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"A humorous memoir by a veteran hospitality employee that reveals what goes on behind the scenes of the hotel business. Includes tips on how to get the most out of your hotel stay"--
A veteran of the hospitality business uses humor and irreverence to describe working in the industry, coming clean on the housekeeping department, the unwritten code of bellhops and what really goes on in a valet parking garage. 40,000 first printing.
In the tradition of Kitchen Confidential and Waiter Rant, a rollicking, eye-opening, fantastically indiscreet memoir of a life spent (and misspent) in the hotel industry. Jacob Tomsky never intended to go into the hotel business. As a new college graduate, armed only with a philosophy degree and a singular lack of career direction, he became a valet parker for a large luxury hotel in New Orleans. Yet, rising fast through the ranks, he ended up working in “hospitality” for more than a decade, doing everything from supervising the housekeeping department to manning the front desk at an upscale Manhattan hotel. He’s checked you in, checked you out, separated your white panties from the white bed sheets, parked your car, tasted your room-service meals, cleaned your toilet, denied you a late checkout, given you a wake-up call, eaten M&Ms out of your minibar, laughed at your jokes, and taken your money. In Heads in Beds he pulls back the curtain to expose the crazy and compelling reality of a multi-billion-dollar industry we think we know. Heads in Beds is a funny, authentic, and irreverent chronicle of the highs and lows of hotel life, told by a keenly observant insider who’s seen it all. Prepare to be amused, shocked, and amazed as he spills the unwritten code of the bellhops, the antics that go on in the valet parking garage, the housekeeping department’s dirty little secrets—not to mention the shameless activities of the guests, who are rarely on their best behavior. Prepare to be moved, too, by his candor about what it’s like to toil in a highly demanding service industry at the luxury level, where people expect to get what they pay for (and often a whole lot more). Employees are poorly paid and frequently abused by coworkers and guests alike, and maintaining a semblance of sanity is a daily challenge. Along his journey Tomsky also reveals the secrets of the industry, offering easy ways to get what you need from your hotel without any hassle. This book (and a timely proffered twenty-dollar bill) will help you score late checkouts and upgrades, get free stuff galore, and make that pay-per-view charge magically disappear. Thanks to him you’ll know how to get the very best service from any business that makes its money from putting heads in beds. Or, at the very least, you will keep the bellmen from taking your luggage into the camera-free back office and bashing it against the wall repeatedly.
New York City's top concierge gives up a keyhole view into the luxe hotel rooms, private dining and dressing rooms of the ridiculous, rich and demanding Michael Fazio is the ultimate behind-the-scenes support man. Want two orchestra tickets to the Broadway musical that just won the Tony? Call Fazio. How about an upgrade to first class on an overbooked overnight flight to Tokyo? Call Fazio. Or a roomful of fresh hydrangeas—in winter? That's right. Call Fazio. From his early start as the harried and neglected personal assistant to a typical L.A. casting agent, Fazio took what he learned there and moved into concierge work at New York City's Intercontinental Hotel, where he was eventually able to parlay his services into a large and successful business of his own. In Concierge Confidential, Fazio reveals the behind-thescenes madness that goes into getting the rich and famous what they want, and shares some great insider knowledge on how to get access to the unattainable without making the concierge, waiters and other service people crazy. A few of Fazio's tips include: • When and how much to palm in tips • How to get a seat or ticket to the hottest thing in town • How to avoid being labeled a rube the minute you walk through the door • How you can become your favorite store or restaurant's most beloved customer • And much more
Fast approaching the age when bachelors go from seeming curious to seeming weird, Oscar-nominated documentarian Dana Adam Shapiro set out across the country with a tape recorder in search of modern answers to an age-old question: Why does love die—and what can we do to prevent it from happening? It all began as a self-help journey in the purest sense. A serial monogamist for more than two decades, Shapiro had just ended his fifth three-year relationship and wanted to know why the honeymoon phase never lasted until the actual honeymoon. Believing that you learn more from failure than from success, he spent the next four years interviewing hundreds of divorced people, living vicariously through the romantic tragedies of others, hoping to become so fluent in the errors of Eros that he would be able to avoid them in his own love life. The result is a timely treasure trove of marital wisdom—a provocative look inside the hearts, minds, beds, and e-mails of regular people who’d thought they found “The One” and lived to tell the tales of what went wrong. Shockingly intimate, universally relevant, and profoundly personal, this is a page-turning, voyeuristic peek into the private lives of our friends and neighbors that is as racy as it is revelatory. But ultimately, You Can Be Right (or You Can Be Married) is a hopeful investigation of modern love and a practical guide for any couple looking to beat the roulette-level odds of actually staying together forever.
According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. Waiter Rant offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's truly thrived.
"Find out what really goes on in the world of hospitality with this hilarious book full of funny and absurd stories, anecdotes told in dialogue, factoids, and satirical pop quizzes by two veteran concierges who paid their way while working at a combined 50 hotels in and around Times Square."--Back cover.

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