The Podcast For People Interested in Restaurant Service industry.
The Modern Waiter Restaurant Podcast fun discussions and interviews relating to the service industry that are relevant to both restaurant workers and guests. Have you ever wondered what your waiter or waitress is thinking? Have you ever wondered how a restaurant works behind the scenes? Perhaps you worked in the service industry and laughed while discovering that all restaurant employees are the same. We have all dined at restaurants many times. The Modern Waiter Podcast helps restaurant patrons enjoy their experience by giving them a look behind the industry curtain. “I want to show the world that a career in the restaurant business can be a legitimate profession.” - Marlon Joseph, Host of The Premier Restaurant Podcast. Restaurant guest, managers, chefs, waiters and waitresses are all represented well by this show. Contact us at https://www.themodernwaiter.com/
Chef Travis brings a wealth of experience and passion to the table, cultivated through his upbringing in Vancouver, where cannabis culture thrived long before its legalization in 2018. In this podcast, Chef Travis shares his remarkable story, from his breakout moment on Masterchef Canada in 2016 to embarking on an extraordinary culinary odyssey, founding The Nomad Cook and introducing North Americans to the art of infused dining.
Chef Travis's vision extends far beyond mere edibles. He's on a mission to revolutionize perceptions of culinary cannabis, dispelling stigmas and elevating it to the realm of gourmet cuisine.
Chef Travis's approaches his offerings with deep understanding of terpenes, the aromatic compounds found in cannabis and other botanicals. Far more than just flavor and aroma, terpenes play a crucial role in unlocking the therapeutic potential of cannabis, guiding the culinary creations towards nuanced experiences beyond the traditional high.
Join us as we delve into his innovative approach, celebrating creativity, flavor, and the boundless potential of this extraordinary plant. Don't miss this interview with Chef Travis Petersen, where culinary artistry meets cannabis innovation.
Guest: Pioneering world of culinary cannabis with Chef Travis Petersen (https://www.instagram.com/the_nomadcook/), a trailblazer reshaping the culinary landscape. https://thenomadcook.ca/
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In this podcast we give away restaurant secrets in order to bring you a list of things you should avoid at a restaurant. By the end of the show I will get you to see restaurants through a different set of eyes so you can stop making these 5 mistakes
Plus, stay tuned for a bonus tip at the end. See why savvy restaurant workers avoid these things while dining out.
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Beyond the Kitchen Chef Ashish shares some insights from his chef-owner's journey. We jump into our time machine and revisit pivotal moments in chef’s career. What advice would a successful chef give to their younger self?
In this podcast episode, find out how Chef Ashish handles moments that have shaped his career. From navigating the challenges of the restaurant to shaping his personal life.
👨🍳 About Chef Ashish Alfred: With years of experience in some of New York City’s acclaimed restaurants, Chef Ashish Alfred, second generation Indian-American most recently appeared on Jon Taffer’s Bar Rescue. As the owner of the Alfred Restaurant Group, he has earned The Maryland Restaurant Association Chef of the Year, and Baltimore Business Journal 40 Under 40 award.
https://www.instagram.com/chefashishalfred/
https://www.chefashishalfred.com/
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Have you ever secretly wonderd if your food has been tampered with by restaurant staff? 🤔 We dive deep into the controversial topic of waiters spitting in people's food. 🍽️ Prepare to uncover the shocking reality behind this infamous urban legend!
Join us as we dissect the reasons why a waiter might resort to such extreme measures, explore the truth behind these unsettling rumors, and reveal whether it's actually illegal for them to spit in your food.
With insights from restaurant industry insiders, real-life anecdotes, and expert analysis, we'll separate fact from fiction and provide you with the facts you need to know about restaurant hygiene and professionalism. 🌟
Hit that play button now and let's uncover the secrets of the restaurant industry together! 🎥✨
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Get ready for the ultimate showdown of spirits! Dive into the March Madness Booze Bracket, where we've swapped basketball teams for beloved alcoholic beverages in a thrilling 64-team tournament. From craft brews to classic alcohols, we've organized our brackets into Sipper, Night Time, Day Drinking, and Basic Bitch conferences to crown the ultimate champion of libations.
Join us as we blend the excitement of NCAA March Madness with the fun of drinking games, taking you on a boozy journey through each matchup. Whether you're a sports fanatic looking for a twist on tournament season or a bar aficionado seeking new drink inspirations, this is the showdown you won't want to miss.
This podcast episode promises entertainment for every fan of March Madness, drinking games, and restaurant/bar-related content. So grab your favorite drink, settle in, and let the madness begin!
Remember to like, subscribe, and share with your fellow enthusiasts. Cheers
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🎉 Ever wondered why your birthday celebration at a restaurant might not be as appreciated by the servers as it is by you? In this podcast episode we delve into the hidden realities behind the scenes, as we uncover the reasons why restaurant servers dread your birthday celebration.
What You’ll Discover:
🍽️ Overwhelming Requests: From personalized menus to elaborate decorations, birthday celebrations often come with a slew of special requests that can overwhelm restaurant servers.
⏳ Disruptions to Service Flow: The festive atmosphere of a birthday party can disrupt the smooth flow of service, causing delays and challenges for servers trying to attend to all guests.
💰 Freebies and Discounts: While guests expect perks on their special day, these requests for freebies or discounts can impact servers who rely on tips for their livelihood.
⚖️ Balancing Act: Servers strive to provide a memorable experience for birthday guests while ensuring other diners receive the attention and service they deserve, striking a delicate balance.
🗣️ Communication Struggles: Miscommunication regarding birthday surprises or requests can lead to frustration for both guests and servers, highlighting the importance of clear communication.
🔍 Curious to learn more about the challenges faced by restaurant servers during birthday celebrations? Hit play now and gain insights into the dynamics behind your next restaurant birthday bash!
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🍕 In this video podcast, we delve into the shifts reshaping the pizza delivery landscape. We explore the rise of third-party delivery apps and the consequential decline of our local pizza delivery heroes. From the convenience of app-driven deliveries to the potential impact on community bonds, we dissect the implications of this evolution.
Discover the delicate balance between algorithmic efficiency and the personal touch of your neighborhood pizzeria. Uncover the hidden costs and commissions affecting both restaurants and customers alike. As we unravel the story, we ponder the future of pizza delivery – a dynamic interplay between technology and community. 🚗🍕
🚨 What You'll Discover:
• The rise of Third-Party apps.
• The impact on independent pizza delivery drivers
• Cost of doing business
• Future of Pizza delivery
Read the article by Michael Graff in the Atlantic
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While many restaurants focus on providing excellent service and quality food to earn positive reviews genuinely, some may resort to tricks or tactics to boost their online reputation.
Here are some common tricks restaurants might use to get 5-star reviews:
*Incentives for positive reviews.
*Fake Reviews
*Fake Accounts
It's important for consumers to be aware of these tactics and approach online reviews with a discerning eye. Review platforms often have systems in place to detect and combat fake reviews, but it's an ongoing challenge. Genuine and detailed reviews from a variety of sources are typically more reliable indicators of a restaurant's quality. Always consider the overall patterns and read a range of reviews before making decisions based on online ratings.
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Skipping the Restaurant Scene is the Smart Move. A successful Valentine's day requires careful planning and perfect execution. Many leave making restaurant reservations till the last minute leaving the restaurant to the perfect execution. Not many restaurants are up to that challenge.
In this podcast episode we discuss all the reasons why a restaurant may not be the best way to celebrate Valentines Day.
🚨 What to Consider:
*Overcrowded Atmosphere
*Limited Menu Options
*Rushed Service
*Unexpected Costs and Up charges
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Step into the exclusive world of private cheffing as Chef Gason Nelson takes us on his journey. Discover the challenges, triumphs, and unique experiences of being a private chef for high-profile clients. From cooking for celebrities to competing on Food Network's "Chopped," Chef Gason shares his passion for food and the intricate details that make being a private chef an adventure.
🚨 What You'll Discover:
- Gain insights into the daily life of a private chef.
- Chef Gason delves into the art of creating unforgettable dining experiences
- How to handle cooking for movie stars, athletes, and elites.
- Advice from a two-time James Beard Scholar and acclaimed personal chef
Guest: Chef Gason Nelson https://www.chefgason.com/
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Whether you're a seasoned server or just curious about the behind-the-scenes of restaurant life, this video is your backstage pass to the tools that make dining experiences unforgettable. Join us as we delve into the 10 crucial items every restaurant waiter needs to carry. These are my indispensable tools that keep the service running smoothly. And later on in the show I reveal the 3 things I absolutely hate buying for work.
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Beyond The Plate a journey into the future as we discuss the trends shaping the restaurant landscape in 2024. From the kitchen to the front of the house, these 12 restaurant trends are set to redefine the way we dine. Whether you're a food enthusiast, industry professional, or just curious about the world of dining, this episode offers an exploration of the trends shaping the future of restaurants in the United States.
