Salmon is one of the least understood items on most restaurant menus. Servers are often unaware of what type of salmon is served out of their kitchen. Even more commonly servers are unaware of the unique selling points of the species they offer. This is problematic because premium salmon can warrant a premium price. It […]
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Foodie Friday: Salmon Basics
I spent most of my life disliking the flavor of salmon. Growing up most of the salmon I ate came from a can and was served in “patty†form. As I worked in casual dining restaurants I would occasionally try the salmon dishes only to be turned off by the lingering flavors it would leave […]
Five More Simple Tricks
These are a few more quick tricks that you may or may not be using. Several of these are common, but some may be new to you. If you missed the first batch, you can find it by clicking here. Steaks by Color: We have all had it happen.  A guest orders a steak medium […]
Foil To-Go: The Swan
So I was watching Ramsey’s Kitchen Nightmare’s the other night and saw a server make foil swan. Â I fully expected Chef Ramsey to lose his mind, but he seemed to really enjoy it. Â It is a waste of foil and not a particularly good way to package food. Â Chef Ramsey enjoyed it though which means […]
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.