I am a Mac guy. This means only the occasional interruption for updates from Microsoft. These are most often for Word for Macs. Yet in none of these updates have they added to my spell check dictionary words like “Barack Obama, Al Qaeda, or Facebook.â€Â If they do implement this change they can use this […]
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Tag Archives | Restaurant Customer
Dr Strange Salmon
or: How I Learned to Stop Worrying and Love Genetically Modified Salmon Earlier this week I posted a link to a story regarding the AquAdvantage genetically modified salmon. In the days since, I have become fascinated by this concept. I have consumed dozens of articles on the topic and several related topics. I have also […]
Ranch Dressing and Why We Love It
When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others. These were flexible sauces that stood the test of time. Fortunately, he could not predict how boring the average consumer would become. In most modern chain restaurants the mother sauces would be […]
Supply, Demand, and Chicken Wings
Yesterday’s post on extra charges for the various items a guest requests caused me to ponder on a larger scale. It is remarkably common to hear guests say, “I could buy that steak/wine/etc at the store for half that much.â€Â This is the same principle as walking into a car dealership and demanding a price […]
Extras and Upcharges
I received a message the other day from a friend and reader of the blog who is not in the business. She recounted going out to eat and asking for a few extras. When the bill came it was filled with minor charges for each of the items she requested. Her concern was not that […]
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.