3. What sorts of customers does Tom H attract?
(a) Foodies.
(b) Jocks and sports agents.
(c) Celebrities and gossip columnists.
(d) Artists and writers.

4. What does Bourdain prepare for the owner of Coco Pazzo Teatro?
(a) A fusion dish.
(b) A rustic seafood dish.
(c) An exotic Asian dish.
(d) A homestyle American dish.

5. What is Steve's position at Brasserie Les Halles?
(a) Line cook.
(b) Sous-chef.
(c) Night porter.
(d) Executive chef.

6. How old is Bourdain when he lands a job at Tom H?
(a) Twenty-seven years old.
(b) Twenty-two years old.
(c) Twenty-five years old.
(d) Twenty-four years old.

7. What area of New York City is Tom H found?
(a) The meatpacking district.
(b) The theater district.
(c) The financial district.
(d) The diamond district.

8. Why does Bourdain go to Tokyo for Les Halles?
(a) To show the chefs and cooks how to make their food identical to the New York location's.
(b) To dine at the restaurant undercover and write an assessment.
(c) To meet and greet the new chefs at the Tokyo location.
(d) To research new cooking techniques.

9. What does Bourdain admit about the kitchen environment?
(a) It is not suitable for everyone, especially women.
(b) It is the dirtiest place in the restaurant, including the bathroom.
(c) It is a place for men to bond.
(d) It is a playground with knives.

10. What experience does Bourdain detest?
(a) Working in New York City.
(b) Working for the owner of Let's-Call-It-Gino's.
(c) Working long hours at a new restaurant.
(d) Working at a restaurant in Baltimore.

11. What sort of cuisine does Let's-Call-It-Gino's serve?
(a) Northern Italian cuisine.
(b) Sicilian cuisine.
(c) Latin American cuisine.
(d) Home-style American cuisine.

12. At what point does Bourdain realize it is time to fire a worker?
(a) When the person is unable to do his job consistently and professionally.
(b) When a person shows a lack of respect towards Bourdain.
(c) When a person becomes a hindrance to the business.
(d) When a person's behavior becomes a detriment to himself or the kitchen.

13. Whom does Bourdain hire as his sous chef at Coco Pazzo Teatro?
(a) Dimitri.
(b) Mario.
(c) Steven.
(d) Luis.

14. What does the night porter do?
(a) Cleans the restaurant and takes out the trash after closing.
(b) Balances the books after closing.
(c) Operates the phones and deals with administrative tasks after closing.
(d) Escorts the customers to the valet.

15. What does Bourdain say he is always aware of in "Department of Human Resources"?
(a) The importance of maintaining an enjoyable work environment.
(b) How his workers probably feel underpaid and underappreciated.
(c) The potential impact of his words or actions on the staff.
(d) The long list of administrative work to deal with.