When I started my first serving job years ago I worked for a company I will affectionately refer to as “Five Four.â€Â That isn’t what it says on the signs out front, but it what we all called it. My first day a manager who introduced himself as “CSV†told me that if I couldn’t […]
Tag Archives | Server
Regional Barbeque Styles
As a rule I attempt to be unbiased in my writings on this blog. When I express a controversial opinion I try to balance it out with a contrasting opinion. The advice I give on serving comes solely from my experience, testing, and observation. Opinions just convolute the message and make it less applicable for […]
Cost vs Profit
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 […]
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 […]
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.