One of the first serving tricks that most servers learn is how to carry two glasses in one hand.Â This is a basic skill of serving and will save many unnecessary trips if you work in a restaurant that discourages trays.Â The shortcoming is that you are still limited to carrying three glasses at once.Â […]
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.Â I was determined to make this book more than a â€œServing For Rookiesâ€ version of a generic training manual.Â The contents of the book and of this website […]
One of the first posts on this blog explained my fascination with cherry limeades that pre-dates my Arnold Palmer affection. Â I wrote of the benefits of pitching every table a â€œmean cherry limeade.â€Â Eventually, I even posted my recipe for a cherry limeade.Â A funny thing happened with my most recent job change.Â I was […]
Recently, I wrote a skill focus post on the importance of developing a positive rapport with your guests.Â In the post I emphasized the importance of letting the guest know that you liked them.Â Remember that one of the easiest ways to make someone like you is to let them know that you like them.Â […]
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.Â This site is filled with over 100 posts that help further that goal.Â This also means that can be a bit daunting to read.Â 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.Â My new restaurant had just been voted the best restaurant in town.Â It was busy most every night.Â My sales were significantly higher than at my previous job.Â The problem was that my tips were virtually the […]
I am kind of a pain to go eat with.Â When I make reservations or arrive at any number of restaurants I have a conversation with the host/hostess.Â Before being seated I have to determine if certain servers are working that night. Â 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.Â He is fairly new to the serving game, but from what I can tell he is improving quickly.Â He told me he was heading into a shift and needed to make good money.Â […]
Since the release of my book, I have had a chance to do a fair number of interviews.Â 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.Â This usually leads me to a correction.Â I think there […]
As servers, we often must come up with complaint responses when we encounterÂ grievances that are not fully thought out.Â Whether it is that the dining room is too hot or the prices are too high.Â In many of these circumstances, we have nothing to do with the cause of the complaint.Â Usually, these are things […]
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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.