I spent most of my life disliking the flavor of salmon. Growing up most of the salmon I ate came from a can and was served in “patty†form. As I worked in casual dining restaurants I would occasionally try the salmon dishes only to be turned off by the lingering flavors it would leave […]
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.