Jacob Tomsky has worked in hotels for more than a decade, doing everything from valet parking to manning the front desk. He's checked you in, checked you out, separated your white panties from the white bed sheets, parked your car, tasted your room service, cleaned your toilet, denied you a late check out, given you a wake-up call, eaten M&Ms out of your mini-bar, laughed at your jokes, and taken your money. And in Heads in Beds, he pulls back the curtain on the hospitality business.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

Millions of people have, at some point in their lives, waited tables. Some did it only in college or got out by sheer determination, good luck...or suicide. Others took it on as permanent employment. And many remain haunted by nightmare scenarios where they are the sole servers in restaurants packed with complaining patrons. For all those disenchanted current and former food service employees, Darron Cardosa has your back.

From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

Tipping is huge in America. Almost everyone leaves at least one tip every day. More than five million American workers depend on them, and we spend $66 billion on tips each year. And everyone recognizes that queasy feeling - in bars and restaurants, barbershops and beauty parlors, hotels and strip clubs, and everywhere else - when the check arrives or the tip jar looms. Omnipresent yet poorly understood, tipping has worked its way into almost every part of daily life.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality.

When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish - owned, designed, and managed by award-winning cocktail aficionado Eric Alperin - quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

When a scandalous news story splashed across mainstream media about an elite escort agency in Las Vegas, people were shocked to learn there was a tiny mastermind behind the company: a small town girl from Oregon named Jami Rodman who went by the pseudonym Haley Heston.

In Cruise Confidential, Brian David Bruns spills the dirt - or, in this case, the dirty water - on those romantic, fun-filled vacations at sea. His hilarious chronicle of the year he spent working for Carnival Cruise Lines takes listeners down into the areas where the crew works and lives, leaving listeners gasping with laughter as they're assaulted nonstop with events that range from the absurd to the utterly bizarre. Stewards fighting over food. Cutlery allowances and other nonsensical rules.

Longtime ATF agent Ken Croke had earned the right to coast to the end of a storied career, having routinely gone undercover to apprehend white supremacists, gun runners, and gang members. But after a chance encounter with an associate of the Pagan Motorcycle Gang created an opening, he transformed himself into “Slam,” a monstrous, axe-handle wielding enforcer whose duty was to protect the leadership “mother club” at all costs.

A memoir of unblinking honesty and poignant, laugh-out-loud humor, Blackout is the story of a woman stumbling into a new kind of adventure - the sober life she never wanted. For Sarah Hepola, alcohol was "the gasoline of all adventure". She spent her evenings at cocktail parties and dark bars where she proudly stayed till last call. But there was a price. Publicly, she covered her shame with self-deprecating jokes, and her career flourished, but as the blackouts accumulated, she could no longer avoid a sinking truth.

A remarkable writing debut, filled with indelible moments, The Buy Side shows as no book ever has the rewards—and dizzying temptations—of making a living on the Street. Growing up in the 1980’s Turney Duff was your average kid from Kennebunk, Maine, eager to expand his horizons. After trying – and failing – to land a job as a journalist, he secured a trainee position at Morgan Stanley and got his first feel for the pecking order that exists in the trading pits.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.