Heads in Beds: A Reckless Memoir of Hotels, Hustles, and by Jacob Tomsky

By Jacob Tomsky

In the culture of Kitchen Confidential and Waiter Rant, a rollicking, eye-opening, beautifully indiscreet memoir of a lifestyles spent (and misspent) within the resort industry.

Jacob Tomsky by no means intended to enter the inn company. As a brand new collage graduate, armed in simple terms with a philosophy measure and a unique loss of profession course, he turned a valet parker for a wide luxurious inn in New Orleans. but, emerging speedy in the course of the ranks, he ended up operating in “hospitality” for greater than a decade, doing every thing from supervising the housework division to manning front table at an upscale ny resort. He’s checked you in, checked you out, separated your white panties from the white mattress sheets, parked your vehicle, tasted your room-service nutrients, wiped clean your bathroom, denied you a past due checkout, given you a wake-up name, eaten M&Ms from your minibar, laughed at your jokes, and taken your cash. In Heads in Beds he pulls again the curtain to reveal the loopy and compelling truth of a multi-billion-dollar we think we all know.

Heads in Beds is a humorous, genuine, and irreverent chronicle of the highs and lows of inn lifestyles, informed by means of a keenly observant insider who’s obvious all of it. arrange to be amused, stunned, and surprised as he spills the unwritten code of the bellhops, the antics that move on within the valet parking storage, the home tasks department’s soiled little secrets—not to say the shameless actions of the visitors, who're not often on their top habit. organize to be moved, too, via his candor approximately what it’s like to toil in a hugely challenging provider on the luxurious point, the place humans count on to get what they pay for (and usually plenty more). staff are poorly paid and regularly abused by means of coworkers and visitors alike, and conserving a semblance of sanity is an everyday challenge.

Along his trip Tomsky additionally unearths the secrets and techniques of the undefined, supplying effortless how you can get what you wish out of your resort with none difficulty. This booklet (and a well timed proffered twenty-dollar invoice) may also help you ranking overdue checkouts and enhancements, get loose stuff galore, and make that pay-per-view cost magically disappear. because of him you’ll know the way to get some of the best provider from any enterprise that makes its funds from placing heads in beds. Or, at least, you will continue the bellmen from taking your baggage into the camera-free again place of work and bashing it opposed to the wall repeatedly.

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Extra resources for Heads in Beds: A Reckless Memoir of Hotels, Hustles, and So-Called Hospitality

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But suddenly I began feverishly scribbling and sketching on the tiny, translucent paper napkins provided for tapas. We tried to be inconspicuous as we walked in. Eugene took one look and gave the space a thumbs-up:“Why is it that you’d wait? ” When I came back later by myself, the cashier remembered me. ” Minutes later out came Sam Brown, a short, balding man who looked to be in his seventies, wearing brown sandals with socks. In a soft voice he told me he had opened Brownies, the first vegetarian restaurant in the United States, in 1936.

Were my tears in part about his not being there? Or were they because I now knew that I didn’t need him to be there? In any case, this was my moment to achieve something on my own. I had spent nearly two years doing my best work ever as a student, and now it was up to me to show what I had learned and what I was capable of doing on my own two feet. These were tears of intense joy and sadness, relief and release. c hap te r 3 The Restaurant Takes Root I n those first weeks and months it didn’t take me long to learn that very little makes guests madder than having to wait for their reserved table or their food.

The new celebrity status of chefs, enhanced by their appearances on morning television shows that had features on cooking, was turning a few talented, charismatic chefs into household names, long before the advent of the Food Network. So after eight months of building my own constituency of lunch regulars at Pesca in the new Flatiron district, I decided it was time to walk through the kitchen door and see where it might lead me. I made arrangements through a variety of resources, including my Roman family at La Taverna da Giovanni; my cooking teacher in New York,Andrée Abramoff; and my father, to study cooking in Italy and France for the next three and half months.

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