Selling is a complex topic. In the first part of this series, I discussed how most managers and corporations fail to encourage servers to sell in the right way. The second part dealt with the fact that we are all salespeople and in fact selling is part of hospitality. If you haven’t read part two […]
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You are a salesperson. I have never met you, but I am confident in that statement. By way of explanation let me say that Sunday night I had one of the greatest nights of my life. I saw Michael Franti and Spearhead perform and it was the greatest concert I have ever attended. I have […]
Search engine results are one of the most amusing parts of writing a blog. I get to see what people are searching for that lands them on this page. Almost every day someone lands on this page looking for sales techniques. Upon closer examination I am seeing a trend of the phrasing of the searches. […]
One of the biggest stumbling blocks to servers when trying to make the jump from casual dining to nicer restaurants is describing nightly specials. Learning to describe the dish in a way that makes it sound appealing without tasting or possibly even seeing the item can be difficult. Many restaurants offer multiple specials on any […]
I was recently having a conversation with a group of co-workers including one who I had trained the week before. The topic of Mezcal came up. I gave up drinking years ago and well before the current Mezcal craze hit the Midwest. The new server, with an impressive bartending resume, began to describe it to […]
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- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Serving Sober October 14, 2010
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- 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
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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.