86d The No Filter Podcast

This week we have an excellent guest in our friend and former manager, Kellye! We have a chat about what our dream restaurants would be (17:15) and how to deal with burnout (46:00). Kyle gets a lesson in living in sin (21:45). Kellye comes up with the best restaurant promotion in the history of restaurant promotions (25:00). We learn which of the pod boys would make the best Asst. GM (40:00). Nate introduced us to the idea that for...

This week we sit down with a master of the craft of serving, our good buddy and ex-coworker, Brad as we pick his brain about how he is able to keep his cool under pressure (11:00) and where he sees the industry headed (37:45). Brad shares an anecdote about the joys of eating seafood (18:00). Kyle does some sweet, sweet math (52:00). Sam shares his Christmas racket (1:03:45). Nate has water problems (1:15:00).

Thanks for listening, ...

This week our lovely and talented friend Marissa stops by to take a dive with us into the culture of flirting in restaurant the industry (12:00) and partying like a rockstar on a server's budget (41:00). We discuss when it's appropriate to send dick pics (hint: never) (16:00). Kyle doesn't come in first in the 86d Spelling Bee (18:00). Nate discloses his fake Instagram identity (38:00). We talk embarrassing drunken moments (54:00)....

This week we welcome our amazing cook and friend Henry, who takes us behind the kitchen line (13:00) before we get into the sometimes fraught relationship that the kitchen has with those of us up front (46:30). Kyle let's us in on his new diet plan (25:30). Henry stirs our souls with why the kitchen can be a special place for misfits (38:00). We learn the horrifying truth behind “extra meat pizzas” (1:04:30). 

Thanks for liste...

Episode 7: Cody - Hosting and Acting in the industry

This week, we get some free hair tips from our friend Cody before diving into the world of hosting (13:00) and the life of an actor working in the restaurant industry (39:00). We start with a talk about the delicious shred of power one gets as a host (23:00). Nate busts out a fantastic Shaq impression talking about his brush with the big man (31:00). Sam’s Aussie impression was n...

This week we talk to our friend and former colleague Carmyn, first about dealing with rude guests, and then about why she is unfortunately our former colleague. Carmyn dishes out some stories about guests from hell, and way to deal with them (15:15). Is there such a thing as getting too cool with your table (37:00)? We get to the unfortunate reality of getting your walking papers, and how you can move forward (49:00). Sam’s spices ...

This week we sit down with our training daddy, Daniel Ballard, and talk about what its like to open a new restaurant as well as where the industry is today, and where its going in the future. We examine what goes into a restaurant before the doors even open (14:30). Apologies to Allen Iverson, but we talk about practice (29:45). Then after the break, Ballard leads us through where the industry is headed (44:30). Did you know doctor...

This week we bust a gut as we are joined by comedian Chino LaForge (@chinobrah) to talk about using humor in the restaurant industry, and what makes a good manager. We get into how standup can help you get through a shift (10:45), and Nate remembers the time he painted the ceiling with ranch (25:30). A little later, Chino helps us break down the relationship between manager and server (43:00) as well as finding statistical evidence...

This week we talk about sexism and flirting in the industry. Being four immature boys, we thought it best to bring our friend Shay Caples in to help us untangle these tricky topics. After a brief ketchup (get it?), we dive into our first round; sexism (9:00). Shay breaks hearts, but also breaks her collarbone (21:30). We lighten things up with flirty banter about flirting (29:15). Botello creates some new adages (33:15).  Shay...

This week we introduce the amazing and talented Leslie Perrin. She takes us on a tour of the typical restaurant hierarchy (9:00) and we get into the differences between independent restaurants vs corporate chains (44:30). Kyle makes a startling admission (13:00), Nate breaks the Chili’s Code (1:03:00), and we tell the Tale of George the Busser (1:14:00). To all our longtime listeners out there, thanks for checking out the first epi...