Imagine, for a moment, you're eating at an upscale restaurant. A special occasion, perhaps an anniversary. There's been a prolonged delay between the clearing of the appetizers and the arrival of the entrees. You don't know if there's an issue with the staff. Or the kitchen. And you aren't sure if it's time to complain or to whom. It turns out, you'd be better prepared for this situation if you'd already read The New Rules of Dining Out by Adam Reiner (LSU Press; 184 pages), a book that offers tips to improve the dining experience, an updated look at restaurant etiquette, and an explanation of how the restaurant staff, particularly the wait staff, might deal with your unfortunate delay.

Perhaps your bookshelf already contains the more famous books on hospitality. Anthony Bourdain's Kitchen Confidential, of course. But also, Setting the Table from Danny Meyer. Even Dining Out: A Global History of Restaurants by Katie Lawson and Elliot Shore. You might assume these books have taught you everything you need to know about the restaurant business, or possibly you're only interested in reading a new entry that's in conversation with these seminal works. You're in luck, because Reiner loops in these books, addresses them, and evolves their information for the modern dining experience. You'll find his perspective unique; Bourdain knew kitchens, while Reiner shares his own perspective and history as a server at many of the world's busiest and most famous restaurants.

You know, of course, that becoming an improved patron in a restaurant is not simply an excuse to feel like a better person when you're showing compassion to beleaguered staff members who've likely been berated by an unruly, unjustified customer within the last hour. Improving your role as a diner also comes with perks—it could be a free round of drinks, a free course from the chef, or a table when you were initially told a restaurant was booked. Perks are great, and they make you feel important. Reiner wants to show you how and when you should do both the things you think you should be doing, and how and when not to do the things you may have assumed were correct.

It's certainly possible that, if you already have a reservation for this weekend, you're the type of person who pulls out your phone to document the entire experience, from the first cocktail to the last plate of dessert. No judgment, at least not yet. But think, for a moment, about an important note from Reiner about snapping Instagram pictures at your table: "At the end of the day, the encroachment of technology has driven a wedge between what guests want and what restaurants are trying to do." Chances are, you're not even aware of the etiquette of using your phone in a restaurant. Again, Reiner wants to help. It's overwhelmingly possible you need to be reminded of the importance of being immersed in the dining experience, of being an actor rather than a spectator. You should consider it. Reflect. Improve. As Reiner suggests, make memories, not content.

And maybe you're not fond of tipping. Or don't know what's considered a proper tip these days. As Reiner notes, "In recent years, tipping culture in America has spiraled out of control, and the backlash among consumers has reached a fever pitch." You should know what's customary, and more importantly, what's not. For example, never use a tip as punishment or a bribe. Instead, as Reiner's book helps you understand, be mindful and learn the value of a generous tip.

There's a chance that you aren't interested in a book that sometimes veers into repetition, or one that could, at times, make you feel you're being chastised for your poorly developed dining habits. These can be valid concerns, sure, but ask yourself: if you hate the feeling of being scolded, look inward, and consider if it's time to improve.

Ultimately, The New Rules of Dining Out gives you tools to ensure you have more enjoyable dining experiences and to help you build better relationships with restaurant staff, from the front of house to the chef. By following its advice, you can become a regular at your favorite spots and maintain a positive relationship with your preferred bartender or server, making each visit memorable. With the knowledge gained from this book, you could be well on your way to finding that perfect dry martini.