The Modern Waiter Podcast: Recent Episodes
Restaurant-Podcast | 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/
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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How does closing shift works in the restaurant? 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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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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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 week’s restaurant podcast: Virtual Kitchens. The number of virtual kitchens are growing in the U.S. as many restaurants find respite in the food delivery space. It is no secret that restaurants have faced challenging times with limitations on indoor dining cut to zero in some parts of the U.S. The virtual Kitchen has been thriving in countries like China and India and are much larger markets than other countries. Will the United States shift? Like this episode? Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/. More Info https://www.themodernwaiter.com/
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This week’s restaurant podcast we gain insights into what our food choices say about our personalities. You are how you eat. Are you a picky eater? A fast eater? Do you like bitter or sweet foods? How you eat and what you eat says a lot about you. Take the Food Personality Test. https://www.playbuzz.com/myrecipes10/can-we-guess-your-personality-based-on-the-food-you-eat 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/. More Info https://www.themodernwaiter.com/
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What are you doing for The Big Game? Danny and I ponder what possibilities bars or restaurants have during the Super Bowl. It is a shame another landmark passes by the restaurant industry. Later in the show we rank the top ten Super Bowl party foods. Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/. More Info https://www.themodernwaiter.com/
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This week’s restaurant podcast we present a few ways you can memorize your orders. Having a good memory may not come naturally. In such cases it is important to improve your memory through practice of simple techniques that can help you become more efficient at work and in life. 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/. More Info https://www.themodernwaiter.com/
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We level up our service in this week’s restaurant podcast. I share my weak points as a server and identify some aspects that I can add to my arsenal. Later in the show we go through some proven ways servers get those extras. Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/.
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In Restaurant Movies: Pt. 4 we review 2014 Chef. Jon Favreau as Chef Carl Casper deals with professional and personal life both of which have ups and downs. Like this episode? Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/.
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“Are You Done With Me?” The restaurant business that is… In this week’s restaurant podcast, we recognize that many service industry workers have felt the squeeze of the pandemic. Many opportunities have vanished and they have been forced to make a change. Recorded on New Years Eve, it is the perfect time to look forward to what we can do to make a change? Later in the show I will share with you some ideas you may try to make some money. Like this episode? Subscribe to our podcast. Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/. More Info https://www.themodernwaiter.com/
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In this week’s restaurant podcast, I have the holiday blues. Producer Danny and I explore my feelings about working Christmas Eve and a double on Christmas. How can we balance work and family during the holidays. We get into 4 simple tips to help ease the Holiday Blues. Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/. More Info https://www.themodernwaiter.com/
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Dating in the restaurant part two has friend of the show and bartender Stephanie Dotinga dropping in the studio for another round table discussion. Night Owls and Day Walkers continues with her input in this week’s restaurant podcast. Like this episode? Subscribe to your 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/. More Info https://www.themodernwaiter.com/ Guest: Stephanie Dotinga. Previous show: Bartending Pt. 2. https://podcasts.apple.com/us/podcast/the-modern-waiter-podcast/id1445457201?i=1000430654644
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Night Owls and Day Walkers: Dating in the restaurant is the focus of this week’s podcast. Relationships are a challenge in itself and we discuss the unique quirks the restaurant industry presents. Night owls vs Day walkers. Full disclosure we had trouble with this episode. We recorded this podcast over a year ago and it sat on the shelf waiting for us to record a part two. This topic deserves a balanced view point beyond that of the hosts. Like this episode? Subscribe to your 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/. More Info https://www.themodernwaiter.com/
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Whether it is Thanksgiving or Christmas there is always a large food spread. We are putting the best possible dinner plate together by choosing items from our compiled list of favorite holiday foods. Mateo Rodriguez is in studio participate in our Holiday Food Draft. Who will end up with the best plate? The Categories: Sides, Main, Sauces, Desert and Drinks You can play along as we take turns tick our favorites off the list. Download your Holiday Food Draft Kit here… https://www.themodernwaiter.com/freebie Guest: Mateo Rodriguez. Appeared in 56 episode “In The Kitchen” Like this episode? Subscribe to your 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/. More Info https://www.themodernwaiter.com/
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There is an art to getting cut. In the restaurant business getting cut never seems straight forward. There are several reasons why cuts may be made and some people are better at getting cut than others. What skills can you learn and use to your advantage when you need it?
