for my honest review.
Fascinating, Eye-Opening and Page Turning!
Thank you to NetGalley and St. Martin's Press for a copy of this novel in exchange for my honest review.
December 26, 2022
It is not often that I read nonfiction, but I just could not resist Your Table Is Ready: Tales of a New York City Maître D' by Michael Cecchi-Azzolina. I have only been to New York City once, but I absolutely loved it there, and while there are some really shocking stories in the book, somehow, they were almost all easily believable. It is particularly mind-blowing to me how things were back when Cecchi-Azzolina was working his way up in the restaurant world, and I was really glad he touched on the AIDS epidemic of the 1980s. It makes sense since this is something that touched his life through people he knew, but I think it is important that he chose to include it. The book is a mix of stories from his time working in various areas of restaurants as well as some ‘insider’ information about how these restaurants operated and were run. I loved Cecchi-Azzolina’s stories and the wilder they were the more entertaining they were. I do recognize that there was a lot of sex, drugs, and name-dropping, but none of these things bothered me and I felt like they were just a part of his truth.
Besides the stories told, my other favorite part of this book is that Cecchi-Azzolina narrated his audiobook. I love that authentic feel you get when the author reads their own story and that really enhanced this book so much. I was honestly surprised by the way the author looked compared to how he sounded, but that isn’t a negative. Cecchi-Azzolina is apparently a man of many talents since I thought he did a wonderful job with the audio. There are plenty of authors that I’ve heard say they wouldn’t want to narrate their own audiobook, but Cecchi-Azzolina seemed born to narrate his. I did think there were some funky parts where it felt like his voice was off, but that may have been due to the NetGalley app or that I was listening to an ALC. While strange, it wasn’t a dealbreaker and I still loved the audio even if that were how it would sound in the finished version. If you are at all interested in what it takes to be Maître D' in NYC, or just curious to hear stories from working in restaurants, I would highly recommend picking up Your Table Is Ready.
Thank you to the publishers for my complimentary listening and reader copies of this book. All opinions and thoughts are my own.
Besides the stories told, my other favorite part of this book is that Cecchi-Azzolina narrated his audiobook. I love that authentic feel you get when the author reads their own story and that really enhanced this book so much. I was honestly surprised by the way the author looked compared to how he sounded, but that isn’t a negative. Cecchi-Azzolina is apparently a man of many talents since I thought he did a wonderful job with the audio. There are plenty of authors that I’ve heard say they wouldn’t want to narrate their own audiobook, but Cecchi-Azzolina seemed born to narrate his. I did think there were some funky parts where it felt like his voice was off, but that may have been due to the NetGalley app or that I was listening to an ALC. While strange, it wasn’t a dealbreaker and I still loved the audio even if that were how it would sound in the finished version. If you are at all interested in what it takes to be Maître D' in NYC, or just curious to hear stories from working in restaurants, I would highly recommend picking up Your Table Is Ready.
Thank you to the publishers for my complimentary listening and reader copies of this book. All opinions and thoughts are my own.
November 14, 2023
I enjoyed this, but I also understand why some readers might not. I think lower ratings are probably more about the content than bad writing or poor structure.
There is a lot of name dropping. There’s a lot of talk about sex and penises and drugs which is probably TMI from your Maitre D’Hotel.
But if I’d been served something tame, I would’ve been disappointed.
I also appreciated the reflection on the 80s. It’s the decade I was born in but don’t really know a whole lot about. He talks about watching his friends die in the AIDS epidemic, as well as being 500th in line for a waiter job on a third day of interviews during the recession. I found it insightful to the time period even if it’s a narrow viewpoint.
I feel like we skipped a chunk in the 90s and early millennium, in which he may have been acting, because it felt like we moved from the 80s to 2011 pretty quick, but that’s okay.
He does say at the end at that some stories may have been exaggerated or added upon over the years. Which I’m fine with. Again, I was looking to be entertained and it succeeded in that regard.
Author reads the audiobook himself and he did a great job. I would definitely recommend the audiobook version if you’re interested in this one.
There is a lot of name dropping. There’s a lot of talk about sex and penises and drugs which is probably TMI from your Maitre D’Hotel.
But if I’d been served something tame, I would’ve been disappointed.
I also appreciated the reflection on the 80s. It’s the decade I was born in but don’t really know a whole lot about. He talks about watching his friends die in the AIDS epidemic, as well as being 500th in line for a waiter job on a third day of interviews during the recession. I found it insightful to the time period even if it’s a narrow viewpoint.
