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.

Announcing Tips²: Tips For Improving Your Tips

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David Hayden

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 may be akin to Mitt Romney announcing that he is running for President.  We all know that he hasn’t been in Iowa and New Hampshire for the last two years because he loves the weather.  Today, I am making it official and wanted to take a moment to discuss the book and why I truly think it is something that should be on your bookshelf.

When I was a young server in the nineties I used to pay very close attention to some of my more experienced co-workers.  I noticed that when I was in the weeds other servers were handling far more tables, helping me out, and looking completely stress free.  I wanted to see what they were doing that I wasn’t.  They had a secret and I wanted to know what it was.  I would ask them, but no one could really put their finger on anything they were doing differently than what all the other servers did.  Over the years, I watched my best co-workers like a hawk.  Learning how they phrased things, how they dealt with the dinner rush, and why it was that their guests seemed to enjoy them so much.

As it became more apparent to me that serving was something that I wanted to be able to support myself with, I began to seek out books to help me.  I read books about sales, but found that few of the techniques were easily applied to serving.  I read books about customer service, but they seemed to all be written for managers.  I read the seven habits, found out how to win friends and influence people, discovered the thinking without the growing rich part.  All of these books were great, but very little of it could be directly applied to making me a better server.

Over my years of serving I have been through the training programs of a dozen restaurants.  Each time I finished training, I made a sincere effort to try to follow their system.  It led to disappointing tips straight out of training until I started integrating the techniques that I knew had worked for me in the past.  Each of these training systems had the same two flaws.  The first was that they were written by someone who had not been in front of a table in years.  They were filled with rambling scripts that came across as an infomercial rather than a service oriented interaction.  The second problem was that they were written to be easily understood by the least intelligent person the restaurant could hire.  They often bordered on patronizing as they explained only the very basics.

Fast forward to two and a half years ago when I found myself relaxing on my couch after training a new server on a lunch shift.  The server delivered their “pitch” as the training manual had taught them to.  Not one thing about that pitch would have made me want to purchase what they were selling.  After following me for the shift, this server seemed excited to learn to do it my way.  It reminded me of how I must have looked trying to watch the great servers at the restaurant I started at.  They had asked me how I made it look so easy and I didn’t have a better response than the servers I had asked years before.  I decided to come up with an answer.

Over the next six months I began outlining and writing a book.  I would go into work each day and try to test very specific techniques.  I would tweak and fine tune the tricks I used to find out exactly what worked and why.  Then I would write about them when I returned home.  Once the book was finished it went through numerous rounds of edits and rewrites.  With each time I reviewed it, I put the techniques back into the forefront of my mind and started trying to polish them.  The finished product that I am announcing today looks very little like the first draft.  The first draft was good, but the end result is a book that I think will make a significant impact on server’s income.

I know this book will help any server that implements the lessons in it to improve their service and increase their tips.  That is not hyperbole, exaggeration, or bragging.  I know this is the case because it has improved my tips.  I knew everything in the book because I wrote the book.  Even on the seventh round of edits and rewrites I was finding things that I was slipping on and by reintroducing them found my tips improving.  It is not all revolutionary and new information.  Many of you will know most of the information in it.  Seeing it explained in a different manner and choosing to apply it will place it in the forefront of you mind and help you increase your income.  Those that have been serving long enough to know most of the information will respect more than anyone how one good technique or trick can improve your tips.  I would not put my name on this book if I was not convinced that you could improve your income by more than the price of the book in the first week.

It is not my intention for this post to turn into a sales pitch.  Instead, I would like to sincerely invite you to check out the website for the book at www.tips2book.com.  There are a number of sample chapters available for you to read and reviews from other bloggers who received advance copies of the book.  Take your time to consider whether you feel the book will improve your income.  I have every confidence it will and hope you will consider buying a copy today.

Don’t Be “That Guy” (Part Two)

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The Evil Monkey can spot "that guy" from a mile away

Friday I began a countdown of the top ten things rookies should avoid saying to not be labeled “that guy.”  It is never easy to be a rookie.  It is also not easy to deal with a rookie who always seems to be in your way as a veteran.  These are the mistakes every rookie should make an effort to avoid in order to prolong the patience of the veterans on the staff.  This is a list of very easily dodged potential landmines in a new working environment.

The first items on this list were more related to things “that guy” does to annoy his coworkers.  This section of the list represents the things that are done to offend your coworkers.  Being annoying is significantly more forgivable than being offensive.  The first six items on this list could be considered minor infractions.  The top four features ways to permanently annoy your coworkers.  Any of these violations could result in you being labeled “that guy” forever.

Here are the top four infractions that could make you “that guy.

Read the full post at Restaurant Laughs

Don’t Be “That Guy” (Part One)

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Nobody wants to work with "that guy."

We were all rookies at one time.  We walked in confident the first day at a new restaurant only to end up with a deer-in-the-headlights look by the first rush.  I’ve worked at plenty of restaurants over the years and know the feeling all to well.  I have most certainly been “that guy” as well.  There is something unnerving about being a rookie at a new restaurant.

I have also been the veteran at several restaurants.  I have been around long enough to see countless rookies come through my restaurant and make the same mistakes.  Most of them are incredibly well meaning.  I try to be patient with all of them.  Sometimes I even bother to learn their names after a couple of months.

