From Edward’s own experience as a Parisian waiter, he shares his observations of the hidden underbelly of bistros, the corruption of money-hungry management, and the bonds formed between waiters as they battle being overworked and underpaid, while dreaming of the day they can leave the ruthless world of waiting. And - it was heartening to see that, in spite of the backbreaking labour, the often inhuman working conditions and a myriad of other challenges, that Edward Chisholm still manages see and appreciate the transcendent shimmer of Paris. It is the dying, noble profession that so many have tried to document and bring to life through various pieces of media, failing to do so because a blemish is missing or a character is out of place.

Edward's story took me back forty years to when I was a young Australian working in English hotels and on French farms during what was then a rite of passage for many young Australians -- the European working holiday. This is a fascinating book, full of anecdotes that would sound far-fetched in a work of fiction, but that are all absolutely true. As he observes, “Slice a Parisian bistro in half and you [have] a startlingly accurate cross-section of contemporary French society. It’s a febrile world, full of uncertainty, and the living conditions of these waiters are often not much above destitution.Thoroughly recommend this book for anyone who wants an insight into the French at all levels of society. It's well-written with some lovely passages and oddly well-remembered dialogue, taking you into the underbelly of Paris. For all the infectiously intense moments and the genuine interest Chisholm drags out of his experience, it is still unclear why anyone would wish to become a waiter in such a bustling city.

The book is heavily based around the restaurant so while there's not much in the way of actual events, the characters and interpersonal relationships are entertaining enough that you'll enjoy yourself. Gripping, heartwarming, humorous and occasionally terrifying, I am recommending this book to anyone who has ever eaten in a restaurant, visited a major European city or tried to speak French in a world where only French will suffice.

Unable to find work after graduating from a London university, Chisholm followed his girlfriend to Paris looking for any type of work that he could find. It is a strongly held belief in Paris that ‘French vineyards only send the bottles that are corked to England’, because we’d not notice. The independent-minded quarterly magazine that combines good looks, good writing and a personal approach.