The key to the success of a restaurant is mutual understanding and interaction between the owner, manager and chef. The book highlights the applied types of owners and employees in the context of practical work in the restaurant industry. Their motives, the most likely behavior, points of influence and their compatibility in terms of the results of joint work are considered. Different types of waiters are identified and management methods for each of them are proposed. Case studies and checklists reinforce the material of the book.