Discover the Secrets to Better Dining
Have you ever wonder why restaurants refuse to seat incomplete parties or why the waiter insists that you order appetizers and main courses together? Do you feel queasy about sending food back or uncomfortable asking the sommelier for a wine recommendation? In The New Rules of Dining Out: An Insider’s Guide to Enjoying Restaurants, hospitality veteran and food writer Adam Reiner brings you behind the scenes of a bustling restaurant to sharpen your dining etiquette and avoid common pitfalls that will help you dine like a pro.
Decoding The Mysterious World of Restaurants
Insider Insights
Learn to think like a restaurant worker with this exclusive, behind-the-scenes look at how restaurants craft memorable dining experiences.
Dining Etiquette Demystified
Become an expert by exploring how evolving trends are reshaping the way we dine, from service styles to culinary innovations.
Actionable Intelligence
Understand the unspoken dynamics between guests and staff that can meaningfully improve the quality of your service.
PREORDER NOW
Official Release Date: September 19
Reserve your copy today and be the first to learn the secrets to dining like a pro!
The New Rules of Dining Out
Meet The Author
Over a twenty-year career in fine dining, Adam Reiner worked at many of New York City’s most popular restaurants like Babbo, Carbone, ZZ’s Clam Bar, and The Grill. The New Rules of Dining Out: An Insider’s Guide To Enjoying Restaurants culminates his decades of experience observing what makes a great restaurant guest. A first-of-its-kind “Diner’s Bible,” this new book is filled with colorful anecdotes and actionable intelligence that helps readers better engage in restaurants and gain a fresh perspective on how to most enjoy their dining experiences. As a journalist, Reiner’s James Beard Award-nominated work has appeared in Eater, Bon Appétit, Food & Wine, New York Magazine, and others.
Advance Praise for The New Rules of Dining Out:
“Adam Reiner brings first hand experience and insightful conversation on the current state of our restaurant industry, the powerful yet fragile relationship with consumers, and what the future can and should hold for the continued survival and success of our sector.”
LEE ANNE WONG, TOP CHEF AND AUTHOR OF DUMPLINGS ALL DAY WONG
“In Adam Reiner’s The New Rules of Dining Out, you’ll learn about the inner workings of the service industry and how to become the customer that the restaurant wants to serve—and to reap the delicious benefits of that esteemed status.”
J. kenji lópez-alt, NEW YORK TIMES BESTSELLING Author of the food lab and the wok
“In a perfect world, everyone would absorb Reiner’s spot-on etiquette guidelines, and the experience of dining out would improve for everyone involved — servers, chefs, and customers alike. Pro tip: politeness pays off.”
Jeff gordinIer, author OF HUNGRY: Road-Tripping, and Risking It All With The Greatest Chef in the World
“Adam Reiner has written an indispensable guide to the codes, levers, and secret mechanisms of responsible restaurantgoing. Like all the best etiquette guides, it’s also a robust social history, and a sharp portrait of the current culture.”
HELEN ROSNER, RESTAURANT CRITIC, THE NEW YORKER
“Reiner shares insider tips for how to build a relationship with the people who animate them (the staff). Beyond new rules for dining, there are so many sage insights that can be extrapolated to navigate a chaotic world with grace, diplomacy, and care.”
JIM MEEHAN, author OF Meehan’s bartender Manual AND THE BARTENDER’S PANTRY