I got into the restaurant business to make money quickly, easily, and in large quantities, but my initial training didn't include anything about how to earn the biggest tip possible from every table.  Sure, they told me where the ice-tea spoons were and how to show the dessert tray but I wanted more.  

I knew my income would skyrocket if I could find a book filled with great advice from America's best servers.  A book filled with the most effective money-making and aggravation-saving techniques.  A book filled with the wisdom of waiters and waitresses who had successfully handled customers, managers, cooks, and co-workers in all types of restaurants, from diners to four-star establishments.  So I looked everywhere.

I found b-s employee training manuals about how restaurants "should" work.  And I found rah-rah motivational books about how customer service "could" work.  But I wanted something written by servers just for servers about how restaurants and diners really work  I wanted a book that would make it easy for me to survive and thrive in the food service industry.

I never found the book I was looking for but I did spend hundreds of hours interviewing America's top servers.  Their wisdom combined with my own restaurant experience resulted in the first edition of Great Tips.  The book has been recently revamped and the second edition is ready for servers in the 21st century.

You can have the book I was looking for when I started waiting tables.  

You can make your next shift easier and more profitable. 

Get the information you need to become a smarter server, deliver better customer service, and earn more money on every table.  

Wishing you Easy $hifts, 

David Cyrelson