by David | Jun 3, 2011 | Inspiration and Motivation, Issues
(Author’s Note: The video above was shot in the Jazz Club of the restaurant where I work. I think it will prove relevant to the post as you read on and also serves as a nice soundtrack provided by the incredibly talented Bram Wijnands) When I went in to...
by David | Dec 1, 2010 | Inspiration and Motivation, Issues
(Note: I wrote this piece last week upon hearing this untimely news.) I never worked for Paul Robinson. To the best of my knowledge I never even waited on him. When I read today that he passed away on Monday it probably should not have affected me the way it did. ...
by David | Nov 24, 2010 | Guest Interaction, Handling Upset Guests
Years ago I had the good fortune of working for a man named John Maria. I have had many bosses over the years, but none had a better fundamental understanding of human nature than John. One day he gave me a book and told me to read it. He said the answer to almost...
by David | Nov 11, 2010 | Best of Tips Squared, Issues, Server Point of View
I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.” Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen. I wonder if...
by David | Nov 3, 2010 | Food Facts, Server Knowledge, Skills
I had dinner last night at the newest location of Kansas City’s best tapas restaurant, La Bodega. This was actually my second trip in as many weeks. I’ve always enjoyed the small plate concept and no one executes it better. It also led to a foodie discussion of the...