I feel like we skipped a chunk in the 90s and early millennium, in which he may have been acting, because it felt like we moved from the 80s to 2011 pretty quick, but that’s okay.
He does say at the end at that some stories may have been exaggerated or added upon over the years. Which I’m fine with. Again, I was looking to be entertained and it succeeded in that regard.
Author reads the audiobook himself and he did a great job. I would definitely recommend the audiobook version if you’re interested in this one.
December 6, 2022
Join one man as he recounts his experience in restaurants, from working in a candy shop with a couple of tables to working in some of the most renowned restaurants in New York City. Cecchi-Azzolina recounts the drug, alcohol, and sex culture that accompanied the restaurant scene in his hay days. He also has many cameos of A-list celebrities as well as large names in the restaurant community.
I did not expect the debauchery described in this book! I don’t consider myself to be prudish, but a good amount of this book was just about the drugs and alcohol that Michael and his coworkers used to get through shifts as well as the places they’d identified to have sex at work. This isn’t necessarily a bad thing, just not something I’d choose to read normally.
For me, the saving grace of this book is the writing style and overall tone, The book largely reads like it’s a friend telling you about their crazy day at work. This was enhanced by the author performing the narration in the audiobook.
3 stars because I wouldn’t recommend to most people.
Thanks to NetGalley and the publisher for the advanced listening copy of this book. All opinions expressed here are my own.
I did not expect the debauchery described in this book! I don’t consider myself to be prudish, but a good amount of this book was just about the drugs and alcohol that Michael and his coworkers used to get through shifts as well as the places they’d identified to have sex at work. This isn’t necessarily a bad thing, just not something I’d choose to read normally.
For me, the saving grace of this book is the writing style and overall tone, The book largely reads like it’s a friend telling you about their crazy day at work. This was enhanced by the author performing the narration in the audiobook.
3 stars because I wouldn’t recommend to most people.
Thanks to NetGalley and the publisher for the advanced listening copy of this book. All opinions expressed here are my own.
February 10, 2023
3.5 stars. Similar to, but not as good as, Anthony Bourdain‘s “Kitchen Confidential”
October 14, 2023
I was not prepared to be as entertained as I was. I actually laughed out loud a few times. This made me nostalgic for a New York I will never experience, reminiscent of Bourdain’s work.
November 9, 2022
I was given access to this audiobook in exchange for a review, if that was not the case I would have stopped reading after the first couple chapters. I love books about cooking and restaurants and shows about cooking. I thought this would be right up my alley, but it was not. I really enjoyed the end of the book when he talked about contemporary restaurants. I especially loved the stories about Stephen Starr. Living in Philadelphia I have eaten at many of his restaurants and am familiar with most of them. It was really interesting to read some behind the scenes stories.
I found the beginning of the book so crass. So many of the stories were from the restaurant business back in the 80s. It was a different world back then and so much has changed. I hated the way the author spoke, many of the stories were just off putting and obnoxious.
I found the beginning of the book so crass. So many of the stories were from the restaurant business back in the 80s. It was a different world back then and so much has changed. I hated the way the author spoke, many of the stories were just off putting and obnoxious.
January 18, 2023
If you’re looking for a raunchy book about sex, drugs, alcohol, celebrities and the mafia, this book is for you. After a few chapters, this started to get a bit old.
Takeaways:
1). Billy Joel is a horrendous tipper (enough to be called out - 10%),
2). Danny Palmer’s thoughtful interview question: food or service?
3). This book is called the front of the house Kitchen Confidential. Stick with Kitchen Confidential
Takeaways:
1). Billy Joel is a horrendous tipper (enough to be called out - 10%),
2). Danny Palmer’s thoughtful interview question: food or service?
3). This book is called the front of the house Kitchen Confidential. Stick with Kitchen Confidential
February 11, 2023
This was a cool look into what’s it’s like to work in a restaurant. It, no doubt, is one of the most thankless jobs in America. I found this book kind of bland, however. A lot of the restaurants blended together throughout the author’s professional career. Some stories were very engaging and other just felt like page filler. I did like that his writing almost got more refined as he matured in the story. An okay book but nothing that I would recommend to anyone.
January 9, 2023
“It’s an addiction, the adrenaline rush you get trying to execute all the necessary steps to serve a meal. You run your ass off and then suddenly it’s over. Done. You’ve got through another night. Time to count the money and walk out, hopefully, happy.”
I adored Your Table is Ready: Tales of a New York City Maître D’ by Michael Cecchi-Azzolina. Thank you Macmillan Audio for this copy. The author narrates this and it’s exactly as it should be. He has a great voice and I couldn’t imagine hearing his tales in any other way.
