In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality. It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.â€Â The problem is that food in a restaurant carries far more […]
Warning: Illegal string offset 'singular_portfolio_taxonomy' in /home/davhdnfk/foodieknowledge.com/wp-content/themes/canvas/includes/theme-functions.php on line 803
Tag Archives | waitress
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 […]
Cherry Limeade Recipe
A brief break between shifts on a double today. I have worked exceptionally little over the last two weeks. This of course meant that it was too hot for anyone to sit on the patio this afternoon for my patio shift. A piece of Sockeye Salmon over a mushroom risotto with a white wine sauce […]
Understanding French Sauces (Part Two)
Celebrity chefs seem to be everywhere today. If you are a foodie, you can probably name a handful off the top of your head. They have their own TV shows, books, and websites. Entire networks are built upon the idea of bringing you the next celebrity chef. Reality shows feature aspiring chefs competing to be […]
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.