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A dead plate is a dish of food that is unservable, either because a customer sent it back or because it was prepared incorrectly. Dead plates are usually considered fair game for servers or cooks to eat, but it depends on the restaurant's policy. There are few things more frustrating than wasting food and disrupting the kitchen because a plate sat for too long in the window
🚨 What You'll Discover:
- What happens to food that has been made incorrectly
- What happens to your dish when you send it back
- How food mistakes happen
- Valuable information about how restaurants kitchens operate.
🔍 Watch as we uncover the behind the scenes of restaurant work.
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The restaurant business is fiercely competitive. Many restaurants allow guests bad behavior to maintain revenue. I maintain that is a bit of bad business and today's show will reveal poor etiquette that restaurant guests often do that restaurants would love to correct.
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Working in a restaurant can be a rewarding job, but it also comes with its fair share of hazards and challenges.
In this episode, guest John Demeglio discuss work place hazards and workers Comp. We take you behind the scenes to explore the hazards and struggles that waiters, bartenders, and chefs encounter daily. From juggling overloaded trays to navigating through spills and broken glass, the service industry is rife with hidden dangers that often go unnoticed. *Our experience not legal advice*
What You'll Discover:
- The physical toll of carrying heavy trays and constant motion.
- The emotional stress of dealing with demanding customers.
- The unexpected dangers lurking in the restaurant environment.
- Valuable information about how workers comp works.
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As a guest dining at a restaurant, you have done your research and made your reservation. The work is almost done. Upon arrival it is time to set your expectations for the evening and be open to allowing the restaurant staff to facilitate an excellent time. Some restaurant guests get in the way of having a great experience. In this week’s restaurant podcast I recount my experience with a problem table. It started with them telling me one thing and expecting another. Things turned sour and I had to pass the table on to another server. Find out how it went and how it could have been avoided.
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Restaurant kitchens are a fast-paced environment with, sharp objects, fire, and pressure. Chef Eduardo Espiritu joins this week’s restaurant podcast and gives us a peek into his work and his life. For those who have never worked in a kitchen, Chef gives you the raw reality about the lifestyle. How did he get his start? What does he think about service? How does he cope with the long hours and the scars. Thanks Chef for telling it all.
Guest: Chef Eduardo Espiritu
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What are the top five professions that work on holidays? If you are among these five professions you work holidays including Christmas. While working on holidays can be a necessity in many professions, there are certain drawbacks and challenges that employees may face. We will discuss the pros and cons of working on holidays.
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What is it like to return to serving after 20 years behind the keyboard? Author and journalist Megan Fox shares her adventures as a restaurant waitress. Why would anyone leave a desk to deal with the physical challenges of restaurant work? Find out why she had to take on the role.
Guest: Megan Fox
https://pjmedia.com/columnist/megan-fox/
https://www.linkedin.com/in/megan-fox-028984115/
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What has it been like podcasting over the last year all the while working in the service industry. We look back at our years in the restaurant and podcasting as we kick off our 6th year doing the show. We share the challenges we encountered working in the restaurant and doing this podcast. Also we look back on some favorite guests that knocked it out of the park for us.
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In this week’s restaurant podcast we begin our series on successful bars and restaurants by profiling the World Famous Parrot Lounge in Ft. Lauderdale Florida. We pay them a visit on one of their busiest nights and observe operationally what they do right. Later on in the show we discuss how they stay connected to their community.
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Drafting the best holiday food may sound easy, however once your favorite thanksgiving food is off the board it can not be repeated.
Danny and I are joined by guest, Nohemie Pascal. Our goal is to make the best plate by picking our favorites holiday foods draft style. Once that item has been drafted it is blocked from being picked by the others. Can we make a desirable cohesive plate? Don’t miss the curveballs we throw at each other as we compete in our 4th Annual Thanksgiving Food Draft.
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In this week’s restaurant podcast we discuss the apparent comeback of the chain restaurant. When was the last time you ate at a chain like Chili’s, Olive Garden or TGI Friday’s? The popularity of casual restaurant chains is not what it used to be. They were already on the decline before the dip of 2020. Many locations rebranded in an effort to capture diners 18 - 35. If you have not been to a fast casual restaurant lately then you would assume they were all but dead. Are they?
Credit: Amy McCarthy Casual Dining Chains Are Back, Baby
https://www.eater.com/23922472/casual-chain-restaurants-comeback-applebees-melting-pot-olive-garden
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Danny and I take a trip to downtown Nashville. In this week’s restaurant podcast we relay our experience from a food and service perspective. Nashville is a place for music, food and bars. Nashville’s Broadway strip and Printer’s Alley offers more bars and restaurants than anyone can handle. We were up for the challenge.
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Since its introduction in 2003 and over the last 20 years, the iconic beverage has had an influence on the coffee industry, pop culture, and everything in between. In this week’s restaurant podcast we discuss how the Pumpkin Spice Late has become a phenomenon in seasonal or LTO limited time offers.
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In this week’s restaurant podcast guest Aimee shares her experience leaving one restaurant for another. Starting over can be intimidating. You risk comfort and seniority for more money and perhaps better work conditions. Taking a leap of faith is necessary to level up. What are the major concerns when letting go of your restaurant job? Crucial factors include, the location and commute, Sidework, how you will be paid, and the culture.
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Learn how to spot problem customers right away. We will teach you how to listen to the right key words that raise the alarm bells of caution. In this week’s restaurant podcast Kaela Contrada joins the show once again. We pour over the most popular things restaurant guest say that are red flags.
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In this week’s restaurant podcast Kaela Contrada-Ray joins the show and shares the things she learned from working in the service industry. What are the skills we learn in the restaurant industry that translate to other careers?
Transferrable skills can include...
Customer Service: This includes being polite, friendly, and attentive to customer needs.
Communication Skills: Clear communication is key, both with customers and with kitchen staff.
Organization: Restaurants can be busy and hectic environments.
Multi-Tasking: Servers often have to juggle various tasks, such as taking orders, delivering food, refilling drinks, and handling payments, all at the same time.
Attention to Detail: Small details matter, whether it's remembering how a customer likes their coffee or ensuring that orders are correct and well-presented.
Problem-Solving: Restaurants can encounter various challenges, such as kitchen mistakes or dissatisfied customers. Servers should be able to handle these situations calmly and find solutions.
Stamina: The job can be physically demanding, requiring standing and walking for long periods. Good stamina is necessary to keep up with the pace of a busy restaurant.
Teamwork: Servers need to work well with other staff members, including kitchen staff and fellow servers, to ensure smooth operations.
Positivity: Maintaining a positive attitude, even in stressful situations, can enhance the dining experience for customers and colleagues alike.
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What are the key points of service in a hotel? 14 year veteran Ryan Hanson stops by to share his experience with us. From room service to banquets we get a great perspective on the differences between hotel service and standard restaurants. Hotel restaurants often cater to in-house guests, serving breakfast, lunch, and dinner, and may also offer room service. Additionally there is a variety of venues such as pools, and banquets that cater to guests. In contrast, regular restaurants primarily focus on providing dining experiences to the general public.
Guest Ryan Hanson https://www.ryhanart.com/
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Whenever we travel we like to relay our adventures in the context of food and services. On this week’s episode, Danny shares his experiences while on a bachelor party to Atlantic City.
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This restaurant podcast episode is the conclusion of the breakfast cereal bracket. Which cereal is your favorite and did it make it all the way to number one?
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The top 50 breakfast cereal bracket is here. In a quest to discover which is the number 1 breakfast cereal of all time. We have listed all of Americas favorite cereals, placed them into a tournament style bracket and debated winners based on taste, nostalgia and popularity.
Cereal fans get ready to relive your childhood.
Are your favorites on the list? Are you ready to find new ones to try? Grab your spoon and milk, and let's dive into the world of breakfast cereal. Remember to, share, and subscribe to never miss restaurant and food related Podcast.
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Life's most fun moments are often found in the simplest pleasures. Sipping on something delightful while the sun is up is one of them. In this week's podcast we discuss Day Drinking. What are the most popular activities that lead to drinking during the day? We close out the show with the most popular beverages drink while doing so.
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In this week's episode of the restaurant podcast, we have the pleasure of hosting Webb Pascal as our special guest. Webb takes us through his remarkable transition from his role in the kitchen to becoming a figure in the dining area. Delving into his experiences, Webb opens up about the challenges he encountered on his path to securing a front-of-house position. We also gain insight into Webb's perspective on servers during his time working in the back of the house. As the conversation unfolds, our guest sheds light on his most significant hurdle and imparts invaluable advice garnered from his journey.
