They say you gotta give the people what they want. In this case it seems to be crabs. The number of searches I have seen this week that landed on my crab post is overwhelming. So I decided to revisit my favorite decapods. The previous post was a bit more scientific and specific. Today, I […]
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Olive Oil and Balsamic Vinegar
Regular readers of this blog may have realized already that I hate getting stumped by my guests. I have spent thousands of hours researching food to prevent this from happening. Last night I was asked a question so simple I should have known the answer. They asked me what makes vinegar “balsamic.â€Â One theory was […]
Espresso Drinks
During the writing of one of these posts between 20 and 60 ounces of coffee is consumed by the author. While Microsoft Word is firing up on my Mac, I start the first pot in one of the three coffee makers, e.g., commercial espresso machine, in my kitchen. I sit down and write a basic […]
How Wild Fish Is Caught
Your guests are becoming more eco friendly than ever before. Organic, sustainable, free range, cruelty free, locally grown, and a variety of other catch phrases that were unheard of when I started waiting tables are now common place. Most all of these are easy enough terms to understand because they are relatable. We understand grazing […]
Cherry Limeade Recipe
A brief break between shifts on a double today. I have worked exceptionally little over the last two weeks. This of course meant that it was too hot for anyone to sit on the patio this afternoon for my patio shift. A piece of Sockeye Salmon over a mushroom risotto with a white wine sauce […]
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.