Note: If you missed the first part of this series that outlined steak cuts and the USDA grading system, you can find it by clicking here) I had a dream about cows last night. I have consumed more information about cows and steaks in the last week than any man really should. I also consumed […]
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Tag Archives | Serving
Foodie Friday: Beef Made Easy (Part One)
Even some great servers have trouble explaining steak cuts. There are so many terms used to describe beef that it almost becomes a case of contrived complexity. Some terms are legitimate government sponsored grades while cattle ranchers create others as a marketing tool. For a food that many of us eat for nearly every meal, […]
Five Great Food Stories
Who doesn’t love a great story? Even before written language, humans shared stories to remember their great moments. When we are children, our parents read us stories and as adults we read them to our children. When we are with the people we have known the longest we tell stories of our past and work […]
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.