I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.â€Â Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen. I wonder if the […]
Tag Archives | tipout
The Economics of Tipping
I still occasionally get the guest who will say, I can buy this wine for half this price at the store. Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen. I wonder if the […]
Recommended Reading 11/1
In my continuing attempt to find a good Monday feature, I have decided to share some of the more fun or interesting things I have read over the last week. I’m not really putting a minimum number of in because I don’t want to ever post filler. These are just random restaurant related articles that […]
10 Reasons Why Serving Is Not Like Your Job
After 15 years in the restaurant industry, I can still be surprised at how little some people know about how the industry works. Restaurants operate in a manner far different than most businesses in the United States. While most Americans are familiar with restaurants from dining out, very few are aware of the working conditions […]
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.