Â In continuing the â€œhow toâ€ series on this blog, we are turning from glasses to how to carry threeÂ plates.Â Carrying three plates in one hand is one of the first tricks many servers are required to learn.Â You can always spot a new server as they carefully walk through the dining room with two […]
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Before there was The Hospitality Formula Network, or even my original blog on serving, there was draft of what would become Tips2: Tips For Improving Your Tips.Â I was determined to make this book more than a â€œServing For Rookiesâ€ version of a generic training manual.Â The contents of the book and of this website […]
One of the first posts on this blog explained my fascination with cherry limeades that pre-dates my Arnold Palmer affection. Â I wrote of the benefits of pitching every table a â€œmean cherry limeade.â€Â Eventually, I even posted my recipe for a cherry limeade.Â A funny thing happened with my most recent job change.Â I was […]
Of all of the concepts I have introduced on this blog and in my book, this week’s sales focus deals with the topic that I feel most strongly about. This is the one area I am most disappointed with how it is addressed by the restaurant industry. So many restaurant companies now refer to their […]
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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.