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There are several reasons why menu specials exist. In this week’s restaurant podcast, we dive into all the aspects of the specials. From selling to tasting we share our tips and tricks to up your special game.
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Welcome Drew Talbert to this week’s restaurant podcast. Actor, writer and a man of many faces, Drew shares his behind the scenes and the inspiration he draws from in making his spot on restaurant skits. Join us as we learn some of his for thriving and surviving the business. “I mentally picture the guest… like they are guests in my home” Guest: Drew Talbert https://www.instagram.com/drewtalbert/ YouTube https://www.youtube.com/c/drewtalbert Facebook https://www.facebook.com/drewtalbertfb Custom Videos on Cameo https://www.cameo.com/drewtalbert?_branch_match_id=842891265901463571&utm_source=share&utm_campaign=profile_share&utm_medium=ios_app TikTok @drew_talbert
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We conclude our interview with our guest Jason Raymond. Shop talk continues as we chip away at concepts like eliminating tipping, dealing with difficult situations at a table, how to excel at service and adapting during COVID-19. Guest: Jason Raymond https://www.instagram.com/jraymondseedstem/ Business Relations : https://www.instagram.com/eatatseed/ https://www.instagram.com/stemwinebar/ https://www.instagram.com/driftoysterbar/
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Welcome to Shop Talk with our guest Jason Raymond. We learn something and laugh at something is this week’s restaurant podcast. Managing Partner at Seed Kitchen & Bar in Atlanta GA, Director of Operations at both Drift Fish House & Oyster Bar and Stem Wine Bar we explore best hiring practices, cultivating a cohesive staff and throw in some wine lessons. Truly a fun interview well worth the listen. Guest: Jason Raymond https://www.instagram.com/jraymondseedstem/ Business Relations : https://www.instagram.com/eatatseed/ https://www.instagram.com/stemwinebar/ https://www.instagram.com/driftoysterbar/
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After a challenging shift at the restaurant, there is nothing better than unwinding and chopping it up with your coworkers over a few shift drinks. In this week's restaurant podcast, we welcome Omar Eraso and we talk about the events of our weekend like we would post shift. Join us for a couple of shift drinks and listen in while we dish it out.
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Let’s take a quick look at where we are in the restaurant industry. As restaurants survive or die amid crushing COVID restrictions, how have we faired?. It can be challenging to answer this query since every state and county seem to have different solutions.
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My vacation to San Diego was filled with many pop-ins to several bars and restaurants. COVID restrictions aside, this week's restaurant podcast, has Danny floored by some of my experiences in the restaurant industry. Some good my caveat is that as a “tourist” I am not in the know for what the city has to offer however my experiences are valid just the same.
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It is the 100th podcast episode. In this weeks restaurant podcast, we try to hide our excitement and lament on our love for podcasting. I acknowledge some other podcasts that I like in our restaurant podcast niche (7:20). Danny and I get personal and reflect on our dynamic as friends and as teammates in the podcast (10:55). Laughs abound as we listen to voicemails left for us in tribute to the 100th show. (17:35). We get crazy questions and heart felt congratulations.
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In this week’s restaurant podcast we continue our restaurant movie series with the 2005 classic, Waiting. This is our third movie and perhaps the most well known. Waiting blends restaurant work life with the characters' lives outside of work. Very funny. Let’s explore these colorful industry characters together.
