I just scheduled myself for the ServSafe Manager's test. I was certified with Luby's in '97 and paid my own in 2004. I like to stay current in case I get the urge to change jobs or start catering again! Besides, it's fun to refresh knowledge about the "right way" to do things. I know we all have things we do that don't follow the "standards" (just look at the discussions about curing!) but I like to have the current standard to gauge how I'm doing from the business side. There was an article recently about a home cook/writer that had the health inspector into her house. She failed miserably and some of the things restaurants take as norms are what cooked her goose. Things like having hand washing materials at the kitchen (dish) sink!! Anyway, if you have a few $ to spare and want an interesting few hours, order the book, review, and take the test!! It's better than Jeopardy!