Before there was The Hospitality Formula Network, or even my original blog on serving, there was draft of what would become Tips2: Tips For Improving Your Tips. I was determined to make this book more than a “Serving For Rookies” version of a generic training manual. The contents of the book and of this website […]
Welcome To Tips Squared
Tips Squared was created to teach professional restaurant servers tips, tricks, and techniques that will help them improve the service they provide and increase the tips they receive. This is not the same tired advice you find in corporate restaurant training manuals. Instead, this is a site for servers written by a server. The skills discussed on this site are tested in the front of the house and represent the lessons learned over nearly two decades as a restaurant server.
Tips Squared also discusses life as a server. There are unique challenges that accompany working in the restaurant industry. Those challenges are addressed on this site as well as information to help you protect your physical health, personal safety, and legal rights. This is the knowledge you need to begin to make the most of every shift.
Tips Squared is one part of a larger network of websites known as The Hospitality Formula Network. Other sites in the network include The Manager’s Office, Foodie Knowledge, Restaurant Marketing Plan, and Restaurant Laughs. All of these sites are written by David Hayden. Mr. Hayden is a professional restaurant server, consultant, and author. In 2011, he released his first book, Tips2: Tips For Improving Your Tips, as a comprehensive training manual for restaurant servers. He received the awards for “Best Server in Kansas City” in 2010, 2011, and 2012. His goal is to help servers of all experience levels improve their tips, income, and quality of life.
Most Recent Post From Tips Squared
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 […]
Recently, I wrote a skill focus post on the importance of developing a positive rapport with your guests. In the post I emphasized the importance of letting the guest know that you liked them. Remember that one of the easiest ways to make someone like you is to let them know that you like them. […]
I truly want Tips For Improving Your Tips to become the web’s premeir site for server knowledge and the skills that help server’s increase their income. This site is filled with over 100 posts that help further that goal. This also means that can be a bit daunting to read. In order to make it […]
Of all of the concepts I have introduced on this blog and in my book, this week’s sales focus deals with the topic that I feel most strongly about. This is the one area I am most disappointed with how it is addressed by the restaurant industry. So many restaurant companies now refer to their […]
Several years ago, when I was starting my previous serving job, I had a moment of server panic. My new restaurant had just been voted the best restaurant in town. It was busy most every night. My sales were significantly higher than at my previous job. The problem was that my tips were virtually the […]
I am kind of a pain to go eat with. When I make reservations or arrive at any number of restaurants I have a conversation with the host/hostess. Before being seated I have to determine if certain servers are working that night. Then we all have to wait to get a table in their section. […]
Learning how to build and maintain rapport with your guests A friend recently sent me a message on Facebook before his shift. He is fairly new to the serving game, but from what I can tell he is improving quickly. He told me he was heading into a shift and needed to make good money. […]
Since the release of my book, I have had a chance to do a fair number of interviews. After the end of the formal interview, I have twice now been told how rare it is to find someone who looks at serving as a profession. This usually leads me to a correction. I think there […]
As servers, we often must come up with complaint responses when we encounter grievances that are not fully thought out. Whether it is that the dining room is too hot or the prices are too high. In many of these circumstances, we have nothing to do with the cause of the complaint. Usually, these are things […]
Let’s be honest for a moment. I am about to make a statement that is often acknowledged as truth, but seldom spoke aloud. No one in the industry will really doubt this statement. It is too controversial for most people to acknowledge on the record. Today, I am going to go into uncharted territory by […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- Why Not To Date Co-Workers August 14, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Serving Sober October 14, 2010
- Should Restaurant Servers Post Credit Card Receipts? October 23, 2013
- Meeting The Rude Restaurant Guest The Next Day May 23, 2013
- Transitioning From A Restaurant Manager To A Restaurant Server March 19, 2013
- The Blooper Reel February 14, 2013
- Five Questions To Know For A Restaurant Server Interview January 25, 2013
- Becki: As a server on sabbatical, I will say you were FAR...
- career server: The loser is the server who serves a table whose s...
- David Hayden: I found out about it when a friend who manages at ...
- Debbie Morella-Haynes: "This may seem like good news for servers, but it...
- Sugel: 6) Hours- This is a huge quality for life factor f...
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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.