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On this week’s restaurant podcast we continue our restaurant movie series with 1982 Diner. In this episode, we'll explore the directorial debut of Barry Levinson, who masterfully captures the authentic charm of Baltimore and the dynamics of friendship with wit, humor, and a touch of nostalgia. We'll dissect the unforgettable scenes, and relive the iconic banter. Starring a young and talented ensemble cast, including Steve Guttenberg, Daniel Stern, Mickey Rourke, Kevin Bacon, Tim Daly, and Ellen Barkin, 'Diner' takes us into the lives of a group of buddies as they navigate the complexities of adulthood, marriage, and the transition from carefree youth to the responsibilities of the real world.
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On this week’s restaurant podcast we play the game Smash, Pass, or Trash. Jay Salonga joins us in studio once again as we discuss our absolute favorite drinks; Smash. Drinks we can take it or leave it; Pass. And finally drinks we absolutely hate to drink; Trash. Some drinks on the list create a cross fire and someone gets offended.
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On this week’s restaurant podcast we have something juicy and refreshing in store for you. We celebrate National Watermelon Day. August 3rd. We're diving headfirst into the juicy world of watermelons today. From their history as one of the oldest cultivated fruits to their essential place at every summer picnic, the watermelon has a special spot in our hearts—and our bellies! So, join us on this mouthwatering journey as we celebrate all things watermelon!" So, grab a slice of watermelon, relax, and hit that subscribe button.
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Fortunately we have friend of the show, Jay Salonga join us. This time we have him in studio. As a closer at a high end sushi restaurant in Las Vegas, Jay shares what it is like for his closing duties. We have had Jay on the show several times on our trips to Vegas. It is always a treat to have a guest in studio.
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How does seniority work in the restaurant? Seniority is generally linked to employee benefits, promotions and other opportunities. It is natural for longer tenured employees to be favored in general because they are often knowledgeable and they are a known quantity. There are however some downsides to heavily favoring seniority. It can sometimes hinder opportunities for more talented or skilled individuals who are relatively newer to the organization.
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What is it like to work the opening shift in a restaurant? In this week’s restaurant podcast Danny and I discuss what it is like on our opening shifts.
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In this week’s restaurant podcast Danny and I are answering questions we get most about working in the restaurant. Some questions are personal, some answers may surprise you.
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In this week’s restaurant podcast Danny’s restaurant just got a new P.O.S (Point of Sale) system and it gives us an opportunity to constructively talk about our perspective on things happening in the restaurant business. Lets find out how a change in the P.O.S. system affects Danny and his co workers.
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In this week’s restaurant podcast Danny and I welcome Chris G to discuss things your restaurant manager wants you to know. Many restaurant professionals run the gauntlet of experience. Chris is no exception. Among other positions our guest has recently taken on a management role in the same location. Drawing from his experience he is here to share the things guests and employees need to know.
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In this week’s restaurant podcast Danny and I discuss terms we use in the restaurant. The restaurant industry has its own lexicon, that is both efficient and, at times, colorful. From the bustling kitchens to the front-of-house operations, every aspect of a restaurant is infused with this distinct vocabulary. We're here to decode it all.Some may be familiar to you. There are some that I have never heard of.
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In the fast-paced world of the restaurant business, one undeniable truth stands tall: working on holidays is par for the course. However, not all holidays are created equal when it comes to the challenges they present. Join us in this week's podcast episode as we lift the veil on the most arduous holidays to work in the industry and delve into the reasons behind our preferences. Get ready to discover "The Worst Holidays to Work" and gain a unique insight into the experiences of those who work during these demanding occasions.
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Overall, an effective restaurant menu should be visually appealing, easy to read and navigate, and offer a selection of dishes that cater to a range of tastes and dietary needs. By following these tips, you can create a menu that will entice customers and maximize sales.
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This week’s restaurant podcast celebrates National waitstaff day is May 21st. We are raising awareness about the hard work and dedication of waiters and waitresses, who play a vital role in the hospitality sector. We give suggestions on how to celebrate, then later on in the show we go through a brief history of restaurants.
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In this podcast episode, where we uncover the reasons behind the staggering failure rate of restaurants and explore the key factors that determine their success. What are the common pitfalls that contribute to restaurant failures. From poor location choices and fierce competition to high costs and low profit margins, we cover the board.
Join us as we unravel the web of restaurant failures and provide valuable insights for aspiring and current restaurant owners. Whether you're thinking of starting your own establishment or seeking ways to improve an existing one, tune in and subscribe to our podcast for more engaging episodes on all things restaurant-related. Remember, success is within your reach if you have the right strategies in place.
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In this week’s restaurant podcast, we discuss 10 lies servers tell most often. Restaurant servers deal with a lot of moving parts. It takes a lot of coordination to facilitate a great guest experience. They see thousands of guests and that can mean finding ways to survive the shift. Mistakes happen and everyone has a different way of adjusting when things go sideways.
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I had an awful experience with a table. Worst in 20 years. Find out why things went so wrong and what I could have done to prevent this disaster.
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In this episode, we delve into the world of restaurant service and explore the essential steps that every waiter should master in order to provide an exceptional dining experience for their guests. We begin by discussing the importance of the first impression and the proper way to greet and seat guests.
Next, we move on to taking orders, serving food, and checking on guests, highlighting the key elements of each step and offering tips on how to make each interaction with guests more personalized and enjoyable. We also cover the art of clearing tables and presenting the check in a way that shows appreciation for the guest's visit.
Whether you're a seasoned professional or just starting out in the world of restaurant service, this episode offers valuable tips and strategies to help you master the essential steps of service and deliver an unforgettable dining experience for your guests. Tune in and learn how to elevate your service game to the next level!
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Welcome to this week's episode of our restaurant podcast, where we discuss a common work-related challenge - dealing with an incompetent manager. We received an email from one of our listeners sharing their struggles with a difficult manager, and we have some practical strategies to help them and anyone facing a similar situation. Our aim is to guide our listeners towards building a productive and healthy relationship with their manager so that they can thrive in their position. Join us as we read out a part of the email and outline some helpful tips that can help our listeners navigate this challenging scenario.
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Be it family or friends, as a restaurant employee sometimes we find ourselves at a table whose restaurant etiquette makes us cringe. We will discuss the best way to survive the evening and possibly save you some embarrassment. To help people with bad restaurant etiquette, one can lead by example, be respectful, use humor, address the behavior directly, and be patient. Modeling good behavior respectfully can encourage others to follow suit and ultimately create a more pleasant dining experience for everyone.
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Taking the order as a server in a restaurant can seem routine. It can be very mechanical. There are some basic steps you MUST follow. This week’s podcast episode outlines the best way to take an order. Follow these steps and you will be set up for success the rest of the way… Later on in the show I will also share with you my best tips while taking an order.
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This podcast episode will teach you how to become a restaurant waiter. If you are interested in getting started as a restaurant waiter we have the show for you. Last week’s guest Kyle Dalia returns once again to lend his expertise. We will give you the best advice for getting into the server position and making money. As a waiter, you will need excellent communication skills to interact with customers, take orders, and handle any issues that arise.
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Seasonal Waiter: Best of both worlds. Most areas have a high season and low season and unless you are in a town like Las Vegas or a place like Disney, where it is always busy. The seasonal restaurant waiter takes advantage of peak activity in two different towns. For example, a restaurant located in a tourist destination may hire seasonal waiters during the summer months when there is an influx of visitors. There are drawbacks however as described by guest Kyle Dalia.
There are several pitfalls to consider when you choose to work as a seasonal waiter.
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Ever thought to yourself I am going to crush this buffet? How do these restaurants stay in business? If so we will explain how buffet restaurants make their money.
Buffet restaurants make money by charging customers a fixed price for all-you-can-eat access to the buffet. The price of the buffet typically varies depending on factors such as the location, time of day, and selection of food offered.
To make a profit, buffet restaurants need to carefully manage their food costs and ensure that they are not overstocking or wasting food. They may also need to control labor costs by using a self-service model and automating certain aspects of the dining experience.
Overall, buffet restaurants rely on a high volume of customers to generate revenue and carefully manage their expenses to maintain profitability.
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This week’s restaurant podcast we discuss the Pros and Cons of taking reservations in the restaurant. In this Video, I Discuss the Truth About Restaurant Reservations and What You Need to Know if You're Considering Making Them! This Video Shares Tips and Advice on how Reservations work for Any Restaurant! Reservation systems can be a great benefit to a restaurant however the ease of making reservations has created some bad habits that has become troublesome. It is a case of damned if you do damned if you don’t. Are walk-ins better for your restaurant?
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Fancy Restaurant. In this week’s restaurant podcast Danny and I recall our night out at a fancy restaurant. People often choose fancy restaurants to celebrate special occasions such as anniversaries, birthdays, or other milestones. The upscale atmosphere, elegant decor, and exquisite food make it the perfect setting for a memorable event. Our reason was to celebrate a few birthdays of persons that are in the group. It is important to share the experience of everything from choosing the restaurant to paying the check. As with any group of people there can be some complications. All in all here is our assessment of our experience through the lens of being a guest as well as industry professionals.
