Workhorse: My Sublime and Absurd Years in New York City’s Restaurant Scene Kim
If you have ever spent a shift working in a restaurant, you know that the chaos of the kitchen is unlike any other environment on earth. Kim Reed captures the frantic, sweat-soaked reality of waiting tables in New York City with a rare combination of wit and raw honesty. This account is for anyone who has ever stared down a dinner rush, dealt with impossible demands, or bonded with coworkers over the shared insanity of a Saturday night service. The writing strikes a chord because it refuses to romanticize the grind while still finding the humor in the absolute absurdity of the industry. Whether you are currently working in the business or have since moved on to other things, this book serves as a familiar, cathartic reminder of a very specific kind of professional madness. Grab this copy to keep a piece of the high-energy, unpredictable spirit of the New York restaurant scene on your own shelf. Q: Is this book a memoir or a collection of essays? A: It is a memoir that tells the story of the author’s personal experiences working in various NYC restaurants. Q: Does this book focus on recipes or food culture? A: It focuses primarily on the culture and the day-to-day realities of working in the restaurant industry rather than recipes. Q: Is the tone of the book serious or humorous? A: The tone is humorous and conversational, though it does touch on the genuine stresses and difficulties of the service industry. Q: Would someone who has never worked in a restaurant enjoy this? A: Yes, the stories are relatable to anyone interested in the fast-paced, often bizarre culture of big-city life and the service industry.
Why This Book
A good book changes how you see the world. This one has done it for readers before, and it will do it for you.
Get Your Copy
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