wnyc.org / 93.9fm / am 820

New York Times food critic Frank Bruni recently took a turn on the other side of the table, working as a waiter for one week in a seafood restaurant in Cambridge, Massachusetts. He’ll tell us about the challenges of serving the public, and whether or not he has what it takes to be a good waiter.

Music: “Boogie Woogie Stomp,” “Root Groove,” “Jump,” and “Habanera” from Jump Start and Jazz: Two Ballets, by Wynton Marsalis