In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality. It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.â€Â The problem is that food in a restaurant carries far more […]
Tag Archives | restaurant server
Why Not To Date Co-Workers
It is that time of year. Love — or at least heavy lust — is in the air. And in the restaurant business, that means just one thing: it’s too hot to sit on the patio. Well, that and co-workers are beginning their annual mating ritual. At last count, there are six confirmed couples at […]
Supply, Demand, and Chicken Wings
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 […]
The Evolution of Free Bread
In the far corner of Southeast Missouri is a town called Sikeston. If you have heard of Sikeston, MO it is probably because of a restaurant called Lambert’s Café. I’ve eaten at Lambert’s a number of times over the years, but don’t recall what I had. I always remember the food being good, but nothing […]
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.