“You should never write your own resume, personal ad, or obituary. In all three cases it is better to show your humility by letting someone else lie for you.†-David Hayden Every since picking up a copy of Peter’s Quotations in high school it has been a personal goal of mine to quote myself in […]
Tag Archives | Waiting
Ranch Dressing and Why We Love It
When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others. These were flexible sauces that stood the test of time. Fortunately, he could not predict how boring the average consumer would become. In most modern chain restaurants the mother sauces would be […]
A Food Critic Intervention
There have been several instances while writing posts for this blog where I have felt the need to place blame for the things that drive me crazy about the restaurant business. I have always managed to stop short of that because I do not want this to be a blog that complains about the problems […]
Memorizing Orders
When I started my first serving job years ago I worked for a company I will affectionately refer to as “Five Four.â€Â That isn’t what it says on the signs out front, but it what we all called it. My first day a manager who introduced himself as “CSV†told me that if I couldn’t […]
Regional Barbeque Styles
As a rule I attempt to be unbiased in my writings on this blog. When I express a controversial opinion I try to balance it out with a contrasting opinion. The advice I give on serving comes solely from my experience, testing, and observation. Opinions just convolute the message and make it less applicable for […]
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.