In our podcast we will describe The quality of the food: Fancy restaurants are known for their high-quality food, which is often made from fresh, locally sourced ingredients. The quality of the service as well as the ambiance. Join us as we go to a Fancy Restaurant.
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The perception of time is a complex concept that is a subjective experience. In this week’s restaurant podcast we look at the perception of time in the restaurant. Time is influenced by a variety of factors, including biological, psychological, and cultural influences. Restaurants welcome many different cultures and so we also welcome the cultural differences of time. From reservations to how long to stay in the restaurant. Time perception is affected by our physical and mental states, as well as our environment. Are you hungry while you wait for a table? You may feel the passage of time go by very slowly. It can be experienced differently depending on the individual, and can be distorted by stress, fatigue, and other external factors. Time perception can also be affected by our expectations. Join us as we dive into this restaurant podcast on time.
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This week’s restaurant podcast "Black Inventors”: The Impact on the Restaurant Industry". This podcast will explore the incredible contributions of black inventors throughout history and how they have shaped the restaurant industry. We will discuss the inventions of black inventors and how they have changed the world, from the invention of the refrigerator to the invention of the deep fryer. Truly amazing and just in time for black history month.
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Pie is a great way to end a meal. It is a classic dessert that is often served at family gatherings and special occasions. Restaurants sell pie because it is a popular dessert item and is enjoyed by many people. In this week’s restaurant podcast we discuss the top 10 pies served in restaurants. Later on in the show we find out about some odd ingredients that pies are made of.
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Restaurant Movie series continues with Pt 9. Boiling Point (2021). As restaurant waiters we love reviewing restaurant movies from the point of view of people who live the reality. Movie lover and friend of the show Omar Eraso joins us to discuss the merits of this movie. Full spoilers ahead, is the warning before engaging in this round table discussion.
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Podcast Journey Pt. 2 Danny and I discuss how we started the podcast. Last week the main focus was on our life working in the restaurant. This week we open up about all the challenges we had while producing this podcast. We reveal the tension and pain points along the way. What is our process like? Perhaps you are interested in creating a podcast of your own? This show can give you some perspective on our podcast process which can help or enlighten you.
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Have you ever wondered what working in a restaurant is like? Have you ever wondered what it would be like to start a podcast? In this weeks restaurant podcast, Danny and I are sharing our podcast journey. How did this show come about? Why do we feel so strongly about the restaurant industry. The recording of this podcast episode ran a bit long so we decided to break it up into two parts. Part 1 we will share what it is like to work in the restaurant. From working long shifts to needing new shoes. In Part 2 we will share our podcast journey with you.
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Restaurant Staff Meetings. How to run an effective staff meeting. What could be better than going into work on your time off for a restaurant staff meeting? 90% of the time staff meetings are a giant waste of time when you work in a restaurant. Is there a better way?
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Why Do Restaurant Servers Hate Hot Tea? To most serving hot tea seems like no big deal. In this week’s restaurant podcast, we explore the annoying little steps that go into serving hot tea. Is it worth it?
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Are the best restaurant chefs mean chefs? In this week’s restaurant podcast we explore The Chef Effect. How the temperament of a chef affects everyone else in the restaurant. Emotionally balanced or nice chefs vs mean or angry chefs. We are grateful to have Dave Kenney lend his perspective drawing from his experience from the kitchen as a chef and as a waiter.
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This week’s restaurant podcast welcomes Barbara Sloan, Author of Tipped, a guide to financial freedom for service industry employees. Often waitresses, bartenders, and the like are left out of the typical employee financial benefits. This can be a disadvantage to building wealth. Barbara’s book gives us nuggets on how you can take control of your tipped income and lay the path to your financial dreams. “If you understand how to be in a bar… you can understand how to invest.”
Guest: Barbara Sloan https://www.instagram.com/tippedfinance/
More Info: https://www.tippedfinance.com/
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Bartending: The Good, the Bad, and the Ugly. Bartender Zach Davis brings us a fun perspective on dealing with the ups and downs of his position. Bartending requires a constant shift in attitude when dealing with guests, servers, and management. Working in the restaurant industry requires constant adjustments. Bartenders deal with an added dimension of skill and responsibility. It is a refreshing light hearted conversation with Zach on the topic.
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Restaurant Jeopardy! So much fun. How much do you know about restaurant trivia? Qualin Harris (@Confessionsof_aserver) joins us in studio to play Restaurant Jeopardy. Six restaurant themed categories loaded with fun trivia questions. Our first battle of the trivia does not disappoint.
Guest: Qualin Harris https://www.instagram.com/confessionsof_aserver/
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How to find a good restaurant? Whether you are from out of town or you are trying to find a local gem, this restaurant podcast episode is for you. Some people rely on online reviews and ratings, however finding a good restaurant takes a bit more effort. You may think that referrals are a slam dunk, however referrals on a good restaurant has its pitfalls as well. This episode will give you a great system for finding the restaurant that fits what you are looking for.
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Happy Thanksgiving. This week’s restaurant podcast kicks off the holiday season with the 3rd Annual Holiday Food Draft. Lover of food and competition Phil Moss @mossperm24 is this year’s guest. Who can build the best thanksgiving plate from the list of food items from each category. Later on in the show, shots of patron silver make their appearance. A change from doing shots at the beginning of the show…
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In this week’s restaurant podcast Danny and discuss the crazy things found in guest’s food. Throughout the years while being a waiter in the restaurant industry you see a lot of crazy things. Strange objects in a dish is no exception. Some of the things found in food are easily explained, others are not.
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In this week’s restaurant podcast Danny and and I are still in Las Vegas. Music artist @YoQuieroSilla tells us how music is life for her in Las Vegas. What is it like to work your way into the main room at Tao night club? DJ Silla shares her passion for diversity. How can she go from pool party at liquid to performing her own music? Her journey is one of passion and we are forever grateful that she shares it with us.
Guest: DJ YoQuieroSilla https://www.instagram.com/yoquierosilla/ https://www.tiktok.com/@yoquierosilla
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In this week’s restaurant podcast Danny and and I are in Las Vegas. Friend of the show, Jay Salonga, describes what it is like for him unwinding after a shift. Shift drinks in Las Vegas. Jay opens up about personal relationships at work and outside of work. Working in the restaurant dealing with the pace of work, shift drinks is a way to unwind and talk about your shift. The catch is there can be a blurring of the line that separate work life from personal life. Later on in the show Danny and I talk about how our trip to Las Vegas went.
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In this week’s restaurant podcast we are black in the restaurant. What is it like to wade through the thicket of stigmas that rub right up against prejudice? Do you adjust your service style waiting on black people? Is there merit to the sentiment that black people do not tip? Danny and I will discuss what it is like being black in the restaurant: Waiting on black people, and being waited on as black people.
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In this week’s restaurant podcast we are Waiting on Older People. What are the keys to service when it comes to older people? What considerations do we have to take when looking at the physical environment of the restaurant? Some things are not so obvious.
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Behind the scenes of a podcast. Danny and I celebrate 200 episodes. We share some of our process, some of our failures associated with moving from audio to video and times of tension where we were close to not having a show. Gather around for the stories of our behind the scenes.
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In this weeks restaurant podcast Danny and I share what ii is like for us during slow season. How does it affect the dynamic of the restaurant. Supplies, attitude, management and staff all get affected during the slow season. But how?
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What should restaurant managers look for when staffing? In this week’s restaurant podcast we explore confidence vs. competence as it relates to staff. What traits are coachable and what are the traits of the people that are full of themselves.
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Some restaurants are pushing the limits of acceptable practices and are therefore blurring the lines. Omar, friend of the show, joins us once again as we discuss our feelings on prices, surcharges and other shenanigans.
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Have you ever taken a wine glass from a restaurant? Perhaps a bottle of hot sauce. This week’s podcast discusses things that people steal from the restaurant. Later on in the show Danny and I reveal things we have shamefully taken.
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Have you ever had to deal with cheap people? At work or in your personal life. In this week’s restaurant podcast we discuss the ways in which you can recognize and handle cheap people.
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Restaurant Best and Worst. We call him a man of conviction. You can call him “D”. From steaks to pasta, liquors to side dishes find out our restaurant best and worst. We pushed the limit of how many time you can laugh while recording a podcast. We have some differences but that is what it is all about. Later in the show we get the feels from some nostalgic pics.
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Restaurant servers can be stuck in their ways. Danny and I call out our fellow servers for their quirks. There are things that we do to make our jobs easier, however, some of the things servers do may blur the lines and cross over into quirkinesses. We also admit our own habits that make us feel at ease but may not work that well.
