The weekend is upon us. Friday and Saturday nights get busy and take a lot out of us. The pace is faster, the side stations are more crowded, and all of the saucers in the restaurant seem to hide. The guests do not seem to understand any of this and have far less patience. This [...]
Tag Archives | Food
I am trying to fight through the worst bout of writer’s block I have had since I started writing this blog. I started at least three different posts yesterday that ended up in the recycle bin. In my last post I promised to get back to some server related posts, but my brain has forced [...]
When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others. These were flexible sauces that stood the test of time. Fortunately, he could not predict how boring the average consumer would become. 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. I have always managed to stop short of that because I do not want this to be a blog that complains about the problems [...]
(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 [...]
- 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
- 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
- Automatic Gratuities Just Became Far More Problematic For Restaurants January 5, 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.