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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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Top 10 things guests do that tick off your server. In the restaurant the challenges seem to fly in from every direction. Eventually they come in similar forms but just because they are familiar doesn’t relieve the fact that we get ticked off at these 10 things. (And more)…
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In this restaurant industry podcast we explore the alternate universe of breakfast. It can be as foreign to us as the dark side of the moon for those of us who work night shift. Danny’s favorite meal is breakfast and he happens to work a couple of breakfast shifts a week, not his favorite. Should a full service restaurant dive into the breakfast world. Do the margins justify the stretching of resources? We go through our favorite breakfast foods. (20:10) and finally we rank breakfast cereals. (42:07) Special thanks to our listener Rob Santos https://www.instagram.com/bartenders_pov/ who inspired the episode and taught me a cereal hack. (42:38)
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In this week’s restaurant podcast, It’s just one of those days. Just a crappy day One of those terrible, horrible, no good, very bad days. This show also follows in true fashion, awkward, discombobulated and I try to keep it together. Danny throws a grenade in the show with a couple winding stories describing some of his frustrating work events. I hold in my frustrations and soldier on to complete the show. Listen in as I try to land this one safely to without being a jerk to my good friend.
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In this week’s restaurant podcast, we learn to order like a boss. It seems like a simple concept that everyone instinctively knows how to do; place an order. Not so fast. How to order in a restaurant effectively, like most things, requires knowledge of the basics and attention to the natural flow of things. What are they? Let us find out.
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Applying for a new job is this week’s restaurant podcast focus. What are the small details that will help separate yourself from the pack and get you hired? Thanks to our listener Linsey Joy who inspired this episode.
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{2009} The Slammin' Salmon is the movie we are featuring in part two of our restaurant movie series. Absolutely ridiculous and hilarious The Slammin’ Salmon hits more restaurant notes in this comedy than most. We look past the outrageous and pick up on the many details that we deal with in the service industry.
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In this restaurant podcast episode; let’s talk separate checks. Most of the time it is unnecessary. If you must. There are some guidelines.
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“Fun With Co-workers” podcast episode discusses classic pranks and hijinks which has become a classic right of passage to initiate or to break tension. Restaurant co-workers fall victim to many fun and seemingly mean spirited hazing. We do it for the laughs or secretly to see if someone would cry. Most of all we do it because we care. Danny and I reminisce about some games we played in the restaurant when we worked together. One we are not proud of but we shared anyway. From contests to gambling: surveys to pranks restaurant hijinks can be super fun.
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Sparked by National Ice Cream Day, this restaurant podcast episode explores ice creams place in our home and our desert choices when we are out to eat. What is your favorite flavor of ice cream. Now that it is make into unimaginable flavors it is tough to agree on one. What we do know is that vanilla is king.
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The cash-out report is not unique to the restaurant industry. The paid-in/paid out receipt is the last obstacle in a gauntlet of trials a server goes through before being allowed to leave the restaurant post shift. This weeks restaurant podcast discusses the ubiquitous cash-out and what it means to the server.
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The best American holiday… July 4th is great for the beach, the lake, the park and for back yard cook outs. For the restaurants you are most likely super slow or closed. Fireworks are a big attraction for most people. Not so much for me. We take a look at how we spend this special holiday and we speculate how things will go this year with social distancing.
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Back to work pt. 2. This week’s restaurant podcast episode takes a further look into the mechanics of working with social distancing and enhanced protective measures. I must admit I have found it a bit cumbersome. I am however happy to add another layer of purpose to my life. Let us see where it goes from here.
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Uniforms. Functional? On trend? In this week’s restaurant podcast we look back at the different uniforms we have had to wear or endure. Some fit the thread of our workplace and some were a mismatch. Uniforms should be an aesthetic extension of the theme of the restaurant, all the while allow the staff to work optimally.
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A truly fun episode… In this week’s restaurant podcast we are going to the movies. This episode discusses the movie Ratatouille as it relates to real life restaurants. We draw parallels between the characters and their restaurant counterparts. A brilliant restaurant movie worth the rewatch.
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For some restaurants things may be business as usual; a few procedural quirks aside. For others survival relies on the pivot. How can we remain profitable without using the bar space? How can we lean into our strengths and ride the wave of change. We hash out some ideas of how to monetize services previously untapped.
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In this week’s restaurant podcast we face the prospect of going back to work. For the select people plucked from unemployed nation going back to work raises more questions than there are answers. There are several misaligned interests. Are we safe? Are we underemployed? Will we survive?
