The Modern Waiter

Thanksgiving, is the topic of this podcast episode. It is my favorite holiday. We explore thanksgiving traditions, favorite food and...

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...

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...

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...

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...

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...

Why? Why do guests say and do things that make you say hmmm? Years in the service industry reveals these things that constantly puzzle...

Very enlightening interview with the very talented raw vegan chef. @rawchefcarla "My mission statement is to change the way the world...

Servers are not shy when it comes to prejudging guests. From the young to the old: black, white & Chinese we break down every ethnic...

"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...

Not all service industry jobs are created equal. There are some that plain ol' look like no fun. We discuss our experiences being...

In a absolute out of the box discussion about all things restaurants and food we invite Joe Callahan @bustabottlecap_ for a chat. We get...

This weeks restaurant podcast we talk to Qualin, instagrams Confessions of a Server. In this fun interview we navigate restaurant fun,...

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...

The restaurant industry is often linked with high employee turnover. You never know if you are going to quit or get fired. We explore...

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...

We talk about Regulars. They can be the life blood of the restaurant. Let's take care of them and make them happy.

Danny and I dive into the pros and cons of fast food. What is fast food and are there any benefits besides convenience?

First impressions are everything. In the restaurant business, hosts are the first impression. We take a broad stroke view of the...

We talk to restaurant GM coach Scott Stanfield about proper training, creating a safe environment for employees and dealing with angry...