The Modern Waiter Podcast

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."  

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

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."

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 kil... Read more

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..."

"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.

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."

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."  Than... Read more

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 ... Read more

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.

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. 

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.

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 position and get the ball rolling on what will be the first of a few shows on the subject.

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.

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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.  

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.  

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.