Anyone can appreciate this book. You’ll laugh and gasp at his tales. You’ll learn tricks and trade secrets of the service industry and its workers. You’ll hear about celebrities, gangsters, and the various rich people that frequent NYC restaurants. You’ll dive into the experience of living and working in NYC during the height of the AIDS crisis. You’ll even follow him to restaurants he helped build, from the ground up. All the way to the COVID pandemic and the ways restauranting has changed because of it. Cecchi has lived a lot of life. He has decades of stories pertaining to the industry.
“Except many of those I’ve worked with are gone. Some left the city, defeated, beaten down by the pressure of making it. Others took “real” jobs, ones with health insurance, paid vacations, and all the benefits taken for granted when you’re not slinging hash in a restaurant. They left disillusioned with an industry that has historically been brutal to its workers. Left because of the stress of constantly having to be “on” every single night. Left because of the abusive customers, the long hours, never having holidays off. They left because they didn’t want to keep standing for hours on end with no
breaks, waiting eight to ten hours to finally get to eat, knees and feet slowly giving out. They left because they got sick of having to deal with scurrilous and psychotic owners, belligerent cooks, chefs, and managers. It all takes its toll…
…But it’s also opened the eyes of many in this industry. We’ve had a chance to rethink the business—who we are, what we do, what we need to do, what we want to do. So many people have refused to go back to their shitty and abusive restaurant jobs that restaurants are desperate for help.”
But this book, this book specifically speaks to the soul of anyone who has worked in the service industry. This book is FOR those people, our author even says so in his dedication. Even if they haven’t worked in high end places or big cities, there’s a thread of unity that lives in anyone who has been in food and drink service. There’s a love for this and a hatred for this industry. This book made me tear up because he touched on everything. He describes the adrenaline and the expertise it takes to get through a busy night, the abuse workers take from the general public, the drugs and alcohol that can fuel the workers, the relationships that build, the toxic way management and Chefs often treat their workers. The good, the bad, and the ugly. The moments of shining triumph. The art of food, the moment a good drink can calm an angry customer, the way extraordinary service changes a whole experience.
There’s celebrity experiences that I take with a grain of salt. That’s not because I discredit our author’s experiences but because I know how one moment can shape your entire perception. We all have our biases and first impressions aren’t always the most accurate. But damn, this was fantastic. He encompasses so many things I have felt about the industry and haven’t been able to put in words. I’ll forever have a passion for food, cocktails, and the culinary experience. I’ll forever hope for better treatment for the workers who dedicate any portion of their life to this industry. I’ll never forget the dance, the performance of being a server, a bartender, or a host.
“While I will never forget the bad, what I most remember is what I loved. There’s nothing like the camaraderie of going into battle each evening with your entire team and seeing how it all unfolds. Like theater, the script rarely changes, but it’s a different performance each night.”
I adored Your Table is Ready: Tales of a New York City Maître D’ by Michael Cecchi-Azzolina. Thank you Macmillan Audio for this copy. The author narrates this and it’s exactly as it should be. He has a great voice and I couldn’t imagine hearing his tales in any other way.
Anyone can appreciate this book. You’ll laugh and gasp at his tales. You’ll learn tricks and trade secrets of the service industry and its workers. You’ll hear about celebrities, gangsters, and the various rich people that frequent NYC restaurants. You’ll dive into the experience of living and working in NYC during the height of the AIDS crisis. You’ll even follow him to restaurants he helped build, from the ground up. All the way to the COVID pandemic and the ways restauranting has changed because of it. Cecchi has lived a lot of life. He has decades of stories pertaining to the industry.
“Except many of those I’ve worked with are gone. Some left the city, defeated, beaten down by the pressure of making it. Others took “real” jobs, ones with health insurance, paid vacations, and all the benefits taken for granted when you’re not slinging hash in a restaurant. They left disillusioned with an industry that has historically been brutal to its workers. Left because of the stress of constantly having to be “on” every single night. Left because of the abusive customers, the long hours, never having holidays off. They left because they didn’t want to keep standing for hours on end with no
breaks, waiting eight to ten hours to finally get to eat, knees and feet slowly giving out. They left because they got sick of having to deal with scurrilous and psychotic owners, belligerent cooks, chefs, and managers. It all takes its toll…
…But it’s also opened the eyes of many in this industry. We’ve had a chance to rethink the business—who we are, what we do, what we need to do, what we want to do. So many people have refused to go back to their shitty and abusive restaurant jobs that restaurants are desperate for help.”
