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 […]
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Read any good books lately? When I sent out advanced copies of my book, I was hoping someone would say something nice about it. All of the people who had read it previously did so to edit it. Something about getting back all the previous copies covered in red ink made me wonder if it […]
Last week my first book Tips2: Tips For Improving Your Tips was released. I have tried to make an effective argument for why servers looking to increase their income should buy this book. Servers are not the only group that can benefit from this book. I can say with absolute certainty that this book will […]
- 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
- Ina Stefanova: This is an excellent resource, David! I will defin...
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- Diogenes65: Yesterday afternoon my wife and I had a mediocre d...
- Gabriel Dashan: https://www.quora.com/How-much-does-a-1-hamburger-...
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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.