Rule Five: Always recommend what is in the guestâ€™s best interest, not yours. Â Â (Note: There are many hyperlinks today that will send you to posts were I have previously addressed specifically issues that I address in this post.) This is the second time in two days I have sat down to write this […]
Tag Archives | Selling
There really is no greater subtle statement of status in a restaurant than having a great bottle of wine on your table.Â The surrounding tables all take notice.Â It is a declaration of class and announces to the dining room that you can afford the finer things in life.Â It is a reward.Â It is […]
I suppose I should start this post by thanking all of the servers who are still reading after my six post series on management and motivation.Â I know it is a server blog, but I also recognize that a large portion of my readership is comprised of managers.Â I hope those who read it found […]
The old adage says, â€œThere is no such thing as a free lunch.â€ Whoever said this wasnâ€™t looking hard enough. Today it seems every restaurant is offering some sort of deal. Prices are being slashed. â€œBuy one get one freeâ€ is a growing part of the lexicon. Restaurants that previously never would have thought of […]
Selling is a complex topic.Â In the first part of this series, I discussed how most managers and corporations fail to encourage servers to sell in the right way. The second part dealt with the fact that we are all salespeople and in fact selling is part of hospitality.Â If you havenâ€™t read part two […]
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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.