But this book, this book specifically speaks to the soul of anyone who has worked in the service industry. This book is FOR those people, our author even says so in his dedication. Even if they haven’t worked in high end places or big cities, there’s a thread of unity that lives in anyone who has been in food and drink service. There’s a love for this and a hatred for this industry. This book made me tear up because he touched on everything. He describes the adrenaline and the expertise it takes to get through a busy night, the abuse workers take from the general public, the drugs and alcohol that can fuel the workers, the relationships that build, the toxic way management and Chefs often treat their workers. The good, the bad, and the ugly. The moments of shining triumph. The art of food, the moment a good drink can calm an angry customer, the way extraordinary service changes a whole experience.
There’s celebrity experiences that I take with a grain of salt. That’s not because I discredit our author’s experiences but because I know how one moment can shape your entire perception. We all have our biases and first impressions aren’t always the most accurate. But damn, this was fantastic. He encompasses so many things I have felt about the industry and haven’t been able to put in words. I’ll forever have a passion for food, cocktails, and the culinary experience. I’ll forever hope for better treatment for the workers who dedicate any portion of their life to this industry. I’ll never forget the dance, the performance of being a server, a bartender, or a host.
“While I will never forget the bad, what I most remember is what I loved. There’s nothing like the camaraderie of going into battle each evening with your entire team and seeing how it all unfolds. Like theater, the script rarely changes, but it’s a different performance each night.”
November 29, 2022
“From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.”
Michael Cecchi-Azzolina – Top of his field. Down for anything. Likes to say ‘fuck’.
Listen, I was pretty excited to read this memoir. I love knowing about people/jobs/experiences for which I’ll never experience. have.
I’m not saying this book didn’t deliver on those stories, the problem was, the good bits (‘tho, I suppose that’s subjective) were bogged down by self-aggrandizing stories of sex, drugs, and misogyny.
Shame you were too stoned to properly sleep with Althea Flynt.
Props for the business acumen that allowed you to capitalize on suicide.
Congrats on your knowledge of narcotic best practices.
While he declares he’s a big proponent of the Me Too Movement, and he’s just telling it like it was, not how it should be, he’s a little to quick with snide comments about women, including how women ‘sleep their way to the top’ – as if there wasn’t a powerful man in charge, using his influence to manipulate.
In the end, I was tired of all the drugs he did, the women he f***d, and the celebrities he met.
That might be the story you’re looking for, but it’s a no from me, dawg.
4/10
Thanks to NetGalley, St. Martin's Press, and Macmillan Audio for this educational ARC.
Michael Cecchi-Azzolina – Top of his field. Down for anything. Likes to say ‘fuck’.
Listen, I was pretty excited to read this memoir. I love knowing about people/jobs/experiences for which I’ll never experience. have.
I’m not saying this book didn’t deliver on those stories, the problem was, the good bits (‘tho, I suppose that’s subjective) were bogged down by self-aggrandizing stories of sex, drugs, and misogyny.
Shame you were too stoned to properly sleep with Althea Flynt.
Props for the business acumen that allowed you to capitalize on suicide.
Congrats on your knowledge of narcotic best practices.
While he declares he’s a big proponent of the Me Too Movement, and he’s just telling it like it was, not how it should be, he’s a little to quick with snide comments about women, including how women ‘sleep their way to the top’ – as if there wasn’t a powerful man in charge, using his influence to manipulate.
In the end, I was tired of all the drugs he did, the women he f***d, and the celebrities he met.
That might be the story you’re looking for, but it’s a no from me, dawg.
4/10
Thanks to NetGalley, St. Martin's Press, and Macmillan Audio for this educational ARC.
December 26, 2022
Your Table Is Ready is a fascinating look at what it takes to run the front of a restaurant (as opposed to the kitchen), especially an upscale restaurant in New York City. Michael Cecchi-Azzolina started working in restaurants while trying to break into acting. He wound up rising to the top of the NYC food scene as a much sought after maitre d’ hotel. Your Table Is Ready is his story, and what a story it is.
I learned a LOT about what goes into making a restaurant run well and how we, the customers/clients, can help or hinder the whole process. His tales of the truly awful customers are balanced by his appreciation of the many, many wonderful people he felt honored to serve. I loved his memories of growing up in Bensonhurst, Brooklyn, right next to the neighborhood I grew up in. Growing up, my family never patronized the fancier NYC restaurants, so the whole “slip the maitre d’ a lot of money for a good table” is not something I ever learned to do. The middle of the book dragged a little for me, with stories of sex, drugs and alcohol (as opposed to “sex, drugs and rock ’n’ roll”) getting a bit repetitive, but his stories of all the friends and coworkers he lost to the early days of AIDS in the 1980s and 1990s were really heart-wrenching. For those who love reading about celebrities, he does a lot of name-dropping along the way. Some of my favorite parts were the stories about how restaurants get ready for the NYC food inspectors, as well as being on the lookout for the local restaurant reviewers.