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Michael Muñoz of the In Yo Mouth Podcast joins the show to discuss restaurant desserts. What are some of your favorite classic desserts? Later on in the show we play a game of Fan or No Fan.
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In this week’s restaurant podcast, Danny and I dig up memories of restaurants that have died out in popularity. Some have vanished all together. Perhaps one of the restaurants on our list sparks nostalgia for you. Take a stroll down memory land as we wonder, What ever Happened To…
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What’s in your apron? Veteran Server Robert (Cooper) Washek joins the show to share what he keeps in his apron. The common thread that ties all restaurants is the apron. Danny shares his apron secret and later on in the show we reveal what we do about separate checks and what can be done to stop guests from stealing our pens.
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In this week’s restaurant podcast we continue with part 8 of our restaurant movie series. This time it is Bradley Cooper’s 2015 Burnt. Do watch the movie prior to listening to the podcast or expect heavy spoilers. This restaurant movie focuses on the back of the house with the chef centric pursuit of perfection.
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Cooper joins us for shift drinks. I am cleaning out after the Vegas trip. Danny and Cooper talk about their day over a couple of drinks.
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This week’s restaurant podcast, “Teamwork Makes the Dream Work”. We travel to Vegas and once again Jay Salonga joins the show. Papa’s got a brand new bag since he was last on the show. His high end sushi restaurant runs on a house pool so teamwork is everything. Find out how Danny and I survived our Vegas shenanigans to have this round table discussion on our very last day.
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This week’s restaurant podcast, “What Happens in Vegas”. Straight out of Vegas and feeling not so fresh, Danny and I talk about our trip through the eyes of service. From ride share, airport, hotel, and restaurants; what was the good, the bad, and the ugly?
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On National Fried Chicken Day, July 6th, we ponder one of the most popular of bar food. There are so many variations on this comfort food. You will never guess where fried chicken actually came from.
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Do you know how to tip? This weeks restaurant podcast takes a look at how to tip in every situation. Who do you tip? Why tip? When do you tip?
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Bread can be the first item that guests experience in a restaurant. Sometimes it is the first thing they request upon being seated. Let’s take a look at bread service in the restaurant. It can be a great introduction or it can be a great annoyance. Later on in the show share our favorite ways to eat bread and places to get the best bread.
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A service utility blast from the past, the dumbwaiter has all but gone extinct. The mini elevators is very useful for multi level homes and restaurants. But why the name dumbwaiter?
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Avoid getting into the weeds by controlling your tables. The best ways to be able to control your tables is by appearing as an authority, being knowledgeable, controlling the timing among other things. In this show we will discuss how.
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In this week’s restaurant podcast we are joined by Omar. We springboard off of last week’s topic and find out how he handles his tables. We don’t operate the same however the goal till remains good service.
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How do you identify what your guests secretly are looking for to feel like they had a great experience. In this week’s restaurant podcast episode we will teach you how to gauge your tables? Every guest will fall into one of 4 categories. Guests are either seeking Fun, an Experience, Attention, or Convenience. Knowing which category they fall into is a game changer…
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After a day of work there are several ways people choose to unwind. Shift drinks is one of the ways restaurant workers decompress after a shift and it is the subject of this week’s podcast. I tell the story of my first shift drink and why I did it is such dramatic fashion. Danny brings me to a simple revelation about Happy Hour.
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Do you work days, nights, or both? In this week’s restaurant podcast we talk about the night shift. Why does Danny work both and I am a night shift kind of guy… (for now)
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Bar Life Pt. 2 with Ashton picks up with a discussion on the pros and cons of bartending. Later on in the show Ashton shares her frustration about brunch, co workers and managers.
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In this week’s restaurant podcast we discuss Bar Life with Ashton. Have you ever wondered why a bartender seems to overlook you? We may have the answer in the dos and don’ts at the bar.
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What do you know about St. Patrick’s day? What do you know about the man himself? We love drinking holidays. This week’s restaurant podcast Danny and I rank the drinking holidays and share our thoughts on how to survive drinking all day.
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This episode of Shift Drinks we head over to Anthony's Clam House where Nichole joins us and tells us about her new awesome job. Danny has to deal with drunk people at a music festival on the beach.
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“Get a real job”, just one of many flippant comments lobbed my way after posting a 8 second reel on instagram. After hundreds of comments I asked myself why do people hate restaurant servers? In the first show on YouTube for this podcast after 175 audio only shows Danny and I bear out some myths about what servers do and how we get paid. You don’t have to understand but for those of you willing to learn, here we go…
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Restaurant misconceptions abound! This week’s restaurant podcast runs through our top ten things that you think to be true but simply are not.
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This week’s restaurant podcast is inspired by National Chip and Dip day. From nostalgic snacks from our childhood to the popular chips of today there are best practices and best in show. Later on in the show we will go through some flavors that are doing too much.
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What is inclusion? How does it fit in with equality vs. equity? In the final show we publish from our Atlanta trip. Our guest, Jason Raymond shares how his journey began on the subject. Danny and I learn, laugh, and get contentious.
Guest: Jason Raymond https://www.instagram.com/jraymond.seed.stem.drift/
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Review the Reviews, our second show on our Atlanta road trip. Jason Raymond, friend of the show joins us once again to share his collection of reviews. Some are fair and some are loathsome. It is simply astonishing what people will write in a review. Reviews should be helpful to potential patrons and directional to the establishments.
Guest: Jason Raymond https://www.instagram.com/jraymond.seed.stem.drift/
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Raw Chef Carla joins us for this week's shift drinks. We headed down to Roxannes, downtown Ft. Lauderdale, one of our favorite spots. We were able to drag our video equipment and take over the back room to record. Carla's Sunday shift is meal prep for her clients and Danny describes his smooth shift. I talk about navigating some aggressive ladies at brunch.
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Level Up, The first show on our Atlanta road trip. John D long time service industry veteran shares his path and philosophy on leveling up in the biz. He shares his serving style, standards and later on in the show we play a game of would you rather…
Guest: John D https://www.instagram.com/demeglio11/
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Restaurant owner Meir joins the show. This week’s restaurant podcast finds us reminiscing about old restaurant technology. Later in the show Meir shares his passion for the restaurant business while pondering why so many want the dream of owning a restaurant despite all the pitfalls.
Guest: Meir https://www.instagram.com/restaurant.dreaming/
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This week’s restaurant podcast continues our restaurant movie series. 1997’s Good Burger, a comedy set around fast food and rich with burgeoning stars. We run through a full breakdown of the movie then rate the movie as a restaurant movie at the end of the show.
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Friend of the show Raw Chef Carla shares her experience Leaving the Restaurant Industry. What does she miss about serving? Later in the show we play a game.
Guest: https://www.instagram.com/rawchefcarla/
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Crossing the line is the topic of this week’s restaurant podcast. Joining us is known button pusher and friend of the show Omar Eraso. We laugh to Omar’s work place drama with a habitual line stepper. He also tells a story of him having quit after his boss crossing the line. Find out what things have pushed our buttons by guests and co-workers.
Guest: Omar Eraso
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Shoes are the most important yet most overlooked part of the restaurant uniform. Kitchen, servers, and bar staff all have their preferences. So many styles all centered around comfort and keeping you same. Shoe technology has come a long way over the years. Some do some don’t. In this week’s restaurant podcast we discuss our experiences and some fails.
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Training a restaurant server can be frequent, it can be a hassle, in can be rewarding. Getting a new person to assimilate into the system became all of those in the past. My experiences training runs deep and it depleted my patience for the task. This episode looks back at the fun aspects of training. Making light of one of the more critical systems in the restaurant business is what we do. We take an unusual look at training a restaurant server.
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Shift Drinks finds us at Anthony's once again. I got yelled at by a guest while Danny's regular is drunk and rude to fellow patrons.
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We have never had a moose on the show before and this one happens to be wild. Busser, Investor, and entrepreneur, moose comes in and destroys the show. Blake, shares his experiences in the restaurant business and drops a bomb of a walk in cooler story.
Guest: Blake @therealmooseofwallst
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Shift drinks with no Alcohol, Danny and I struggle at the start of Dry January. Danny had a smooth shift while I dealt with rude guests.
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This week’s restaurant podcast finds us revisiting the important subject of upselling. Back in episode 25 of the first season we introduced our thoughts on upselling. This episode will help you identify the opportunities and expand on the techniques right for the upsell.
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The new year brings an opportunity for self improvement. On this week’s restaurant podcast we discuss resolutions. Danny and I discuss the most popular resolutions and how they relate to us and the restaurant industry.
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Buffets. Guests tend to do too much and ruin their experience of the buffet. How to navigate and have a successful experience? There are definitely some best practices in this area. In this week’s restaurant podcast Danny and I give you the down low on the all you can eats.
