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Tag Archives | service charge
I am still incredibly grateful for my recent guest post on tipping. It inspired my response that discussed the economics of tipping. It also raised a few other interesting points that I am now learning are common misconceptions about restaurants. For people who have never worked in a restaurant, these misconceptions can easily be mistaken […]
In my continuing attempt to find a good Monday feature, I have decided to share some of the more fun or interesting things I have read over the last week. I’m not really putting a minimum number of in because I don’t want to ever post filler. These are just random restaurant related articles that […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- Why Not To Date Co-Workers August 14, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Serving Sober October 14, 2010
- Should Restaurant Servers Post Credit Card Receipts? October 23, 2013
- Meeting The Rude Restaurant Guest The Next Day May 23, 2013
- Transitioning From A Restaurant Manager To A Restaurant Server March 19, 2013
- The Blooper Reel February 14, 2013
- Five Questions To Know For A Restaurant Server Interview January 25, 2013
- Becki: As a server on sabbatical, I will say you were FAR...
- career server: The loser is the server who serves a table whose s...
- David Hayden: I found out about it when a friend who manages at ...
- Debbie Morella-Haynes: "This may seem like good news for servers, but it...
- Sugel: 6) Hours- This is a huge quality for life factor f...
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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.