With the rise of social media, it is becoming more common to read stories of servers posting the credit card receipts of guests to show the size of the tip they received. This can include terrible tips that guests have left. It has also grown to include showing the incredible tips left by celebrities and […]
Welcome To Tips Squared
Tips Squared was created to teach professional restaurant servers tips, tricks, and techniques that will help them improve the service they provide and increase the tips they receive. This is not the same tired advice you find in corporate restaurant training manuals. Instead, this is a site for servers written by a server. The skills discussed on this site are tested in the front of the house and represent the lessons learned over nearly two decades as a restaurant server.
Tips Squared also discusses life as a server. There are unique challenges that accompany working in the restaurant industry. Those challenges are addressed on this site as well as information to help you protect your physical health, personal safety, and legal rights. This is the knowledge you need to begin to make the most of every shift.
Tips Squared is one part of a larger network of websites known as The Hospitality Formula Network. Other sites in the network include The Manager’s Office, Foodie Knowledge, Restaurant Marketing Plan, and Restaurant Laughs. All of these sites are written by David Hayden. Mr. Hayden is a professional restaurant server, consultant, and author. In 2011, he released his first book, Tips2: Tips For Improving Your Tips, as a comprehensive training manual for restaurant servers. He received the awards for “Best Server in Kansas City” in 2010, 2011, and 2012. His goal is to help servers of all experience levels improve their tips, income, and quality of life.
Most Recent Post From Tips Squared
Serving rude restaurant guests leaves you with very few options. In order to maintain my faith in humanity, I tend to chalk it up to a bad day or having a bit too much to drink. Sometimes you just have to grin and bear it knowing that they will be gone in a few hours […]
Transitioning from a restaurant manager to a restaurant server was one of the more surreal experiences of my career. I knew in advance it would take time to acclimate to my new role, but did not quite know what to expect. As a manager I felt that I was missing out on a great deal […]
Live TV is an art form I have great appreciation for. The people who perform it can seemingly handle anything. They know like the great stage actors before them that the show must go on. In a way it is very much like waiting tables. No matter what the guests say to you as a […]
Some of the most common questions I receive from friends are regarding upcoming server job interviews. They want to know what questions to expect and the best answers to give. The first part is easy because there are five questions you can expect in most every server interview. The second part is a bit more […]
In the past I have warned restaurant owners about the difference between a tip and a service charge. Collectively restaurant companies nationwide faced settlements well into the eight figure range for ignoring the difference between these who terms. The lingering issue to be determined was whether automatic gratuities were legally a tip or a service […]
Lately I have spent a great deal of time playing restaurant matchmaker. One of the cool, but unexpected, results of writing this blog is getting to know some of the top restaurant owners in the area. I always encourage them to let me know when they have a job opening. This is handy because it […]
If we are going to be honest, we have to admit that most restaurant server training manuals do not adequately prepare servers to create highly satisfied guests and make above average tips. In fact, most server training manuals leave waiters and waitresses frustrated and demoralized. Corporations spend absurd amounts of money training servers on sales […]
Since most of you are not from Kansas City, a bit of background is in order. The most popular show on our local public television station is called Check Please. It is a show that allows three people to talk about their favorite restaurant. Each of the three guests selects a restaurant and all three […]
I am about to violate one of the most basic rules of marketing and give you an insider’s look at the world of self-publishing in the digital age. I probably shouldn’t write this post. My morning coffee hasn’t kicked in and I can tell you that this post will eventually pulled from the site before […]
Introducing Waiters Today As I approach my second year of writing this blog, I am pretty impressed with the quality of the server blogs on the web. I think that some bloggers like Mike Q at Life On A Cocktail Napkin have significantly raised the bar with the quality of their writing. Other blogs like […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- Why Not To Date Co-Workers August 14, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Serving Sober October 14, 2010
- Should Restaurant Servers Post Credit Card Receipts? October 23, 2013
- Meeting The Rude Restaurant Guest The Next Day May 23, 2013
- Transitioning From A Restaurant Manager To A Restaurant Server March 19, 2013
- The Blooper Reel February 14, 2013
- Five Questions To Know For A Restaurant Server Interview January 25, 2013
- Becki: As a server on sabbatical, I will say you were FAR...
- career server: The loser is the server who serves a table whose s...
- David Hayden: I found out about it when a friend who manages at ...
- Debbie Morella-Haynes: "This may seem like good news for servers, but it...
- Sugel: 6) Hours- This is a huge quality for life factor f...
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.