This book tells you why restaurants present the menu in a foreign language, why waiters use funny accents, the truth about trolleys and why brasseries don't give you bread plates. It also questions whether you really can gauge the expertise of an establishment by the size of the wine glass and gives information on how to book a table, order a meal, pay the bill and leave a tip as well as appropriate restaurant jokes and cartoons.
Used availability for Clement Freud's No One Else Has Complained