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Most of the world is in time out. You can call it quarantine, in this restaurant podcast we call it Taking it a Break. Danny and I recap our feelings from the beginning stages of shelter in place till now. I draw a parallel between our collective range of feelings to the Five Stages of Grief. We also voice our frustration with unemployment.
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Author and Restauranteur Brandon Bradley joins the podcast. Starting out Brandon shares how he adapts to the new way of keeping safe while delivering service during the pandemic. We talk about some of his experiences in the restaurant industry and even gives us an unreal preview story from on of his Restaurant Diaries, which will become a series. His book A La Carte - The Restaurant Diaries are his stories told through proxy of a character named Carter. Restaurant Diaries shares the name with the Facebook Group Brandon created for service industry people to share fun stories and experiences. (https://www.facebook.com/groups/841958052835892/) Many thanks Brandon (instagram.com/brandondbradley/ ) for your timeand insight. Continued success with the book (https://www.brandondbradley.com/) and your career.
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The inspiration for this show was, drum roll please, my birthday. Full disclosure my birthday was two and a half months ago. This episode got bumped to do the Quarantine Life series. Restaurants handle birthdays differently. Are you expecting free stuff when you go out to dinner on or around your birthday? Do you have to round up the cavalry to sing? Later on in the show we debate what is the best birthday cake.
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Sharing is Caring. We reach out to our listeners in this week’s restaurant podcast. We are one community and friend of the show Jerry Melgoza shares a slice of his story pie. From layoffs to home-schooling, Every state, every country is doing their own thing during the COVID-19 pandemic, so everyone has a story…
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This weeks restaurant podcast closes out with the last of the Quarantine Life series. Drinks. There is a reason why liquor stores are considered essential business during COVID-19. We drink to entertain ourselves and pass the time. Yes we are at home but is it even fun? Danny describes how restaurant people drink. “We work nights so when we when we go meet friends at the bar that have been out already they’re in the game so we’re playing catch up. Just to get on their level. Catch up can become an ugly scene.” We reminisce on the times we got drunk in the past. I promised to share a Harlem Shake Video we recorded at the restaurant many years ago. Here is the link to the video https://www.youtube.com/watch?v=7jD40zIE1Wk and a hilarious blooper reel https://www.youtube.com/watch?v=VAhBdHXDrbU . Yours truly is the horse walking through the scene.
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This is truly a very informative episode. In this week’s restaurant podcast we get a lesson in disaster preparedness, Our quarantine life series continues with our guest Kurt Fanaro. We learn a ton about being prepared for any eventuality that you can plan for. In fact that is first in the four categories of preparedness that Kurt describes. Having a plan. One thing that the COVID-19 pandemic has taught many of us, is that we are ill prepared. Let us find out the other 3 categories that are key to our survival when the next disaster strikes.
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This week’s restaurant podcast continues with part 3 of our quarantine life series. Personal Trainer Jennifer Rosidor talks fitness. She shares the impact social distancing has on her business as well as the importance of keeping fit during a health crisis. “The amazing thing about fitness is that it is a goal that is attainable instantly. If you wake up and you go walk or jog for thirty minutes, you have accomplished a goal.”Keeping fit, along with proper nutrition and rest are major keys to maintaining good immunity. The COVID-19 pandemic has left little exercise equipment available for us to purchase, however Jen gives us the rundown on some exercises we can do to get our bodies moving. Thank you Jen for giving us your time and advice. www.strongbodiez.com www.instagram.com/strongbodiez www.instagram.com/jenrosidor www.facebook.com/jennifer.smith.18041
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Managing partner Fred Graham joins this weeks restaurant podcast. He outlines some challenges he and other restaurants face remaining opened during the COVID-19 social distancing guidelines. “Trying to keep six feet apart is certainly very challenging on a cook line... We’ve marked the floor so everyone has and area six feet apart from everyone else." We are very appreciative of all the restaurants who are able to service guests and save jobs. Staying healthy physically and financially is a moving target for us all.
