About David Hayden
Restaurant industry professional helping small restaurants with their training, operations, and marketing needs. Author of Tips2: Tips For Increasing Your Tips and Building Your Brand With Facebook. You can also visit my other websites and blogs at: http://www.tips2book.com http://www.restaurant-marketing-plan.com http://www.themanagersoffice.com http://www.tipssquared.com http://www.foodieknowledge.com http://www.restaurantlaughs.com http://www.tipsfortips.wordpress.comTag Archives | Tips
Welcome KSHB Viewers
I wanted to take a moment to thank you personally for visiting this site after seeing the segment on the midday show. It was a privilage to be asked to appear to discuss my book. I do feel that this book is a valuable tool for those in the service industry, and particuarly those in […]
How To Make Hostile Guests Love You (Part One)
One of the most difficult situations any server faces is the hostile guest. I call them hostile, because they are angry with you long before you have even greeted them. Some people just bring all the hostility of their day in to a restaurant and dump it on their server. From the moment you greet […]
The Lost Art Of Suggestive Selling
This will be relevant by the end of the post. “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 […]
A World Without Tips
I am still incredibly grateful for my recent guest post on tipping. It inspired my response that discussed the economics of tipping. It also raised a few other interesting points that I am now learning are common misconceptions about restaurants. For people who have never worked in a restaurant, these misconceptions can easily be mistaken […]
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.
