 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 […]
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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 […]
Another Five Simple Tricks- Sidework
Five tricks to make your sidework easier. I haven’t written one of these posts in a while. The first and second versions of this recurring feature were very popular. In defeating the case of writer’s block I seem to have shaken today, I decided to write another set of these tricks to make your jobs as […]
Bringing It All Together
In the time that I have been writing this blog, I have provided a large number of tips on sales and describing food. Each of the individual posts provides tools and guidelines to help you sell the food most likely to create happy and returning guests. Used individually these techniques can help you increase the […]
Mixed Greens/ Spring Mix
Salads have becoming much more confusing over the years. We have moved from iceberg and romaine to a variety of weeds, leafs, and greens. Spring mix and mixed greens can be found on even casual restaurant’s menus. Still the components of these mixtures can be a mystery to even the most knowledgeable foodies. Some of […]
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.