Restaurants are growing more multilingual everyday. Hard working immigrants from throughout Latin America are respected and appreciated members of the restaurant world. The language barrier can be daunting, but overcoming it will help you appreciate some of the most interesting people in your restaurant. Learning enough Spanish to be able to communicate effectively is often […]
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This is the final installment of a four-part introduction. If you missed the previous posts on the overview, the guest’s perspective, and the manager’s perspective, click the links in this sentence. People ask me on occasion if I aspire to open my own restaurant one day. It always reminds me of the old Mitch Hedburg […]
Archeologists have recently discovered a cave in Egypt believed to be the first restaurant. Obviously it would not meet our modern interpretation of a restaurant. It is clear from inscriptions on the wall that people did come in and were served food. Barter took place and guests typically ate their food there. One inscription depicts […]
They say that no two snowflakes are ever the same. The number of possibilities in the formation of a snowflake leads to countless subtle differences. While this may be true, there are certain generalizations we can make about snowflakes. They are cold, white, and melt at temperatures above freezing. Snowflakes can be unique while still […]
Servers are required to constantly juggle multiple priorities on a minute-by-minute basis. Continually reevaluating what is the most urgent guest need and how to address other needs efficiently to prevent anticipatable needs from becoming urgent. Our guests, managers, and co-workers determine our priorities. All three of these groups have no problems speaking up and letting […]
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- Transitioning From A Restaurant Manager To A Restaurant Server March 19, 2013
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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.