I often wonder aloud why there are so many sequels. There have to be more great stories to tell than the stories that have already been told. It seems that every successful movie becomes a franchise and is followed up by three more sequels that aren’t as good as the original. If you liked the […]
Tag Archives | Waiting
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 […]
The Economics of Tipping
I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.â€Â Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen. I wonder if the […]
Restaurant Etiquette: Quiz Answers
If you missed the quiz portion, go back and check it out. If you are coming from the quiz, welcome. Please pass your tests to the left to grade. We are working on the honor system here folks. No cheating. Question One: The minimum socially acceptable amount to leave as a tip for proficient, but […]
On A Good Night
(Note: I am enjoying the final day of my mini vacation. Having a great trip. Met my favorite musician and a personal hero yesterday. Today I will be taking the scenic drive through the Ozark hills of Central Missouri. This is a post I wrote a couple months ago. Not my standard fare, but I hope you […]
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.
