I was recently having a conversation with a group of co-workers including one who I had trained the week before. The topic of Mezcal came up. I gave up drinking years ago and well before the current Mezcal craze hit the Midwest. The new server, with an impressive bartending resume, began to describe it to […]
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The Rules: Rules 1-10
If I were not a server, I think I would make a good scientist. My approach to serving is very similar to scientists testing new theories. I form hypothesis and experiment to see if it can be proves true or false. Everything I write about here has been tested on thousands of guests and over […]
Five Simple Tricks
Sometimes you catch a coworker doing something so brilliant that it makes you wonder why you had not thought of it first. Even after 15 years, I still see things that would have saved me hours of time if I knew them sooner. Being willing to adopt better practices and form new habits is the […]
I Make A Mean Cherry Limeade
If my tombstone was written by coworkers, guests, or bartenders it would read, “Here lies Dave, he made a mean cherry limeade.â€Â I have declared this to every table I have served in the last three years. When you order a cherry limeade at my restaurant, the chit prints up at the bar with simply […]
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.