Live TV is an art form I have great appreciation for. The people who perform it can seemingly handle anything. They know like the great stage actors before them that the show must go on. In a way it is very much like waiting tables. No matter what the guests say to you as a […]
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After returning from a brief vacation to visit the best Columbia, MO dentist I know and documenting the Jardines mess, it is time to get things back to normal. This is the fourth installment of the “simple tricks for servers” series. If you missed the others, check out parts one, two, and three. These […]
One of the first posts on this blog explained my fascination with cherry limeades that pre-dates my Arnold Palmer affection. I wrote of the benefits of pitching every table a “mean cherry limeade.” Eventually, I even posted my recipe for a cherry limeade. A funny thing happened with my most recent job change. I was […]
Five tricks to make your sidework easier. I haven’t written one of these posts in a while. The first and second versions of this recurring feature were very popular. In defeating the case of writer’s block I seem to have shaken today, I decided to write another set of these tricks to make your jobs as […]
(Note: In yesterdays post I discussed why I feel it is beneficial to memorize orders. I will not recap to avoid redundancy, which itself if redundant in this post.) I am terrible with names. Not particularly good with faces either. I will forget three things every time I take a trip. I promise I will […]
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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.