Service Included

Service Included chronicles Phoebe Damrosch's experience working as a server at Per Se, Thomas Keller's elite New York restaurant. The memoir details her journey from trainee to captain at one of the most prestigious dining establishments in America. Through behind-the-scenes accounts, Damrosch reveals the intense training, precise standards, and complex choreography required in high-end restaurant service. She documents the culture of fine dining, from wine expertise to table etiquette, while navigating relationships with chefs, fellow servers, and demanding guests. The narrative follows her personal transformation alongside her professional development, including a workplace romance and her growing passion for food and wine. Her observations span from the comical to the technical, capturing both daily challenges and moments of culinary excellence. This memoir explores themes of perfectionism, dedication to craft, and the intersection of service and personal identity. The book raises questions about the value society places on service work and the pursuit of excellence at any cost.

Readers note this memoir offers an insider's perspective of fine dining service at Per Se restaurant in New York. Many found the behind-the-scenes details about restaurant operations, staff dynamics, and customer behavior compelling. Liked: - Clear, engaging writing style - Specific details about high-end restaurant protocols - Stories about celebrity diners and demanding customers - Educational content about wine and food Disliked: - Second half focuses more on personal relationships than restaurant life - Some found the author's tone condescending - Several readers wanted more depth about kitchen operations - Romance subplot felt unnecessary to many Ratings: Goodreads: 3.5/5 (3,800+ ratings) Amazon: 4.0/5 (120+ reviews) From reviews: "Great first half about restaurant life, but loses focus in romantic sections" - Goodreads reviewer "Expected more about cooking, less about dating" - Amazon reviewer "Perfect for anyone curious about fine dining service" - LibraryThing review

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🍽️ Phoebe Damrosch became one of the first female captains at Thomas Keller's Per Se restaurant, one of New York's most prestigious fine dining establishments. 🍷 The book reveals that sommeliers often use a covert "code" to describe customers, such as "PWB" (pregnant with baby) or "HOH" (hard of hearing), to discreetly communicate with staff. 👔 Per Se required servers to wear specific undergarments, including nude-colored underwear that wouldn't show through uniforms, and servers had to carry exactly five pens at all times. 💑 The author met her future husband, André Mack, while working at Per Se, where he served as head sommelier before becoming a renowned winemaker. 🍽️ The restaurant's famous "oysters and pearls" dish, featured prominently in the book, requires each pearl of tapioca to be precisely the same size - a detail that exemplifies Thomas Keller's legendary attention to detail.