It's obvious that Shaw enjoys fine dining, and wants his readers to have enjoyable experiences too. His tips about what to do to get the best treatment at a restaurant are useful and fairly interesting, even if they are mostly just good sense. It's when he starts overthinking the fairly basic proposition--that most diners just want a good meal, good service, congenial atmosphere, an affordable price--that he lost me. The philosophy of restaurants, the intricacies of food sourcing and restaurant marketing, seemed pretentious, only of interest to restauranteurs and exceptionally dedicated foodies.
Interesting, sometimes boring in parts. I am a foodie, so I read all kinds of books like these. Actually my favorite part about the book is where the author talks of his Dad at the beginning and how he became interested in food, he sounded like a great guy! I wish he would have wrote more about him.