The Reviews Are In

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Read any good books lately?  When I sent out advanced copies of my book, I was hoping someone would say something nice about it.  All of the people who had read it previously did so to edit it.  Something about getting back all the previous copies covered in red ink made me wonder if it was ever going to be ready to be released.  It turns out that it was better than I thought.  I have written a lot about why I think you should by this book, but here are some unbiased reviews from around the web.  Click on the link below any of the quotes to read the full review.

“If all servers in Kansas City took their profession as seriously as David Hayden — waiter, blogger, consultant — the local restaurant scene would be a very different place.”

-Charles Ferruzza, Restaurant Critic, The Pitch June 23rd, 2011

“If you also want inspiration how to increase your tips I recommend the new book of David Hayden.”

Crazy Waiter June 23rd, 2011

“Servers:  go here and buy this book.  Once you read it and apply Mr. Hayden’s techniques and insights, you will start making more money immediately.”

Do You Do That At Home? June 23rd, 2011

“I Recommend This Book For Everyone Who Wants to Make More Money.”

Waiter Extraordinaire June 23rd, 2011

“Everyone involved in the restaurant business can benefit from “Tips².” I’ve been waiting tables for a couple of decades and I got a lot out of reading it. If you run an independent restaurant, unburdeded by the advantage of company-mandated corporate training materials, you should buy several copies of this invaluable resource for your staff. It’ll undoubtedly make your store better and everybody more money.”

These American Servers June 23rd, 2011

“This is a gem of a book.  It’s a detailed took at the guts and sinews of our business, full of tips and techniques that can easily make any restaurant shift more pleasant . . . and more profitable.”

Life On A Cocktail Napkin June 23rd, 2011

“What you need to know about this book is that it is not a collection of stories about serving and it is not a Dummy’s Guide to Waiting Tables. This is a book designed for someone who is in the industry and wants to advance themselves.”

Sock Puppet Army June 24th, 2011

“Let me be blunt – if you are a waiter/server/bartender and you don’t buy this book, then you really don’t care about how much money you make. This book is a multiplier of skills and bank. It’s written in a clear, concise yet comprehensive style. It’s laid out logically and covers just about every topic that a waiter needs to know in terms of maximizing his or her earning potential.”

So You Want To Be A Waiter June 24th, 2011

Each of those bloggers received an advance version of the book because I respect the writing they do and the passion they have for the industry.  I recommend checking out their reviews and their blogs.  They also do a much better job of selling the book than I do.  I still try though and I even made it on television to promote the book.  You can see me discussing the book and the state of service on the local CBS affiliate’s morning show by clicking here.

It has been a tremendous honor to have so many nice things said about something I wrote by writers who I enjoy reading so much.  Thank you to all of them for taking the time to review the book.  I hope that it has the same effect on everyone that reads it.  Want to be one of them?  Head over to the official site of Tips2: Tips For Improving Your Tips and pick up your copy today.  Enter the coupon code “REVIEWS” at checkout to receive $4.00 off until July 31st, 2011.

The Rules of Serving: Rule Four

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Rule Four: Guests do not care how much you know, until they know how much you care

We have truly become a nation of cynics.  We doubt the sincerity of others and feel that no deal comes without a catch.  We have good reason.  Every special offer comes with fine print.  We are constantly being faced with offers that seem too good to be true and usually are.  In the modern world, we have decided it is better to be a cynic than a sucker.

Restaurant guests are no different.  Deals that seem too good to be true get questioned.  The motives of restaurant servers are constantly in question.  Is the recommendation honest or to help them win a contest?  Is the more expensive wine really worth it?  Are the nachos really as awesome as the server says they are?  Their concerns are warranted because servers are often more interested in raising their bill than earning the guest’s confidence.

This is particularly troublesome because servers should be one of the most trusted professions.  We give guests the opportunity to decide what the value of our service is.  While there are societal norms for tipping, the guest is often willing to exceed them if the service we provide merits it (see rule 3).  The consequences of being caught making recommendations not in the guest’s interest will be financial.  Losing rapport with your table will invalidate all of your speed and knowledge.  Clearly maintaining that bond of trust with your table is far more important to earning the exceptional tip than your knowledge or efficiency.  Only when that bond is formed does your skill and expertise come into play.

Here are three quick tips for establishing rapport and showing the table you care about their dining experience.

Read the full post at Tips for Improving your Tips

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