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The Modern Waiter Podcast series Quarantine Life continues with Pt. 2, which focuses on food. Author Jack Kohout (www.instagram.com/restaurantjunkie) joins the show. How can we make food last longer? Are you able to step outside your comfort zone and pick up that chocolate hummus? We talk about experimenting with food combinations for the sake of hard to find ingredients. “I am trying to shop economically, and there are only certain things I’m left with. I am trying to see what I can do to make something less than ideal a little bit better” Thanks to Jack, the restaurantjunkie. Be sure to check your his book “Be a Better F*cking Waiter” on Amazon.
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The Modern Waiter Bonus Podcast. Chef Kevin Andraska (www.instagram.com/chefkev86/) joins us for our very first bonus podcast. In the upcoming weeks we are checking in with our listeners for a candid chat. If you would like us to check in with you and feature you in an upcoming bonus podcast episode, direct message me @themodernwaiterpodcast on Instagram or email me at themodernwaiter@gmail.com. In this weeks restaurant podcast, surprise, surprise COVID-19 pandemic and its effect on our lifestyle was the main talking point. We discuss hard to find items, and chef gives some recipe ideas. Sort of.
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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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The Coronavirus pandemic hit right in the middle of spring break. This weeks restaurant podcast we take a look at the history of spring break. Producer Danny’s restaurant is right in the epicenter of it all. Spring break then and now, Ft. Lauderdale FL is at the heart of it all. Our show has a slightly different sound now that we have the social distancing mandate. We are doing the show in separate locations. This podcast episode was recorded on St. Patrick’s Day. Normally a great time for the restaurant industry. Not the case this year. Things have already started to change drastically. We were in the beginning stages of getting used to setting boundaries.
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In this week's episode we discuss the Rona And The Restaurant. There is a bit of shifting of the finish line as far as how long social distancing will last due to the Coronavirus. Danny and I start from the beginning and speak candidly about how this all got started. There is a lot of information that we can consume on the subject, similar to food, some information is better than others. Some are easier to chew than others. It is our responsibility to take care of each other during the COVID-19 pandemic. Links below provide views from a few experts that share their comprehensive view on Rona. They are sensible and void of the clickbait sensationalism that can drown us in panic. Joe Rogan Podcast with guest Michael Osterholm Joe Rogan Experience #1439 - Michael Osterholmyoutu.be Dr. Oz interview (pay no mind to the title of the link) Dr. Oz says it's the 'patriotic duty' of Americans to go without masks Advice from Dr. James Robb, MD FCAP COVID-19 (Coronavirus) - Advice From an Expert
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In this weeks restaurant podcast we look into the Details. Niheem Marcomeni, a seasoned veteran in the industry, joins Producer Danny and me. Banquets, management, high-end steak house and sommelier; we are pleased to get a glimpse into the philosophy of paying attention to the details of serving.
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This week’s restaurant podcast we explore those restaurant nightmares. Workplace dreams seem particularly visceral for restaurants. Whether you work in the kitchen and tickets are hitting the floor or servers getting more and more tables, these dreams occur even past your restaurant days.
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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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This weeks restaurant podcast vents the FAQs we have gotten over the years. Freaking Asinine Questions. The head scratching WTFs of it all. I get it. Maybe you are hungry. Maybe you’re drunk; or, or, or maybe you should have thought before you spoke. Producer Danny and I share and laugh at some ridiculous FAQs.
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This weeks restaurant podcast turns the clock back to your first day on the restaurant job. What do we remember about our first day. Mine was over 24 years ago. In my progression as a service professional, I look back with fond memories of what I did not know.
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Valentine’s Day is one of the busiest restaurant days on the calendar. In this weeks restaurant podcast we explore the paradox of recognizing the potential to make money all the while knowing it is widely regarded as “amateur night”. What can you expect from your dining experience on Valentine’s Day? Give a listen while you brace yourself to work on this holiday.
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Overserved is the theme of this weeks restaurant podcast. We sell drinks to our guests but where do we draw the line. When do we stop serving and cut someone off. We discuss how to tell if someone has reached their drink limit. We also share times when we were less than responsible with alcohol.
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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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Brunchtown can be a wonderful place. Mimosas in the early afternoon, breakfast-lunch mash up. It’s all deadly. There are however some etiquette and practical guidelines to brunching successfully. Don’t be that person. In todays restaurant server podcast we look at the brunch buffet in particular.
