Summary of Danny Meyer's Setting the Table

By IRB Media

Please note: This is a companion version & not the original book. Book Preview:

#1 I’ve learned more about life from people than from books. I’m on the road a lot, and when I travel, I visit food markets, pastry shops, butchers, and grocery stores. I read menus posted outside restaurants. I watch the residents argue back and forth with the merchants over the virtues of their wares.

#2 I have always been curious about what people eat, and as I grew up, I developed a fascination with food. I would swap and share sandwiches with other kids at school, not because the other kids’ lunches were better, but because this was the best way to learn about another family.

#3 I have a passion for discovering the best food and restaurants, and I have applied this passion to the restaurant business. I have a list of ten things that can be expected from an Indian restaurant in New York, and then I ask myself what Tabla might add to these expectations.

#4 My parents, Roxanne and Morton Louis Meyer, had spent the first two years of their marriage in the early 1950s living in the city of Nancy, capital of the French province of Lorraine, where my dad was posted as an army intelligence officer.

• Language: English
• Publisher: IRB Media
• Release date: May 14, 2022
• ISBN: 9798822519640

IRB Media

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Insights on Danny Meyer's Setting the Table

Contents

Insights from Chapter 1

Insights from Chapter 2

Insights from Chapter 3

Insights from Chapter 4

Insights from Chapter 5

Insights from Chapter 6

Insights from Chapter 7

Insights from Chapter 8

Insights from Chapter 9

Insights from Chapter 10

Insights from Chapter 11

Insights from Chapter 12

Insights from Chapter 13

Insights from Chapter 1

#1

I’ve learned more about life from people than from books. I’m on the road a lot, and when I travel, I visit food markets, pastry shops, butchers, and grocery stores. I read menus posted outside restaurants. I watch the residents argue back and forth with the merchants over the virtues of their wares.

#2

I have always been curious about what people eat, and as I grew up, I developed a fascination with food. I would swap and share sandwiches with other kids at school, not because the other kids’ lunches were better, but because this was the best way to learn about another family.

#3

I have a passion for discovering the best food and restaurants, and I have applied this passion to the restaurant business. I have a list of ten things that can be expected from an Indian restaurant in New York, and then I ask myself what Tabla might add to these expectations.

#4

My parents, Roxanne and Morton Louis Meyer, had spent the first two years of their marriage in the early 1950s living in the city of Nancy, capital of the French province of Lorraine, where my dad was posted as an army intelligence officer.

#5

My father, who was a travel agent, built up a collection of magazines about France. He would plan customized driving tours for his clients, who loved his attention to detail. His business thrived, and I was proud when I told people my dad had become president of the American Society of Travel Agents.

#6

My father was a hedonist, a gastronome, and a man who passionately savored life. He loved the excitement and risk of the racetrack, and he gave me a taste for it. He was also a businessman, and his company went bankrupt sometime in the late 1960s.

#7

My father, who was also named Irving, was a hotelier in Italy. He was sure that becoming a hotelier would be his ticket to fortune. But he was constantly away from home, dealing with strikes and problems at the hotels.

#8

I have always been afraid to expand my business too quickly. I'm not risk-averse, but I have tight self-control, and I am not a gambler. I go to Saratoga one weekend a year, and losing even a $10 bet at the track bothers me immensely.

#9

My parents had a shared love of modern art, music, and travel. They took vacations alone together at least twice a year, and with us in tow three times a year. They would take us to France when