This weekâ€™s skill focus is about using adjectives to sell food.Â Please donâ€™t close the window.Â Go ahead and take a moment to groan and roll your eyes.Â Itâ€™s cool.Â I understand that instinct.Â I have sat through this lesson before.Â Get it out of your system.Â I will just wait here. Feeling better?Â I […]
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Welcome to the final installment of â€œbest ofâ€ week on The Hospitality Formula Network.Â Today I am looking back to where it all began.Â Tips2 was the original focus when I began blogging.Â It is still the largest blog on the network and in my opinion the one that can have the most impact on […]
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 […]
For those of you who missed it, this blog was written up in the local alternative weekly paper.Â If you want to check out the story (or just find a really cheesy waiter pic of me), click here.Â I do feel it necessary to point out that I am far more humble than the article […]
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- My Response: 25 Things Chefs Never Tell You September 16, 2010
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- 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
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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.