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Special thanks to our listener Ava Jane. Her email in response to one of our shows inspired me to do a podcast show on generosity. Restaurant servers are are no strangers to generosity in the craziest ways. We may not be able to predict where generosity comes from but it is always fun to guess.
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Talk about taking the good and the bad. Large parties are boom or bust. We navigate what those pitfalls are in this weeks restaurant podcast. We also reminisce about the good and bad parties we had once upon a time.
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This week's episode “In The Kitchen”, is the first in a series we created for season two. The series will feature interesting people in their element with the food driving the conversation and the kitchen the backdrop. In The Kitchen features Mateo Rodrigues, part nut, part chef, all heart. Mateo was kind enough to come in and cook for us and share his love for food. His challenge was to work in a kitchen foreign to him while answering interview questions. Our challenge was to get out of the studio and capture a visual, olfactory and gustatory senses. I posted a few photos to help with the challenge. https://www.themodernwaiter.com/post/in-the-kitchen-with-mateo-rodrigues A few technical issues aside I am proud of our first iteration of the series.
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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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Why do so many people fall for the restaurant dream? More and more restaurants are opening every year. Many close their doors as well. Menu, location, employees, overhead and navigating the competition: there is a lot to get right. We paint with a broad stroke while discussing the many pitfalls of the restaurant dream.
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Woohoo! Producer Danny and I are celebrating our 52nd show, marking one year of podcasting. We gleefully look back on our journey, sharing our mistakes and highlights we experienced along the way. We are excited to bring you more guests and interesting content in the coming year. Thank you for giving us a chance. Please share the podcast with anyone who may enjoy the show.
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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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We are joined in studio by the perfect guest for the subject of pets in restaurants. April, joined by Schnauzer Maui, is a former dog trainer who now works in the restaurant industry "full time". Danny and I discuss the mistakes pet owners make regarding restaurant patronage. “one thing I think restaurants should advertise is that they are more pet friendly if they are, then if a person who absolutely hates to have a dog around doesn’t have to go there… “ - April Sick.
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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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Being servers has its ups and downs and it goes without saying. If you are a glass half full personality or you have never considered the benefits of being a server. Here are my top 10 reasons for being a server.
10) 5:18, #9) 8:47 #8) 12:54 #7) 15:17 #6) 18:50 #5) 20:35 #4) 24:00 #3) 26:35 #2) 30:14 #1) 33:49
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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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Very enlightening interview with the very talented raw vegan chef. @rawchefcarla "My mission statement is to change the way the world eats." We discuss food, health and habits while laughing all the way. “nothing that has been heated above 118º. That is to preserve all the enzymes and nutrients of the food. When you heat up (the food) you kill100% of the enzymes and you can kill up to 60% of protein and a lot of vitamins.” Raw Chef Carla was kind enough to bring us an apple pie. Guests often bring food to the studio but this was the best thus far. http://rawchefcarla.com/
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Servers are not shy when it comes to prejudging guests. From the young to the old: black, white & Chinese we break down every ethnic group from the eyes of a server. Good, bad and ugly nothing P.C. here but 100 percent fun. "you should hear how servers talk about people. They don't care. They talk about black people around black waiters... they're not waiting till you leave the room..."
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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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This weeks restaurant podcast we talk to Qualin, instagrams Confessions of a Server. In this fun interview we navigate restaurant fun, highs, lows, pet peeves and get personal with actual confessions. “…if you ordered light ranch, you never got light ranch… light ranch is one of the dumbest things in America.” Very grateful for the insight to the origins of his journey to create pointed restaurant content on instagram and Youtube. https://www.instagram.com/confessionsof_aserver/ https://www.youtube.com/channel/UC2Az81wLS2DeXJjk9kZV8og
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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.thegmcoach.com/
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.
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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.
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Restaurant jargon, lingo, phrases. On this weeks podcast, producer Danny and I discuss the most common terms used in the restaurant industry.
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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.
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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.
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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.
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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...
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Every industry has their insiders knowledge. There are many things you may or may not know about your night out at a restaurant...
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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?
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