The New Rules of Dining Out: An Insider’s Guide to Enjoying Restaurants

The New Rules of Dining Out is the quintessential resource for anyone, from the casual diner to the ardent foodie, who wants to dine like a pro. Sharing colorful anecdotes from his 20-plus years of experience working in restaurants that range from the modest to the Michelin-starred, Adam Reiner gives readers the inside track on how to get what they want in any dining situation.

In discussing the cultural significance of dining out in America, Reiner traces the earliest iterations of the American restaurant to the nineteenth century. Through various scenarios from his own experiences as a tenured waiter, he sheds light on the behind-the-scenes inner workings of a busy restaurant. The book carefully dissects common interactions at the table with step-by-step advice on how to solicit recommendations from your server, how to tactfully send your food back, how to ask for help choosing wine without feeling intimidated, how to tip like a pro, and more.

The New Rules of Dining Out invites food lovers to think more deeply about the complex systems that go into forming any restaurant, and about how their language and demeanor affect the service they receive. Better communication builds trust between guests and staff, which in turn leads to more joyful and satisfying dining experiences. At a time when the restaurant industry faces myriad existential challenges, it’s more important than ever for diners to approach restaurants with compassion and enthusiasm. Reiner emphasizes the fact that hospitality is a two-way street that improves when customers become more invested in the success of their own meals.

The New Rules of Dining Out encourages diners to lean forward, instead of back--to become more active participants in their restaurant experiences. This first-of-its-kind ＂Diner’s Bible＂ will completely change how readers think about food, the art of dining, and their own role as restaurant guests.

Adam Reiner is a food-and-drink writer who worked for more than two decades in New York City’s most popular restaurants, including Babbo, Carbone, and The Grill. His writing has appeared in Eater, Bon Appétit, Food & Wine, and New York Magazine, among other publications.