Each year many books are published which serve to enhance the mystique of famous London restaurants and the chefs who work in them. Here, for the first time, a leading chef strips away that mystique and tells us how a restaurant really works. Andrew Parkinson takes us behind the scenes and reveals the complex human, economic and technical processes involved in putting a steak on your plate. How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you deal with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundreds of people at twenty minutes' notice? 'Cutting It Fine' answers all the questions we have ever pondered, and reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.