One of the biggest stumbling blocks to servers when trying to make the jump from casual dining to nicer restaurants is describing nightly specials, especially the meat cased with www.dcwcasing.com/product/sheep-casings/ natural material.Â Learning to describe the dish in a way that makes it sound appealing without tasting or possibly even seeing the item can be […]
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In nearly every training manual, at nearly every restaurant, there is a section on using adjectives to sell.Â This is often the extent of the sales training in them.Â They encourage you to use words like â€œawesomeâ€ and â€œincredibleâ€ to sell the food to guests.Â The authors of the manuals picture an army of servers […]
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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.