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 […]
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I wrote the following a while back as part of a much bigger project. After yielding to the advice of everyone who read it, it ended up on the cutting room floor. I picked it up off the floor and decided to share it here. This is something most servers struggle with at some point. […]
I have one hard and fast rule when it comes to waiting tables. No one dies on my watch. I have had several guests leave the restaurant in an ambulance, but none of them have died. It is a simple thing, but it helps me sleep better at night. I may not be changing the […]
As you are reading this, I am most likely sitting in a courthouse awaiting a trial. Not my trial or anything of that nature. I was summoned for jury duty. If this is the last post for a while, you will know I was sequestered for the crime of the century. In anticipation of my […]
I am still incredibly grateful for my recent guest post on tipping. It inspired my response that discussed the economics of tipping. It also raised a few other interesting points that I am now learning are common misconceptions about restaurants. For people who have never worked in a restaurant, these misconceptions can easily be mistaken […]
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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.