by David | Jun 23, 2011 | Best of Tips Squared, Resources, Restaurant Server Training
It is with a great deal of pride and excitement that I can finally announce the release of my first book: Tips2: Tips For Improving Your Tips. I have been teasing this big announcement for months and am glad to finally be making it, even though for regular readers it...
by David | Mar 22, 2011 | Best of Tips Squared, Guest Interaction, Jokes and One Liners
We all know that a good joke can really lighten the mood with a table. Most servers are also aware that we are not stand up comedians. Standing in front of your table and telling a two minute joke is not your job. It is a fine line for a server. You need a joke...
by David | Feb 22, 2011 | Best of Tips Squared, Mechanics of Serving, Skills
In the time that I have been writing this blog, I have provided a large number of tips on sales and describing food. Each of the individual posts provides tools and guidelines to help you sell the food most likely to create happy and returning guests. Used...
by David | Dec 14, 2010 | Best of Tips Squared, Building Rapport with Guests, Guest Interaction
This morning I woke up a little more groggy than normal. As I was making my morning spin around the internets, I ran across a post from our friend the only slightly cranky waitress about rapport. It seems her company has taken this up as a replacement for...
by David | Nov 18, 2010 | Best of Tips Squared, Guest Interaction, Selling as a Server
“Subtlety is the art of saying what you think and getting out of the way before it is understood.” –Anonymous We as a society have really lost the power of subtlety. It could be because we have lost the patience to unravel it. We receive far more information on a...
by David | Nov 12, 2010 | Best of Tips Squared, Issues, Server Point of View
I am still incredibly grateful for my recent guest post on tipping. It inspired my response that discussed the economics of tipping. It also raised a few other interesting points that I am now learning are common misconceptions about restaurants. For people who...