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How do you get lingering guests to Get Out? In this week’s restaurant podcast Danny and I talk about our ways of getting guests to leave at shift change and at the end of the night. Yes you have to read the room. Yes you have to be practical. There are best practices to be followed when all you want to say is Get Out!
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This week’s restaurant podcast takes us to the airport. It is time we learned the inside scoop about working at airport restaurants. Tony Orlando (T.O.) gives us a look behind the curtain. Great fun as we hear his stories. Great sadness as I share my pain.
Guest: Tony Orlando
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This week’s restaurant podcast takes a closer look at the front of the front of the house. Hosts. The very first voice you hear on the phone. The very first person you see walking in the door. Kaela shares her experiences, her advice and a few pet peeves.
Guest: Kaela Fernandez https://www.instagram.com/kaelaa0/
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This episode marks three years of podcasting. We take our talents to Anthony’s Clam House & Grill to record our big day on location. We are joined by friend of the show Jason Raymond of Seed Kitchen, Stem Wine Bar, and Drift Oyster Bar to help us celebrate. We all take turns answering questions sent in from our listeners. Some answers will surprise you. Thank you to our listeners for supporting us and we look forward to serving you in the future.
Guest: Jason Raymond https://www.instagram.com/jraymond.seed.stem.drift/
Business Relations : https://www.instagram.com/eatatseed/ https://www.instagram.com/stemwinebar/ https://www.instagram.com/driftoysterbar/
Location: https://www.instagram.com/anthonysclamhouseandgrill/
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This week’s podcast finds us continuing our series on restaurant movies. 2000 Dinner Rush. Well worth the watch before listening to this episode. Thanks to Brendan O’Brien for the movie selection.
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This episode of shift drinks finds us at Yot Bar and Kitchen in Ft. Lauderdale Marina. With luxury yachts as our backdrop Ashley joins us after wiping away memories of her shit show. And Chris G. can hardly contain himself after what he describes as his top 5 worst shift.
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Imagine you are at your family’s holiday party. Lots of choices to be made. What food would you choose to build your plate? This week’s restaurant podcast is our 2nd Annual Holiday Food Draft. Lover of food, drink and fantasy sports John Cagney joins us in this years food draft.
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In this week’s restaurant podcast “Let’s Get Personal”. Danny and I reveal more about our personal lives by playing a modified version of The Newlywed Game. Some answers may surprise you…
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In this week’s restaurant podcast The Tables Are Turned. Our guest Ron stops by to give us some insight from the guest’s perspective. The service industry principles, the industry workers, have the lions share of opinions on this podcast. What does the experience look like from the other side of the table?
Guest: Ron (Burgundy)
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Shift drinks directly after our Vegas trip, I attempted to dry out and work my Sunday night shift. I failed at both. We are joined by Ralph (Glue Guy) and Roy (Smooth Guy). We change locations and record from Oceans 101 in Lauderdale by the Sea. They talk about what and who irks them at work...
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Steps of Service and Beyond with Jay Salonga. The traveling podcast takes us to Las Vegas where friend of the show @dj_jaynoble describes how he got his start moving to Vegas and also leveling up on restaurant jobs. We have a round table discussion on the skills outside of the basic steps of service that is required in a higher end restaurant. Jay also tells us about what it is like working in a unique industry town like Las Vegas.
Guest: Jay Salonga https://www.instagram.com/dj_jaynoble/
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Danny and I landed in Vegas Friday night. Coming in hot we meet Ryan in the lobby of our hotel and fire off an episode of shift drinks straight away.
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In this week’s restaurant podcast we teach you how to beat the grind. The repetitious nature of executing a job can be a drag. The constant reciting of specials and answering the same questions day in and day out can wear you down if you let it. Time to shake things up and beat the grind.
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In this week’s restaurant podcast Danny and I discuss the 3 reasons why there is Drama in the Restaurant.
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This episode of shift drinks finds us at Anthony's once again where Webb and Omar stop by to talk about their shift. Danny and I have a connection through a mutual guest. The show gets interrupted and we dish about a guest with a macaw.
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In this week’s restaurant podcast we expose the lies that servers tell. Telling lies in just another trick we have in our bag. Servers may lie to guests, they may lie to the chef, and they may lie to their managers.
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Weather can have an impact on the restaurant. What do you do when the snow storm comes or when the hurricane arrives? In this week’s restaurant podcast we will navigate the weather and later in the show we give advice on hurricane parties.
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In this week’s restaurant podcast Raymond Bosch is Gay in the Restaurant. Human topics demand insight. Thank you Raymond for giving us a glance into how you navigate your work life and giving us your perspective on handling ignorance.
Restaurant work puts us in front of many different opinions both from guests and coworkers. There are some fun moments and some uncomfortable moments all deserve a listen.
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In this week’s restaurant podcast we discuss the impact football has on restaurants. It is a boon to some in the industry however game time can leave some restaurants a ghost town.
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This week’s restaurant podcast follows up on episode number 5, Service Industry Abroad. Once again Danny returns from Europe, Spain this time, and he shares his experience while visiting different restaurants.
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Bonus Podcast: Danny and I roll through the Parrot Lounge on Ft. Lauderdale Beach. Rachel, our bartender joins us at the end of her shift. We learn about the her two work husbands and the Parrot Way.
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In this week’s restaurant podcast, "Teamwork Makes the Dream Work". There are opposing views about what teamwork is and how it is executed. Everyone does everything vs everyone do their part. There are merits to both however we land on one side.
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Bonus Podcast: Ashton joins Danny and me as we unwind post shift. She gives us a peek at being the lone bartender at brunch. Danny floats back down to earth fresh off a two week vacation in Spain. Anthony’s Clam House is nice enough to be our backdrop once again. One of our favorites.
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Saying no in the service industry can be tricky. This restaurant podcast episode will give you 14 ways to say no without saying no. In this follow up episode we get into the meat of how to navigate over the top requests and come out with the win.
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Bonus Podcast Danny and I Cap off the week of working in the restaurant with some Shift Drinks. We roll up to the Parrot Lounge on Ft. Lauderdale Beach. I reveal my strange drink combination that is actually delicious. Don't judge me. Fresh off of Sunday Brunch I talk about some changes that were made. Danny talks about negotiating side work for his closing lunch shift.
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The customer is always right. What??? We will see about that. Jon Cercone and Gabrielle Pottier join us from Tavern on the Square in Quebec and they let they tell us how they deal with that concept. The customer is certainly important but the customer is always right seems more like the tail wagging the dog. If restaurants take on the character of their operators, I may need a work visa and an application. We also get a lesson in French pronunciation.
Guest: Gabrielle Pottier https://www.instagram.com/gabrielleevangeline/
Jon Cercone https://www.instagram.com/brommeliermtl/ https://www.instagram.com/tavernesquare/
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This week’s restaurant podcast takes a look at strip clubs. When we think of bars and restaurants we never mention strip clubs. There are over 3752 strip clubs in America most serving alcohol and many serving food. Let us take a light hearted look into the full service industry.
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Bonus Episode: This episode of shift drinks finds us at the turning point of brunch. Things are looking promising. Friend of the show Omar joins us and airs his gripes he has with a coworker.
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Let us discuss the Tip Pool with friend of the show Linsey Onken. This week’s restaurant podcast is a fun round table discussion where we look at the pros and cons of pooling tips. Does it work or are we carrying the lazy?
Guest: Linsey Onken @linseyjoyonkenthefirst
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Shift drinks continues on Ft. Lauderdale Beach at the Parrot Lounge with Chris G. right off his breakfast shift at a popular beach restaurant. We unwind with a couple of drinks on a summer Sunday.
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This week’s restaurant podcast explores the stigma of drugs in the industry. There are many contributing factors to why the industry has the association of drugs and alcohol. Some of it is earned and some not warranted. We laugh at the hypocrisy of the whole thing. We had a good time laughing at what we find under the magnifying glass. Danny and I make some admissions on the subject just keeping it honest.
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Brunch is starting to point in the right direction. We return to Anthony's Clam Bar to record. Oh wait, it is July 4th and we cant get a table to set up. No problem. We record right at the bar rail. Nothing stops the show. Jimmy G (@rebelinthenight) joins us to weigh in.
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In a climate of restaurants being short staffed, mix in a set of uncommon circumstances, we identify the anatomy of a s#*t show. Sometimes things go sideways on a shift making it a “Terrible, Horrible, No Good, Very Bad Day”. Maybe it happens often at some places. Still hot after the worst brunch ever, we invite Omar back to the show to discuss ways in which we can survive a S#*t Show. Excuse the language but things get hot.
Guest: Omar Eraso
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In the 1st episode of shift drinks Marlon is defeated by the worst brunch EVER
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This weeks restaurant podcast episode discusses how to pay the check. From discrete payments to fighting fair when multiple people wish to pay. It may seem simple, however as with many things there is nuance.
