Many month ago I came up with an idea. Seafood is one of the toughest areas for most servers to learn. Growing up in the Midwest most of the seafood I ate was called “fish” and usually served in “stick” form. Early in my restaurant career I served tilapia and cheap salmon. It wasn’t until […]
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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.