Read the full post at Restaurant Laughs

The Server’s Court

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This is a place for justice to be dispensed

It was a most magnificent dream.  Perhaps the most magnificent dream not featuring Alyssa Milano that I have ever had.  I snuck back to the private dining room between shifts for a little piece and quiet.  I must have dozed off for a second because I found myself in a judge’s robe behind the bench.  As the defendant approached a catchy little theme song played.  Then a voice came from the sky and I realized what was going on.

“In restaurants around the country rude and obnoxious guests grate on the nerves of servers.  The worst offenders are sent here for justice.  The defendants have all plead guilty and are appearing here for sentencing.  Judge Dave delivers his own brand of justice here on The Server’s Court”

Read the full post at Restaurant Laughs

How To Make Hostile Guests Love You (Part One)

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There was a better solution

One of the most difficult situations any server faces is the hostile guest.  I call them hostile, because they are angry with you long before you have even greeted them.  Some people just bring all the hostility of their day in to a restaurant and dump it on their server.  From the moment you greet them, they make it clear that they know you are only smiling because you have to and that none of your upselling mind tricks are going to work on them.  The average server can spot this right away and provides adequate service while avoiding small talk at all cost.

This approach is the response the guest is accustomed to.  It reconfirms their belief that the only reason you were being friendly in the first place was to get their tip.  They peg you as a phony and the restaurant version of détente is underway.  Most servers try to avoid this type of guest.  In reality though these guests are the ones you can make the biggest impact on.  Once you learn how to defuse these time bomb guests, you are well on your way to building a regular for life.

Read the full story at Tips For Improving Your Tips

The Lost Art Of Suggestive Selling

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This will be relevant by the end of the post.

“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 daily basis than our ancestors a hundred years ago could even process.  Most of this information is not subtle.  It is blasted at us with bells and whistles to get our attention.  The news channels do not just report the news, they also tell us what to think about it.  Movies no longer imply that a couple is about to “make whoopee”, they show us the scenes in the trailer.  In a few generations we have gone from Marilyn Monroe standing over a vent to Britney Spears getting out of a limousine.

With all of these changes, we have forgotten what it means to be “suggestive.”  This is particularly true in restaurants.  A few decades ago, corporate restaurants determined that they wanted their servers to be sales people.  The also determined that they had no interest in paying for the training necessary to actually accomplish this.  Instead, they decided to teach their servers to use adjectives and “suggestive selling.”  One of the first posts on this blog was declaring my disdain for the overuse of adjectives.  I recently realized that I never discussed my equal dislike for the corporate restaurant incarnation of “suggestive selling.”

Read the full post at Tips For Improving Your Tips

Critiquing The Server

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Next week we review the biopic of an amateur server critic entitled, "Why did you shove that fork in my eye?"

As you are reading this, I am most likely sitting in a courthouse awaiting a trial.  Not my trial or anything of that nature.  I was summoned for jury duty.  If this is the last post for a while, you will know I was sequestered for the crime of the century.  In anticipation of my potential selection, I have spent some time thinking about my recent guest post and a comment it included.  The idea of critiquing a server was brought up in the post and confirmed by some comments posted afterwards.

I have never been a lawyer, but I was on the mock trial team at North Kansas City High School.  I love Law and Order.  I have several friends who are lawyers and even know a couple judges.  People tell me all the time that I should have been a lawyer.  All of this makes me fully qualified to tell the lawyers what they could do better next time.  Right?

Read the full post on Tips For Improving Your Tips

A World Without Tips

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A world without tips

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 have never worked in a restaurant, these misconceptions can easily be mistaken as facts.  Upon further consideration they may not be wise to pursue.  One interesting idea that she raised in the post was raising the wages paid to server by restaurants to replace tipping.  While on the surface it seems quite logical, it would have a disastrous impact on the industry.

Restaurants are operated on incredibly thin profit margins.  As discussed in a previous post, large corporate restaurant chains are extremely susceptible to anything that affects their stock prices. With a huge spike in the cost of labor, restaurant stock prices would crumble.  Independent restaurant owners struggling to stay afloat would shutter.  Consumers would lose choices.  A vast majority of restaurants would survive this initial wave, but be forced into the next step.

The remaining restaurants would set a wage for servers considerably lower than what the servers make now.  Professional servers with years of experience would have to settle for the new rate or venture into a new career field.  Between servers quitting and terminations, restaurants would reduce the size of their server staff by about a third.  Servers who worked four table sections before would now be required to work six tables for less money.  This would reduce the damage to the restaurant’s bottom line, but also drastically reduce the quality of service that was provided to guests.

Read the full post at Tips For Improving Your Tips

The Economics of Tipping

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A reminder for all of us.

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 the same people have ever priced grapes at the grocery store.  If they want to get really serious about cutting out the mark up, that would be an even cheaper place to start.  Better yet, if they buy seeded grapes they could plant the seeds and never have to pay for a bottle of wine again.

Most of you understand the absurdity of this logic.  Those who do not understand have already stopped reading to go buy grapes.  At each step along the process of making the bottle of wine the cost of goods and service, along with a healthy profit margin, are passed along to the next stage.  From grape to cellar, farmers, vintners, bottlers, distributors, and restaurants all add to the price of the bottle in advance.  There is one exception to this rule.  The person who opens the bottle and pours it actually makes that wine less expensive.  At the most basic level, the person who serves the wine pays for part of the bottle for you.

Read the full post at Tips For Improving Your Tips

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