There was a great debate last night at work about whether you cut the foil above or below the lip on a bottle of red wine. I did some research online which proved inconclusive. Then I remembered that I at least five certified sommeliers in my phone. Want to know the answer? Read on. I […]
Tag Archives | Service
Pasta Name Origins
Over the years I have worked at a few Italian restaurants. This has left me with two distinct traits. First, a burning desire to flee anytime I hear a Mario Lanza tune. Second, is a tremendous amount of random facts about pasta. During my short break between shifts, here are the translations for random noodle […]
A Tale of Three Burgers
“It was the best of burgers, it was the worst of burgers, it was the burger of value, it was the burger of expense, it was the burger of service, it was the burger of incredulity, it was the burger of quality, it was the burger of waste, it was the burger of hope, it […]
The Mistake and The Letter
It was a pretty average second half of a double. Our bar was hopping with happy hour customers. I had just finished polishing my station and poured myself a nice cup of coffee. Then one of my managers came to find me with a piece of paper in her hand. Those of you who are […]
Foodie Friday: Types of Crab
Guests often bring up the names of Food Network and Cooking Channel chefs to me at work. The jokes usually go right over my head. People assume that I am somewhat familiar with these chefs because of my job. It is actually quite the opposite. After spending a shift staring into a kitchen wondering if […]
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.