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Cell phone use in society is wide spread. By extension their use in the restaurant by guests and employees is pervasive. Do servers want to approach a guest while on their phone? Do guests want to see employees on their phone? These are some of the issues that that we discuss in this week’s restaurant podcast on cell phones.
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Mispronunciations are very pervasive in the restaurant. Many names of ingredients have foreign language origins which raises the bar further when it comes to knowing how things are pronounces. How so we handle ordering that menu item when a name is botched? We handle it by not handling it. However we can certainly have fun with it. We have all had the challenge but it is not that serious.
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This week’s restaurant podcast finds us in a place where we air our “mild” annoyances with some of the working parts of the business. Of course we like to offer solutions to every problem. Does that ratio really exist? Danny and I take issue with guests as well as coworkers. I admit some things just need an attitude adjustment. For now you are gonna hear what grinds my gears.
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Help Wanted Pt. 2: A continuation of last week’s restaurant podcast. Jason Raymond of Seed Kitchen, Stem Wine Bar and Drift Oyster Bar in Atlanta has a bone to pick with us right at the top of the show. We do not see eye to eye on going to restaurants on busy holidays and we have “healthy conflict” on the topic. Fresh from the trauma of Mother’s day and the anticipation of Father’s Day which are the final markers of the big restaurant days till later in the year. How do you make a busy night positive and memorable? Jason recommends communication and staying within you scope of your capabilities. I say easier said than done…
Guest: Jason Raymond https://www.instagram.com/jraymond.seed.stem.drift/
Business Relations : https://www.instagram.com/eatatseed/ https://www.instagram.com/stemwinebar/ https://www.instagram.com/driftoysterbar/
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Help Wanted. While the majority of owners sweep the lack of employees under the rug of unemployment benefits and stimulus checks, we know it is not that simple. Specifically restaurant employees struggle with finding what is best for them. We lift the rug of lazy oversimplification and start the conversation attempting to answer why is there a dearth of applicants for restaurant job openings. Joining us in this week’s restaurant podcast is Jason Raymond of Seed Kitchen, Stem Wine Bar and Drift Oyster Bar in Atlanta. Jason gives us his management perspective on the subject and we all are curious to see what is next.
Guest: Jason Raymond: https://www.instagram.com/jraymond.seed.stem.drift/
Business Relations: https://www.instagram.com/eatatseed/
https://www.instagram.com/stemwinebar/
https://www.instagram.com/driftoysterbar/
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This week’s restaurant podcast we close out our look into eating utensils with part 2. So many designs for specific uses it is worth exploring the design of some of the most common and interesting utensils. What are their proper uses. Would you believe there is an ice cream fork? Or a spoon with a serrated edge?
Here is an example of an ice cream fork. https://amzn.to/3c8LDp2 I have included some pictures of interesting utensils on the website https://www.themodernwaiter.com/
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This week’s restaurant podcast we review the history of eating utensils. From sticks and stones to silver and gold, eating utensils have had specialized purpose. Born from necessity and advanced by materials they have an interesting journey to become the silverware we take for granted.
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We are very proud to be a part of the One Star Podcast Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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Part 5 in the restaurant movie series we explore Big Night (1996). Loaded with talented stars this movie escaped my original watchlist for the series. Thank you to listener Brendan O’Brien for the suggestion. Set in the 50’s two brothers struggle to engineer a turn around for their failing restaurant. The big night, the movie’s name sake, is their last effort to put on an evening of incredible food. Great watch as confirmed by an IMDB rating of 7.3.
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This weeks restaurant podcast is all about the candy. We enlisted the help of the ladies from the Sidework Podcast, Brooke Van Poppelen and Andrea Wallace. We collaborated on a list of over 80 popular candies. The lobbying was fierce, but we whittled down the choices to our top 8 candies. Truly big fun we rank the big 4 candy holidays (8:07). We get into the candy draft (19:20). Who has the best candy bag 1:04:16 This show reveals that our favorite candy snacks end up evoking nostalgia from the deepest childhood memories. Super fun. Check out the Sidework Podcast, hosted by our guests, comedians and champions of restaurant server affairs.
Guests: Brooke Van Poppelen https://www.instagram.com/brookevp/
Andrea Wallace https://www.instagram.com/_andrea_wallace_/
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More Info https://www.themodernwaiter.com/
We are very proud to be a part of the One Star Podcast Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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Mother’s Day is the busiest restaurant day of the year. Most in the industry believe it is a day to be survived. This holiday holds a mixed bag for everyone in the service industry, large parties, kids, slammed all day, and everything in between. On this restaurant podcast episode we share some of our Mother’s Day experiences and share our tips on how to thrive on this day.
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Waiting on a table of service industry people is an interesting experience. Whether you are a bartender or a server you have to be prepared for shenanigans or a super easy time. From ultra politeness to ultra demanding, we turn into different animals when we sit at a table all together and receive service.
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Ever wonder if there are fundamental differences in the hospitality industry between the U.S. and Canada? Friend of the show Matt Glover gives us a bit of insight from his perspective. From the western province of Alberta, this week’s restaurant podcast gets the low down on minimum wage for restaurant employees, rules of engagement for alcohol sales and even tips. Matt provides some answers to questions I have had for a long time. What is it like in the restaurant and hospitality in Canada? Now we have a better idea.
Guest: Matt Glover https://www.instagram.com/realhospitalityman/
We are very proud to be a part of the One Star Podcast Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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Industry Profile: With Scott Lustig. As promised we will showcase servers, bartenders, chefs, and other restaurant industry professionals in season 3. This episode Scott shares his passion for the industry as a chef, owner, and server. Thank you Scott for being candid about your highlights and challenging times.
We are very proud to be a part of the One Star Podcast Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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Kids in the restaurant. How do you navigate kids at the table? How do you deal with poor behavior? How do you make them feel empowered and facilitate their experience in the restaurant? We explore the ways that you can survive and thrive during their visit.
We are very proud to be a part of the One Star Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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Surprise! Danny leads the show in this week’s restaurant podcast: Paying Your Dues. Feeling a bit entitled, Danny describes how we arrived to this stage in our serving career and what colors our perspective on the industry. Later in the show we admit how personal serving and podcasting is to us both.
We are very proud to be a part of the One Star Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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This week’s restaurant podcast features Brandon Tendler, a product developer with a passion for restaurants. Brandon shares his expectations on restaurant systems and execution. We also discuss the feature he wrote on Ghost Kitchens linked below.
Guest: Brandon Tendler
Author Subject Ghost Kitchens: http://www.atthemargins.com/2019/08/15/i-aint-afraid-of-no-ghost/
Linkedin: https://www.linkedin.com/in/btendler/
We are very proud to be a part of the One Star Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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Working a Double. Everyone has worked a double shift at some point. The restaurant double seems to be particularly taxing. Danny and I discuss what it takes to survive working a double in the restaurant.
We are very proud to be a part of the One Star Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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In this restaurant podcast we list the top ten things that servers may not want you to know. For me there are things that I just do not want to admit.
We are very proud to be a part of the One Star Network. The one stop shop for restaurant and food podcasts. Featuring Side Work Podcast, Copper and Heat, In Yo Mouth, The Macaroni Zone, Confessions of a Server and yours truly.
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“Needy people want attention and they are going to get it.” How can we do our jobs efficiently while dealing with needy guests. Danny and I have fun in this week’s restaurant podcast sifting through the techniques we use in this situation.
We are very proud to be a part of the One Star Network. The one stop shop for restaurant and food podcasts. Like this episode? Subscribe to our podcast on https://podcasts.apple.com/us/podcast/the-modern-waiter-podcast/id1445457201 and https://open.spotify.com/show/2WwXTEggjmNDh4rafHtO85. Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/.
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This week’s restaurant podcast: How to Deal With Difficult Managers. Welcome Omar Eraso back in studio who has experience as a server but mostly a manager. This fun round table helps me reveal a number of things you can do to navigate working with a difficult boss.
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This restaurant podcast episode explores some of the oldest restaurants in America. We outline some truly interesting and historic eating destinations in the country. Definitely bucket list worthy. It is amazing to know that some restaurants have survived hundreds of years.
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In this week's restaurant podcast episode we adjust to a new life. The majority of restaurant workers are unemployed to abide by the social distancing mandates. As we flatten our bank accounts, (ahem), as we flatten the curve we discuss how we are coping with the adjustments of quarantine life. In part one of a what promises to be a five part series, I make some shocking admissions. The journey has just begun. Strap in for the long haul into the unknown.
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In this restaurant podcast we kick the outdated, ugly and unhealthy menu items to the curb. We applaud the high margin, great presentation money makers. The best and the worst of the menu takes a look at food categories and specific items that grab our attention based on performance and execution. We simplify an otherwise complicated metric.
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Make sure you do your side work because it is my closing shift episode. In this week's restaurant server podcast, we look at why closing shifts are a P.I.A. Produce Danny of course, does not mind them. I on the other hand...
