Salads have becoming much more confusing over the years. We have moved from iceberg and romaine to a variety of weeds, leafs, and greens. Spring mix and mixed greens can be found on even casual restaurant’s menus. Still the components of these mixtures can be a mystery to even the most knowledgeable foodies. Some of […]
About David Hayden
Author Archive | David Hayden
The Crazy Waiter Does It Again
One of the primary things I try to accomplish with these blogs is to provide a valuable reference source for the hospitality industry. I try to compile information and make it available to servers, managers, and foodies. So many sources of information are available online, but most are not designed specifically for servers. I try […]
Ahi Tuna & Mako Shark
Many month ago I came up with an idea. Seafood is one of the toughest areas for most servers to learn. Growing up in the Midwest most of the seafood I ate was called “fish” and usually served in “stick” form. Early in my restaurant career I served tilapia and cheap salmon. It wasn’t until […]
What Goes Around
The restaurant industry is a much smaller world than you would think sometimes. There are approximately 2.3 million servers in America at any given time. This is a constantly changing pool though as people get out of the industry or gets promoted within it. Approximately one out of every eighty working Americans is a server. […]
The Truth About Credit Card Theft In Restaurants
As discussed yesterday, Yahoo ran a front-page story from creditcards.com on Friday discussing types of people who you cannot trust with your credit card. The Yahoo headline is pictured above and makes it clear that servers are on the list. While the actual article includes eight groups, the headline very clearly implies that you should […]
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.