This morning I read an article regarding the rising costs of food and how restaurants will respond.Â In the article former server Charles Ferruzza finds a pair of local restaurant owners who say they will refuse to raise prices to compensate for the increase in costs.Â The owners discuss absorbing the costs themselves or reducing […]
Tag Archives | Charles Ferruzza
When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others.Â These were flexible sauces that stood the test of time.Â Fortunately, he could not predict how boring the average consumer would become.Â In most modern chain restaurants the mother sauces would be […]
There have been several instances while writing posts for this blog where I have felt the need to place blame for the things that drive me crazy about the restaurant business.Â I have always managed to stop short of that because I do not want this to be a blog that complains about the problems […]
- 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
- 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
- The Blooper Reel February 14, 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...
Search by Topic
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.