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I admit it. I am a bit of a grinch. That won't get in the way of today's Christmas episode of The Modern Waiter Podcast. Producer Danny, as usual, brings some balance to the force. Fun as always. Unwrap with no effs given.
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The schedule is the life blood of a server's existence in the restaurant. Schedule writers have their work cut out for them. In this weeks podcast we discuss the trends all restaurant schedules seem to follow. Some good, some need improvement. There are often over 30 servers to fit into these daily slots. Kudos to those that do it well.
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Thanksgiving, is the topic of this podcast episode. It is my favorite holiday. We explore thanksgiving traditions, favorite food and even Black Friday. Many restaurants close on thanksgiving. It is time for families and friends to get together and eat. Spoiler alert! I don't even like turkey. It is no secret that servers work most holidays. Someone has to do it...
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You have had enough of the service industry and you are ready to move on. We take a look at the skills needed to be a good server and translate them to other careers.
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Early is On Time, On Time is Late, and Late is Unacceptable! I never understood how on time could be late but lets take a look at lateness and how it affects you and others.
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As a follow up to last weeks episode, we explore the flip side of the coin. These are the concessions we make as servers. If you aren't able to get past these potential barriers then it is surely time to get out of the business. Producer Danny- "because there always those people in life...it doesn't matter what their job was they're gonna complain."
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Why? Why do guests say and do things that make you say hmmm? Years in the service industry reveals these things that constantly puzzle servers. "if every other other table is clean, and you sit at the only dirty table, we are already upset at you."
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"Not all rude guests are angry and not all angry guests are rude." This weeks episode outlines 5 tips for handling both rude and angry guests. We dive into several reasons why this behavior may occur. Keep your cool and be professional, if you can.
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Not all service industry jobs are created equal. There are some that plain ol' look like no fun. We discuss our experiences being grateful loving where we work and pointing out the aspects of some jobs that seem to outright suck. "...its bad enough he is ripping tickets, you don't have to demean him too."
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In a absolute out of the box discussion about all things restaurants and food we invite Joe Callahan @bustabottlecap_ for a chat. We get a blinding glimpse inside the mind of a man who decides to destroy the box. A few clangs and technical mishaps aside we land the conversation safely after a side splitting detour. "I told you what I did at Rainforest Cafe, imagine me as Mickey Mouse for a day in this heat." Thank you Joe. More to come...
https://www.instagram.com/bustabottlecap_/
https://www.holymackerelbeers.com/
https://bustabottlecap.myshopify.com/
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In a follow up from last week's podcast episode, Danny and I interview Andrew and Eric. They each give a detailed blow by blow of what they were experiencing moments before they decided to quit. "When I quit it's always personal" - Andrew. Broken promises, disfunction and frustration eventually gets spilled to tell this restaurant tale that may be familiar to many of you.
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The restaurant industry is often linked with high employee turnover. You never know if you are going to quit or get fired. We explore some I quit stories. This ends up being a two part subject. We invite some guests next week to tell their stories that we share. Give a listen and stay tuned for next weeks follow up.
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Our first on location podcast takes to Las Vegas where we talk to Jason Almanza, director of gaming operations and bar at a local chain operation. As a Las Vegas Native and professional in the restaurant industry we gain insight into a few things that makes Vegas unique.
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We talk about Regulars. They can be the life blood of the restaurant. Let's take care of them and make them happy.
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Danny and I dive into the pros and cons of fast food. What is fast food and are there any benefits besides convenience?
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First impressions are everything. In the restaurant business, hosts are the first impression. We take a broad stroke view of the position and get the ball rolling on what will be the first of a few shows on the subject.
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We talk to restaurant GM coach Scott Stanfield about proper training, creating a safe environment for employees and dealing with angry guests. Scott has a wealth of information about restaurants, service and culture. If that is not enough we pick his brain about his knowledge of Keto. There is a lot to pack into one show so next time we will have him share information about biohacking.
https://www.linkedin.com/in/scottrstanfield/
https://www.instagram.com/straightcabbage/
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We employ the services of "Jersey" who sheds light on the subject of flirting in the service industry. As a bartender and a woman she is more qualified for the chat than we are.
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A distiller story. Lets Nose it, taste it and talk about it. Robert Muscatello (@a_man_with_a_dram) from Southern Tier Distilling Company (stdcspirits.com) takes a few minutes to discuss his experiences and his wares. Danny and I learn a few things. You may too.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Weeded in restaurant terms may not be what you think. Servers and kitchen staff alike know the feeling, so lets explore how it happens and why it happens.
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Interview with an restaurant musician. Jon Curtis Rose, pianist, shares his experiences as a veteran musician and a restaurant musician. I learn a lot and laugh a lot.
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Guests arriving too close to closing time? Campers staying way past closing? Hot topic alert. Late diners. Is there anything that can be done about a true industry pet peeve?
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Most servers take home cash every night. How do your manage your cash lifestyle? We discuss the ways that cash is king.
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From wine and alcohol to appetizers and deserts, adding value for the guest, your check and the restaurant upselling is vital. There are many ways to get more out of the guests experience.
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In part two of this series we have a chat with Rich Duffy managing partner at Longhorn Steakhouse. He gives us insight into the corporate restaurant multi-store world.
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In Part one of this two part series we talk to Joseph Cholak. We get his perspective on running a "mom and pop" privately owned restaurant. Joseph gives us insight into the perks, benefits and challenges of the single concept restaurant. There are advantages both ways. Give a listen as we scratch the surface.
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Everyone loves getting free stuff. When it comes to restaurants, don't play games. Be nice. We explore several ways there are to get while the getting is good. There are plenty of freebies around. Give a listen.
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What are you doing on Easter? Working! We work on holidays, when the 9-5s are off. What is that like? Lets find out...
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This weeks episode I have an eye opening discussion with a very fun guest. Barbara and I get into the ins and outs around food safety in kitchen and serving alcohol at the bar. Very informative. Give a listen.
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There are several reasons to send food back. There are even more reasons not to do so. We explore some of the reasons why it is oh so wrong to send food back. This is getting out of hand.
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After working at the same place for almost 16 years, Producer Danny decides to flip things and interview me about my reflections of my time there. It took me by surprise. Join us as we reminisce.
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What is with these people? All servers have certain types of guests that grind their gears. No rants. Just WTH? If you find yourself with one of these patrons, how do you handle it? Lets give a listen.
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Is there such a thing as an all star restaurant staff? Can they all be generals? We talk about the mix of front of the house staff in this weeks Pros vs. Joes.
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Producer Danny and I dish out a few stories we have collected over the years. The service industry is full of characters on both sides of the table. We tell it all. Co-workers, guests, chefs and line cooks. No one is safe.
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On this weeks episode we interview Jeff Lyons, owner of the Buffalo Roadhouse Grill. He shares his thoughts on the challenges he faces in the industry from marketing and social media to environmental issues like plastic straws.
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In this weeks episode, we critique three reviews of a random local restaurant. Don't get emotional. Lets talk about the proper way to write a review that is helpful to others looking for some solid information.
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Todays Podcast we conclude our series on bartending. Stephanie gives us her perspective on uniforms, working with guys behind the bar and how she deals with guests. I learn a few things and you get an introduction into Danny being Danny.
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This weeks episode is part one of a two part series look at bartending. First part we have a male perspective and the second female. Our first interview is one that has both our guest and producer Danny on the phone and I am in the studio. We get a peek into the mind of a life long bartender.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Restaurant jargon, lingo, phrases. On this weeks podcast, producer Danny and I discuss the most common terms used in the restaurant industry.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
The difference in the working lifestyle of the day vs night shifts in the restaurant industry are the topic of this weeks podcast. We take a look at the advantages and disadvantages of both.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Fun discussion. Mainly about greedy and selfish wait staff. There is no "i" in team. This weeks episode we discuss Table Sharks and Sidework. The big surprise is that Producer Danny considers himself a shark. Very eye opening.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In todays podcast we look into the mechanics of taking an order. Where do you stand when you take an order? Do you use a pen? Producer Danny and I are on opposing ends on that point. Give a listen.
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In the hospitality industry we are usually saying yes. We say yes all the time. What do we do in the restaurant when we have to say no. When to say it. How to say it. What to do after you say no.
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Producer Danny travels to London, Paris and Venice. We discuss the workflow of service in these three cities. This gives us an insight into a small portion of the experience of bars and restaurants. Journey with us in this episode.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
On todays podcast we review the reviews. Let us teach you what content is helpful in a review. Don't be emotional. Be helpful.
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Todays exploration is focused on our favorite types of guests. We take a look at what servers preferences are when we are at the table. It is not about the tip. It is about the process. Communication is key...
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Restaurant patrons and industry workers, journey with us as we discuss steps of service and share our experiences.
More than ringing and bringing... What is good service?
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.