tagged front door staff, hiring, maitre d, managing, restaurant host, Restaurant hostess, restaurant training, training. The first impression your guests receive of the hospitality and competency of your staff is the professional host or hostess standing at your front door. This hospitality industry veteran of forty years greets all returning guests by name and asks […]
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It was 7: 45 am on April 2nd of 2007 when I arrived for my first day of work at my previous job. I hadn’t slept much the night before because of nerves. I had closed my old restaurant the night before and departed that night knowing that I was leaving a great deal of […]
In the final installment of the skill focus series, I wanted to bring the series full circle. I began by discussing the value of making recommendations and how to describe food. These were great introductions to basic sales concepts. Your staff should now have had time to either get comfortable with these concepts or abandoned […]
I have been asked a couple of times recently to comment on restaurants using iPads instead of menus and servers. I generally respond by asking the question, “Would you rather order that way?” No one has told me yet that they would prefer this method. There will never be a program designed to be more […]
Last week I discussed how to create and build rapport with your guests. This week I am taking it a step further. The reason you want to establish rapport with a guest is to earn an exceptional tip and make them want to return to the restaurant. The only thing that would be better than […]
This week’s topic is a bit different than the topics I have written about in the last few skill focus posts. Previously we have talked about sales and spotting guest complaints. This week we will talk about the single most important factor in a server’s tip and the likelihood of a guest to return to […]
The last three skills focus segments have focused on selling entrees by recommending them. These should have proven successful in getting your staff engaged in communicating with their guests what items they might enjoy. This week the focus is going to shift to another vital task that too many servers fail to execute. What happens […]
Recently, I received a comment on a past post from a manager asking for advice on how to handle an experienced server who was resistant to implementing the new skills he was trying to teach his staff. This is an incredibly common dilemma and one that deserved more focus than a reply to his comment […]
This week’s we are going to talk about something awesome. It is incredible. You could call it huge. Everyone loves it. History will reflect upon it as epic. It is mega-spectacular. If it were any better it would be made illegal. And in spite of all of those adjectives you still have no idea what […]
In the current economic climate most restaurant companies have been searching for a way to attract guests. They have turned to a variety of discounts and value-oriented options to keep guests coming through their doors. In order to maintain profitability, they have also looked for ways to cut costs. One of the most common cutbacks […]
- 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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- Gabriel Dashan: https://www.quora.com/How-much-does-a-1-hamburger-...
- Gabriel Dashan: oh yeah,5% profit. Only a fool would believe in it...
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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.