Unlike any other book on the market, this hospitality companion delves into the technicalities of service, sales, and handling guest complaints with real-life examples and line-by-line quotes that will leave a lasting impression on your guests. With 28 difficult restaurant scenarios and brilliant conversational examples, this book is the ultimate guide for anyone in the restaurant industry, whether you're a beginner, manager, owner or planning to open up your own restaurant.

Lead and organized IT projects from start to finish. Responsibilities included assigning tasksto team members, managing risks, tracking progress and providing leadership andmotivation to the project team.

Founder of first-ever systemic mobile food truck, nominated in top 10 novel entrepreneurialideas within the entire country Nepal. In charge of hiring, strategy development and all othercore aspects of the business.

Planned and delivered lectures, assessed student progress, designed course material,prepared students for real life interviews and collaborated with industry professionals todevelop real world opportunities for students.

Overlooked the entire beverage program, curated the wine list (and cocktail menu), implemented creativeapproaches to increase revenue while upholding restaurant’s standards, and enhanced guestsatisfaction and overall perception of this family-owned establishment.

Launched the famed Indian chef Vikas Khanna’s Michelin star restaurant’s training program,made significant contributions to the beverage program, inventory control and staffeducation. Duties included executing all layers of service, maintaining quality, andsupervising (hiring/training new personnel). Implemented a hands-on approach to create apositive work environment.

Working alongside chef in a 16 seat Omakase only highly acclaimed two Michelin star Sushirestaurant and assist on sake focused pairings.

Worked closely with the beverage director to maintain and upgrade the wine list/cellar ofmore than 1000 different wine selections for one of the best steak house restaurant in New York city.Duties included cellar maintenance, wine list maintenance, inventory, cost control, creatingpars and identifying leakages (if any) through daily and weekly product mix reportevaluation

Duties included efficiently selling and serving wines from the extensive wine list, conductingstaff training and tastings, ordering wines and spirits, creating bins, stocking, and puttingreceived wines/liquors in POS. Double-checked for accuracy of this three star (NY Times)restaurant of the famed French chef Laurent Touroundel.