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Daniel Golio
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Restaurant Confidential: The Down and Dirty Exploits of a Restaurant Manager Paperback – September 21, 2023

by Daniel Golio (Author)
3.7 out of 5 stars 4 ratings
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Restaurant Confidential is a memoir of the author’s professional life in the hospitality and restaurant industry from his time as a Sous Chef to Director of Food and Beverage. The book recalls the author’s down and dirty exploits of being in the hospitality industry starting from the late 1970’s until the early 2020’s and provides a detailed account of such major events as the Lufthansa Heist at JFK International airport, the 1977 Blackout in New York City; all of which the author has personally experienced during his time working in the hospitality and restaurant industry.

Restaurant Confidential discusses the down and dirty of working in the hospitality and restaurant industry as well as what it is like to own and operate an event planning and catering company. The author gives an accurate description of working on 42nd street in New York City in the late 1970s until the mid-1980’s. His personal accounts and down and dirty exploits of working on West 42nd Street which “Rolling Stone Magazine” had once declared the “sleaziest block in America” is truly an accurate accounting of life on 42nd street. From topless bars and peep shows to adult theaters and sex shops, the “Duce” was a dangerous place to operate a restaurant. The open meat rack of prostitutes and the sale of illegal drugs, robbery and murder was an everyday occurrence. The author recalls his dealings with pimps and the crazies and odd customers that would frequent his restaurants like the naked cowboy or the religious fanatics that would tell customers to repent that the world is coming to an end.

The book is filled with anecdotes from the restaurant industry like a female bartender who tries to steal but does not have the smarts. “She would not ring up the sale of bottled beer and then stuff twenty dollars bills in her bra. Problem was when she came to work her bra size was a 34B and at the end of her shift she was a 36 C “

Restaurant Confidential also provides insight into the following hospitality and restaurant industry topics:
•What it’s really like to work in a restaurant
•Why most celebrity chefs can’t cut it
•How to catch a dishonest employee
•How to steal one hundred dollars a day
•How to spot counterfeit money
•Food and beverage control Systems
•The ins and outs of event planning and catering
•The importance of inventory control
•What it takes to teach in the hospitality industry

If you ever wondered what it is really like to work in the hospitality and restaurant industry this book is a must read.
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  1. Print length
    232 pages
  2. Language
    English
  3. Publication date
    September 21, 2023
  4. Dimensions
    6 x 0.53 x 9 inches
  5. ISBN-13
    979-8861974684
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Product details

  • ASIN ‏ : ‎ B0CJHCRZHL
  • Publisher ‏ : ‎ Independently published
  • Publication date ‏ : ‎ September 21, 2023
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 232 pages
  • ISBN-13 ‏ : ‎ 979-8861974684
  • Item Weight ‏ : ‎ 11.2 ounces
  • Dimensions ‏ : ‎ 6 x 0.53 x 9 inches
  • Customer Reviews:
    3.7 out of 5 stars 4 ratings

About the author

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Daniel Golio

Daniel Golio

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Daniel Golio was born in East Harlem, on Pleasant Avenue in New York City. An author, teacher and restaurant consultant. Mr. Golio started his culinary career as a Sous Chef in Italian restaurants in New York City and then went on to serve as the Director of Food and Beverage for such concerns as the Biltmore, Roosevelt and Milford Plaza hotels in New York City; as well as the Food and Beverage Director for JFK International airport.

As owner of Manhattan Parties, an upscale event and catering company, Dan has planned events for the television show Entertainment Tonight, and such companies as the Ford Modeling Agency, Cover Girl Makeup, Petrossian Caviar NYC, the Bank of Italy, WBLS Radio in New York and countless television commercials and music videos.

Mr. Golio holds certificates in Wine Appreciation from both the French and German Councils and for over twenty-five years has taught wine appreciation classes for the New School of Social Research and the Art Institute of NYC. He holds a degree in Culinary Arts from New York technical College, a bachelor’s degree in economics and a master’s degree in business from the State University of New York

Although semi-retired, Dan has taken to writing books about food and wine and crime novels set in New York City.

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3.7 out of 5 stars
4 global ratings

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Top reviews from the United States

  • Claire Herbert
    4.0 out of 5 stars Fun Read
    Reviewed in the United States on July 25, 2024
    This was a quick , fun read about what goes on in the restaurant industry. I enjoyed it and I definitely recommend it.
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