Introducing Waiters Today As I approach my second year of writing this blog, I am pretty impressed with the quality of the server blogs on the web. I think that some bloggers like Mike Q at Life On A Cocktail Napkin have significantly raised the bar with the quality of their writing. Other blogs like […]
â€œThey left me 15% and I didnâ€™t even charge them for their drinksâ€ â€“Rookie Server One of the fundamental truths you learn as a server is that hooking someone up with free drinks, food, etc. does not increase your tip. No matter how fundamental of a truth this is, it seems that every server has […]
After all the years I have spent in this business, I thought I had encountered most every type of guest. Working for over 13 companies in restaurants around the country had left me confident of this. My current job proved me wrong. My restaurant is located just blocks from the convention center. This has resulted […]
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 theœsimple tricks for servers series. If you missed the others, check out parts one, two, and three. These are some […]
I spend a fair amount of time on the sister site of this blog discussing guest behaviors that annoy servers.Â I am sometimes a guest as well.Â On the occasions when I take my tips and spend them at a restaurant, I expect quality service.Â While I tend to not critique servers, there are definitely […]
Â tagged banquets, can a restaurant keep part of my tips, gratuity, is a service charge legal, is a service charge the same as a tip, keeping part of the tip, large psrties, maggianos, mandatory service charge, private parties, restaurant lawsuit, server lawsuit, service charge, service charge in restaurant, stealing tips, Tips, what is a service […]
I had a conversation last night with some former servers about the â€œserving lifestyle.â€Â Â They fondly recalled sleeping until noon and closing down the late night bars.Â Â Those are some of the more glamorous parts of being a server.Â Â The part people donâ€™t often fondly recall is being uninsured and any injury being catastrophic.Â Â If you cannot work, you […]
Â The “how to” series continues this week with a lesson on how to fold a napkin. Â I will start with the standard triangle â€œstand upâ€ fold and then the more interesting â€œpouchâ€ fold.Â This may be very remedial to some, but most restaurants in America still use the standard â€œroll up.â€Â For the benefit of […]
Yesterday, I took a moment to give thanks to a number of people in the Kansas City restaurant community I am incredibly grateful for.Â Today, I feel there is an issue in this community that I can no longer ignore.Â Last week we suffered a tremendous loss as a community when one of our brightest […]
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 […]
I make no secret of the fact that I will endorse fully products that I feel help me be more effective as a server. In the past I have written about my favorite wine key, money clip, and slip-resistant shoes. So when a fellow server on Twitter was asking for a recommendation on some […]
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- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Serving Sober October 14, 2010
- What can I do to increase my online rank August 9, 2017
- Should Restaurant Servers Post Credit Card Receipts? October 23, 2013
- SD WAN Technology May 23, 2013
- 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.