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As part of the “Why is food so expensive in restaurants?” series, I am examining the difference between shopping for a restaurant and your last trip to a grocery store. Guests will often compare the prices on the menu at a restaurant to the prices they see at the grocery store. This fails to take […]
So I toned down the title a bit. “Hate” is such a strong word. I love the restaurant business and have strong feelings about those things that harm it. I truly believe that more harm than good comes from these sites. Today, I list five reasons that I believe this is the case. Those in […]
I prefer to eat at independent restaurants. It is not that I dislike corporate restaurants, but I prefer to reward the entrepreneurial spirit that leads someone to establish their own restaurant. It is an incredibly competitive field and I have the utmost respect for people who succeed in it. The restaurant business is a tough one. […]
This is the oldest post on the countdown. It has almost been a year since this post came out. I was just starting to post again after a very difficult holiday season. It is remarkable to think how much things have changed since then. Sitting back and writing this post was one of the things […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- Why Not To Date Co-Workers August 14, 2010
- Serving Sober October 14, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- My New Blogroll February 4, 2011
- The IRS Did Not Ban Automatic Gratuities January 1, 2014
- Introducing Best Restaurant Blogs April 15, 2013
- JJ’s February 20, 2013
- Tips For Proposing At A Restaurant February 12, 2013
- Do I Have To Tip? January 21, 2013
- Abel Perez: I am a server and this helped me alot. Thank you...
- MikeQ: Great industry stories, David. You wear so many h...
- MikeQ: What a lucky day it was when I found your blogs, D...
- MikeQ: Damn, David ... your new design makes The Majestic...
- David: That is a good idea I hadn't thought of. I am no...
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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.