There really is no greater subtle statement of status in a restaurant than having a great bottle of wine on your table. The surrounding tables all take notice. It is a declaration of class and announces to the dining room that you can afford the finer things in life. It is a reward. It is […]
Tag Archives | Service
How To Sell More Desserts
I suppose I should start this post by thanking all of the servers who are still reading after my six post series on management and motivation. I know it is a server blog, but I also recognize that a large portion of my readership is comprised of managers. I hope those who read it found […]
Coupons, Discounts, and How to Deal
The old adage says, “There is no such thing as a free lunch.†Whoever said this wasn’t looking hard enough. Today it seems every restaurant is offering some sort of deal. Prices are being slashed. “Buy one get one free†is a growing part of the lexicon. Restaurants that previously never would have thought of […]
I Make Mistakes Too
It takes a certain amount of hubris to write a blog like this. To sit back and write about how to be a better server almost implies that you think you are good enough to be emulated. I will never claim to be the world’s greatest server. I do consider myself humbly better than average, […]
Spotting The Complaint
One of the difficulties of the frantic posting regimen I have taken upon myself is trying to come up with new and interesting things to write about. I want this blog to be informative and provide real world tips that you can apply on your next shift to make more money. This is one 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.