Last night I was thinking about rollups. Over the course of my serving career I have done a few rollups. I started wondering exactly how many I had done though. I opened up an excel spreadsheet and set out to determine how many I had done over the years. The answer surprised me. I have […]
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It happens every year. There is a phenomenon that I have never understood that is taking place. It defies all logic, but occurs annually like clockwork. It can only be summarized at a collective freak out that sweeps most of the nation simultaneously without anyone acknowledging it. People stop eating out for the first two […]
Four years ago, I took a big step up in restaurants to start my current job. A co-worker’s girlfriend recommended me to her boss. I interviewed and was hired on the spot. I still remember the way it felt walking into the restaurant for that interview. How impressive the building was. How professional the staff […]
I have worked for a number of companies and managers over the years that repeated a similar mantra. “Running hot food from the window is the top priority.” This is often heard from the mouths of managers, kitchen staff, and expediters. It has been emphasized so often that it is often accepted as factual. While […]
Today, I want to share a feat that I quite frankly feel is remarkable. I don’t want to sound as if I am bragging, but this is something that might be worth it. I work for a corporately owned restaurant and have for nearly four years. This means that I have an employee file […]
- 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
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- Debbie Morella-Haynes: "This may seem like good news for servers, but it...
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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.