One Hell of a Journey

In December 1994, L. Christian Amougou crash-landed into the hospitality world: not by choice, but by pure necessity to survive in a foreign country he knew nothing about. Little did he know that this new restaurant service adventure would eventually transcend decades, stretch across multiple countries and span a variety of service styles-from casual eateries in Libreville, Gabon to fine dining establishments in Beverly Hills, working for world-renowned chefs including: Scott Conant, Geoffrey Zakarian and Lincoln Carson. Along the way, Christian has not only acquired important skills in the fundamentals and mechanics of proper service but also-most importantly?gained remarkable knowledge with respect to the psychology of restaurant hospitality. He deems the latter a spiritual expression, orchestratrated between two parties involving food, drinks and great vibes, perfectly executed inside a 1-to-2-hour dining experience. In his book, Christian speaks directly to a specific group of individuals-restaurant servers?and discusses his unique approach to service. Relying on key elements of his vast experience and sharing insightful anecdotes along the way, Christian lays out a roadmap designed to help servers maximize their potential, improve their service skills and make a lot more money in the process.