This week’s skill focus is about using adjectives to sell food. Please don’t close the window. Go ahead and take a moment to groan and roll your eyes. It’s cool. I understand that instinct. I have sat through this lesson before. Get it out of your system. I will just wait here. Feeling better? I […]
About David Hayden
Author Archive | David Hayden
The Meaning of Hospitality
This is not a story I tell very often because I have been known to get a little choked up from telling it. It happened nearly twenty years ago, but it still has an impact on how I view my job on a daily basis. My purpose in sharing it is not simply to stroll […]
Skills Focus: Describing Dishes
 Last week, the skills focus discussed how to get permission from to recommend food to your guests. This is an incredibly important skill because it allows you to suggest the best items on your menu to your guests. This week I am going to address how to make those recommendations more effective. The key […]
Skills Focus: Making Recommendations
(Note: This is the first of a new weekly series called “Skills Focus.” The purpose of these posts is to revisit a skill that has been discussed on this blog. This will allow you to take a moment and make sure you are using this skill to increase your tips. Taking the time each week […]
Creating A Server Community
One of the coolest parts of spending over a decade in the restaurant business is that you know someone at most every restaurant. Last night, my girlfriend Ali (who complains about not getting mentioned enough on here) and I went to check out a new restaurant. We scrolled through a list of six people we […]
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.