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Profits in Showmanship
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accessorization anchovies appetizer attractive Basic crepe beef beverage bottles bowl braised brandy snifters brown sauce burner butter Caesar salad carver carving station chafing dish cheese Cherry chicken cocktail coffee crepes Suzette crustaceans customer's d'oeuvre wagon dessert diner dining room Display Courses dramatic dressing egg yolk equipment example fish flambeed with cognac flambeing flavor fondue fork fowl fruit liqueur garnishes glass grill gueridon gueridon at tableside guest heat ingredients juice Kitchen Preparation lamb lamp lemon liquid main course Main Elements mayonnaise menu mollusk mollusk crustaceans Mornay sauce offer onions operation orange ounces parsley peel pickles plates platter pork Procedure 1 Set repertory restaurant restaurateur roast salad bar sauce boat saute sauteed seafood served shallots showmanship shrimp silver sizzler slices soup spoon starches steak steak tartare sugar Suzette pan tableside carving tableside cooking tableside preparation tomatoes variety meats veal vegetables waiter wine Worcestershire sauce