I wish Mr. Cecchi-Azzolina the very best of luck with his plans to open his own restaurant in the very near future.
Thank you to NetGalley and St. Martin’s Press for the opportunity to read an advance readers copy of this book. I bounced between the ARC and the published audiobook, courtesy of my public library. It was a treat to listen to the author narrate his own book. All opinions are my own.
I learned a LOT about what goes into making a restaurant run well and how we, the customers/clients, can help or hinder the whole process. His tales of the truly awful customers are balanced by his appreciation of the many, many wonderful people he felt honored to serve. I loved his memories of growing up in Bensonhurst, Brooklyn, right next to the neighborhood I grew up in. Growing up, my family never patronized the fancier NYC restaurants, so the whole “slip the maitre d’ a lot of money for a good table” is not something I ever learned to do. The middle of the book dragged a little for me, with stories of sex, drugs and alcohol (as opposed to “sex, drugs and rock ’n’ roll”) getting a bit repetitive, but his stories of all the friends and coworkers he lost to the early days of AIDS in the 1980s and 1990s were really heart-wrenching. For those who love reading about celebrities, he does a lot of name-dropping along the way. Some of my favorite parts were the stories about how restaurants get ready for the NYC food inspectors, as well as being on the lookout for the local restaurant reviewers.
I wish Mr. Cecchi-Azzolina the very best of luck with his plans to open his own restaurant in the very near future.
Thank you to NetGalley and St. Martin’s Press for the opportunity to read an advance readers copy of this book. I bounced between the ARC and the published audiobook, courtesy of my public library. It was a treat to listen to the author narrate his own book. All opinions are my own.
November 29, 2022
I switched between reading the physical version and listening to the audiobook. I found both platforms to be enjoyable and would recommend both. The narrator did a great job and kept me engaged the whole time. I found this memoir to be very interesting. I loved how it was structured and told because it made for an easy listen. The story flowed nicely and always felt like it was moving. Honestly, I feel like I learned a lot from reading this and I wasn’t really expecting that. It made me appreciate and look out for certain things when eating out at a restaurant. Overall, this was a good read and would recommend you check it out!
Thank you so much @stmartinspress & @macmillan.audio for the gifted copy. All thoughts and opinions are my own.
Thank you so much @stmartinspress & @macmillan.audio for the gifted copy. All thoughts and opinions are my own.
July 31, 2023
The author seemed a little full of himself and I found his temper tantrums while at work immature. Bragging about celebrities and coming in and how he was the waiter that everyone would ask for got a little old. Also, most of us already know about the sometimes late night party atmosphere of this profession. The author constantly tries too hard to shock the reader with his detailed drug and sexual escapades during and after work. It’s as if he is constantly saying I’m a loser and proud of it, so I think I’ll write a book about it. I wanted to read this book as I’m always intrigued by behind the scenes true stories with lots of detail, and I thought that learning more about restaurant behind the scenes, knowing it’s a hard thing to run, would be enlightening and interesting. Instead the reader gets pornographic descriptions of his sexual escapades. Thanks but no thanks regarding the details of your various blow jobs. And how some failed due to his constant cocaine use. Are we supposed to be amazed with all the drinking cocaine and other drugs that you did and how you lived to tell about it?
September 12, 2022
This is a must read for any restaurant goer, especially those living or dining in New York. Michael Cecchi-Azzolina provides a vibrant look at his life helping manage famous restaurants. From Tennessee Williams to the current pandemic, Michael provides anecdotal stories that shine a light on the customer as well as the workings of great restaurants.
Best yet, Cecchi-Azzolina provides a fascinating tale of his upbringing in old New York. I loved every bit of this story and hope you will too. If you love a great restaurant, celebrity gossip, or just want to learn a bit more about the machinations of a popular restaurant, Your Table Is Ready is for you! #STMartinsPress #YourTableIsReady!
Best yet, Cecchi-Azzolina provides a fascinating tale of his upbringing in old New York. I loved every bit of this story and hope you will too. If you love a great restaurant, celebrity gossip, or just want to learn a bit more about the machinations of a popular restaurant, Your Table Is Ready is for you! #STMartinsPress #YourTableIsReady!
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