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 […]
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Skill Focus: Selling As A Server

The Lost Art Of Suggestive Selling
“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 […]
In Defense of Selling as a Server (Part One)
Search engine results are one of the most amusing parts of writing a blog. I get to see what people are searching for that lands them on this page. Almost every day someone lands on this page looking for sales techniques. Upon closer examination I am seeing a trend of the phrasing of the searches. […]
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- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
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- 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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- John Blackman: My first visit to this site and what a great lesso...
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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.