Yesterdays post on extra charges for the various items a guest requests caused me to ponder on a larger scale. It is remarkably common to hear guests say, could buy that steak/wine/etc at the store for half that much. This is the same principle as walking into a classic car dealership and demanding a price […]
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Extras and Upcharges
I received a message the other day from a friend and reader of the blog who is not in the business. She recounted going out to eat and asking for a few extras. When the bill came it was filled with minor charges for each of the items she requested. Her concern was not that […]
The Evolution of Free Bread
In the far corner of Southeast Missouri is a town called Sikeston. If you have heard of Sikeston, MO it is probably because of a restaurant called Lambert’s Café. I’ve eaten at Lambert’s a number of times over the years, but don’t recall what I had. I always remember the food being good, but nothing […]
A Tale of Three Burgers
“It was the best of burgers, it was the worst of burgers, it was the burger of value, it was the burger of expense, it was the burger of service, it was the burger of incredulity, it was the burger of quality, it was the burger of waste, it was the burger of hope, it […]
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.