Pros: Expertly produced glimpse of the way it should be!
Cons: Not necessarily practical for most
Eric Ripert is the quintessential professional, and On the Line is evidence of such. The book provides a sometime dramatic glimpse inside the head (and heart) of an extraordinary restaurant and the crew responsible for making a spectacular experience for every guest. I most liked the behind-the-scenes 'timelines' of what goes on for, say, the porter or line crew. The food is an integral part of the book, but the life of the restaurant so very well portrayed in On the Line is what spoke to me.
This is a sophisticated book with complexity beyond the bounds of a the casual observer. Better yet, it is a great glimpse for a young member of industry looking for inspiration or the serious cook looking for the way it should be.