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What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for their passion for eating out, with their cities boasting some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose, and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part exposé, this book is as brilliant as it is brave—an inspiration for anyone stuck for conversation over dinner.