The first restaurant I worked in is still one of the best I have experienced. The owner, Joe, was my dad’s best friend, and my dad would stop by almost every day. They always sat at Table 67.

Every table in Joe's restaurant had a clear view of the seaside except for Table 67, which faced a wall. But Joe held every meeting there, personal or professional, and gave the best seats to his guests. It was a simple lesson in hospitality that has stayed with me ever since.

Each issue of Table 67 shares a real example, explains what makes it work, and shows you how to use it in your own restaurant.