December 11, 2010
David Hayden
A Little Humor
12/4, 12/4RL, ATM, Campo Verde, Captain Nemo's, christmas lights, customer service, decorations, eat, eat reindeer, Fleming's Prime Steakhouse & Wine Bar, green, green restaurants, Haven Gastropub, Jacob Wirth, Jacob Wirth & co., Jacob Wirth review, Jacob Wirth's, Jacob Wirth's review, Kansas City, kevin fitzgerald, Kona Grill, largo, management, Marco Pauvert, megan o'connor, murder, pay more, plaza, price, rabbit, rattlesnake fajitas, reindeer, reindeer steaks, review, robbery, scottsdale, Server, Service, The Caffe Boa, The Country Super Buffet, The Epicurean
Another week has come and gone. That means it is Saturday and time to count down this week’s strangest restaurant stories. This week is a little more special than most because I am writing up this list 35 years to the day after my Mother struggled through giving birth to me. I was already pretty unappreciative then. I mean I got to lay around naked and warm all day while someone fed me. Little did I know that 35 years later I would be writing about restaurant robberies and indecent exposure.
Read the full post at Restaurant Laughs
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October 29, 2010
David Hayden
Managers
Brian Tracy, how to be a leader, inspiring others, jim rohn, leading others, leasdership, management, margaret wheatley, Peter Drucker, quotes, Ralph Nader, Restaurant, skills, traits

Great leaders create more leaders
“Leadership is the ability to get extraordinary achievement from ordinary people.” -Brian Tracy
So far in this series I have discussed the qualities of a leader, how to get others to believe in your goal, and how to get the best results out of those who follow you. The final two posts will discuss the obligations a leader has to others and to themselves. With the power you are trusted with as a leader comes great responsibility. In order to maintain your leadership role, you must assist in improving those you lead. Previously I contended that having others work with you to achieve a common goal will multiply your efforts. This step is where your efforts begin to gain exponential results.
Read the full post at The Manager’s Office
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July 6, 2010
David Hayden
Managers
customer service, how to be a better restaurant manager, how to be a better restaurant server, how to get respect of servers, how to get servers to sell, how to lead, how to motivate, How to motivate servers, increase restaurant profits, increase restaurant sales, leadership, management, motivation, Restaurant, Restaurant Manager, Restaurant managers, restaurant server, Sales, Selling, Server, Server Blog, Servers, servers sell more, Service, Serving, synergy, Tips, Waiter, Waiting, waitress
(Note: This is the final part of a six part series dealing with what does and does not motivate servers. It is based upon research presented in the first part. If you have not read the initial post entitled “The Epiphany”, I highly recommend you do so to fully understand the series. Later parts dealt with how money fails and succeeds to motivate servers. The most recent posts dealt with autonomy and mastery as motivators. This post is best put into perspective after reading those posts.)
“The sense of paralysis proceeds not so much out of the mammoth size of the problem but out of the puniness of the purpose.”
-Norman Cousins
I have been writing this series for six days straight now. With each part I write I become more convinced of the validity of the original research the series was built upon. Every day I see specific examples of how autonomy or mastery inspires people. Each one of those days I have also had misgivings about writing this post. The concept of purpose is so immense and so powerful that summing it up in a thousand words of less seems a bit overwhelming. I have outlined and re-outlined this post numerous times. To conclude this series I will show how managers can create a sense of purpose for their staffs.
Read the full post at The Manager’s Office
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