Looking back over the years, I would have to say my favorite serving job was at a little French restaurant in Springfield, MO called Le Mirabelle. Christian Finance was a classically trained French Chef and his wife Bobbi ran the front of the house. The food was incredible and it was arguably the best restaurant […]
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Tag Archives | Waiter
Foodie Friday: Fact or Fiction
My General Manager once told me the story of the Caesar salad. Back in the time of Caesar, salt was incredibly scarce. Salty fish named anchovies were abundant though. So to create the salty taste in the dressing they used the anchovies. Even though we have plenty of salt today, we still use the anchovies […]
How To Serve A Bottle Of Wine
There was a great debate last night at work about whether you cut the foil above or below the lip on a bottle of red wine. I did some research online which proved inconclusive. Then I remembered that I at least five certified sommeliers in my phone. Want to know the answer? Read on. I […]
Pasta Name Origins
Over the years I have worked at a few Italian restaurants. This has left me with two distinct traits. First, a burning desire to flee anytime I hear a Mario Lanza tune. Second, is a tremendous amount of random facts about pasta. During my short break between shifts, here are the translations for random noodle […]
A Tale of Three Burgers
“It was the best of burgers, it was the worst of burgers, it was the burger of value, it was the burger of expense, it was the burger of service, it was the burger of incredulity, it was the burger of quality, it was the burger of waste, it was the burger of hope, it […]
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.