You could have called this book "What they don't teach you at The Culinary Institute". As you know, operating a restaurant is a difficult; even a dangerous business. Competition is fierce and costs keep rising. You are subject to a patchwork of government regulations covering everything from second-hand cigarette smoke to cleanliness. More recently, you face new concerns involving SARS, Mad Cow Disease and the possibility of cancer causing agents in salmon from fish farms. You will find it a challenge to succeed in this industry, however, this book can help you to greatly improve your chances. This is not a "How-To" book. It does not deal specifically with obvious elements such as design, regulations, furnishings or logistics. Instead, it provides you with a pragmatic view of an industry that is unique and it offers you with unorthodox (but proven) advice on the subtle art of survival. The material is arranged alphabetically and it will take you only 3 or 4 minutes to read. each chapter. If you have some basic knowledge of the restaurant business, this great book will help to comfort and guide you through the "best of times; the worst of times".