Recently 20/20 aired yet another tired restaurant hit piece trying to scare diners about filthy restaurants and their uncaring employees. In the episode they used footage showing everything from an employee bathing in the sink to servers making out in the kitchen. They partner it with ominous music and interviews with industry “experts” to make […]
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I have been reading a great deal lately about training and education models lately for a series on training I am working on. The conclusion I am coming to is that restaurant training is suffering from far poor design and purpose. It is based on an outdated and ineffective model. It is structured in the […]
The Manager’s Office joined The Hospitality Formula Network as the smallest blog. I had tried to avoid discussing issues related to management on tipsfortips. To the extent that I did discuss them the posts were designed to provide greater understanding of how restaurants worked to servers and foodies. After I started the site, I realized […]
For years now restaurants have been instructed that marketing through social networks is the wave of the future. A second dot.com boom has surfaced with companies promising closer ties to consumers for restaurant owners. Social networking does provide a tremendous opportunity to restaurants that commit to successfully managing their online presence. The reason why this […]
(Note: I wrote this piece last week upon hearing this untimely news.) I never worked for Paul Robinson. To the best of my knowledge I never even waited on him. When I read today that he passed away on Monday it probably should not have affected me the way it did. Honestly, I am not […]
“Subtlety is the art of saying what you think and getting out of the way before it is understood.” –Anonymous We as a society have really lost the power of subtlety. It could be because we have lost the patience to unravel it. We receive far more information on a daily basis than our ancestors […]
This morning I read an article regarding the rising costs of food and how restaurants will respond. In the article former server Charles Ferruzza finds a pair of local restaurant owners who say they will refuse to raise prices to compensate for the increase in costs. The owners discuss absorbing the costs themselves or reducing […]
Several times on this blog I have referred to the fact that you cannot manage servers. This is always followed up by the idea that you have to lead them instead. Managing servers is very much like trying to herd cats. I think this is a fairly easy concept to grasp. The difficulty in putting […]
I had lunch today with my friends Emma and Senor Esparza. They ate at Justus Drugstore last night. Justus is on the outermost outskirts of what could be considered Kansas City. In the few years that it has been open it has developed a reputation of being well worth the drive. I personally have never […]
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 […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Learning Restaurant Spanish (Nouns) June 2, 2010
- The Epiphany July 1, 2010
- Advice For A New Restaurant Manager January 18, 2013
- Was The 20/20 Restaurant Episode Fake? A View From The Cutting Room Floor November 21, 2012
- How To Hire Professional Restaurant Servers Fast September 10, 2012
- The Importance of Speed in Hiring Restaurant Servers July 2, 2012
- Six Dangers Of Restaurant Server Understaffing June 19, 2012
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- Master_Rabbit: Here’s advice from a 10 year veteran. Try anot...
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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.