In December 1994, L. Christian Amougou crash-landed into the hospitality world: not by choice, but by pure necessity to survive in a foreign country he knew nothing about. Little did he know that this new restaurant service adventure would eventually transcend decades, stretch across multiple countries and span a variety of service styles—from casual eateries in Libreville, Gabon to fine dining establishments in Beverly Hills, working for world-renowned chefs including: Scott Conant, Geoffrey Zakarian and Lincoln Carson.

Along the way, Christian has not only acquired important skills in the fundamentals and mechanics of proper service but also—most importantly—gained remarkable knowledge with respect to the psychology of restaurant hospitality. He deems the latter a spiritual expression, orchestratrated between two parties involving food, drinks and great vibes, perfectly executed inside a 1-to-2-hour dining experience.

In his book, Christian speaks directly to a specific group of individuals—restaurant servers—and discusses his unique approach to service. Relying on key elements of his vast experience and sharing insightful anecdotes along the way, Christian lays out a roadmap designed to help servers maximize their potential, improve their service skills and make a lot more money in the process.