Yesterdays post on extra charges for the various items a guest requests caused me to ponder on a larger scale. It is remarkably common to hear guests say, could buy that steak/wine/etc at the store for half that much. This is the same principle as walking into a classic car dealership and demanding a price […]
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Supply, Demand, and Chicken Wings
By David Hayden on August 13, 2010 in Industry Facts, Server Knowledge, Skills
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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.