Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Kiki, we went to lunch yesterday. The boss is they
did acknowledge us. It was incredible. It was a very
very nice lunch that we were taken to. Jason, I've
never seen anyone so excited to order different. I mean
he had the bisD a crabsta, but like the way
he orders is like a child like it was. It
(00:21):
was just incredible, Like you were so high, so excited
and so happy. It was so excited and thinking about
it for days. I feel like we're all we all
order at nice restaurants, like we're like we're, well, we
are kind of poor, but like we're really poor. Like
we looked people right like we looked like, oh man,
we could have that, or I could have that too.
Oh I could have that too. And of course we
(00:43):
had the debate yesterday about you know, how much to
order because the company was paying. I don't think anybody
held back. I mean there were scramp he came and
I had scrimps and lobster tails and among other things.
I mean, forget about it, like, just have at it.
You know, Kiki had you do you? She seemed to
have had an issue with the restaurant.
Speaker 2 (01:03):
Oh boy, I don't want to say it's an issue.
Speaker 1 (01:06):
And you look at me like this, but you wrote
it down like there's enough of an issue that you
were like, we need to get to this on the
show today, Victoria. No, no, no, I did not have
an issue. Did you get with you profile with your
picture attached to it? No one's going to know it you.
Speaker 2 (01:22):
But I feel like we can all help each other
be better, okay.
Speaker 1 (01:25):
And I just think to the fancy lunch. It was a.
Speaker 2 (01:28):
Fancy lunch and a fabulous waitress. Oh my gosh, she
was so great. But what I would like for us
to consider, okay, is shortening the introductions at dinner. Okay,
we sat down and sat through a forty five minute
presentation of everything.
Speaker 1 (01:46):
It was time presentation. There was a time.
Speaker 2 (01:52):
I know Kayla is in love with the lady, and
I am too. She was great, she was single.
Speaker 1 (01:56):
If she was single, I've taken her home yesterday. Yeah. Yeah,
from But she's from Bulgaria too, same with our friend Vladimir.
Vladimir's name Yea in Bulgaria. Yeah, Bulgaria. We're huge in Bulgaria.
Speaker 2 (02:08):
Okay, Well they long winded in Bulgaria because I'm like,
since wrap this are you talking to a group of
radio folks like, we don't.
Speaker 1 (02:16):
I don't. I mean, I can't only speak with me.
We're not like. I love that.
Speaker 2 (02:20):
You know, the fish was alive for three days before
you gave it to me, and you caught it out
the red seat.
Speaker 1 (02:25):
I don't know that.
Speaker 2 (02:28):
Just just tell me what the drinks are and let's
get this thing started. I was starving and we had
to sit through a forty five minute presentation of.
Speaker 1 (02:35):
The menu, and I was fascinated that the crabs that
they served there they're sustainable because they only remove one
of the crab crimpers. Yeah, and they only remove one
of the I guess two of them, and then they
throw it back and then the other one grows back.
I missed the girls back part. I thought they were
just putting one armed crab back into the sea for yourselbody,
(03:00):
for myself. The point is the other one grows back,
so like they could just keep pulling one off and
then like I don't know, the grab lives longer or something,
and there's yeah see now, But I didn't know that,
and I wouldn't had she not told me. Yea, I'll
enjoy the presentation. Call on me when I didn't enjoy that. Well,
here's what I want to know. I want to hear
(03:20):
more about eight five five five one three five. Have
you worked at one of these restaurants where you have
to do the whole thing? And I'm curious and like,
does it haunt you to this day? Because we've talked
in the past about like the birthday songs, and people
never forget the birthday songs or like the thing that
you had to do at work, you know whatever, But like,
did you work at a restaurant where you had to
do this? And I want to make sure I understand
what the thought process is. The thought process is if
(03:43):
they sell you harder on all this stuff, it sounds fancier,
and then you're more likely to order it slash spend
more money, I assume, because like she goes through I mean,
and it was. It was a lengthy presentation. Now, she
didn't bring out the tray of meat, which a lot
of restaurants will do. Had is they'll just bring out
a tray of meat and then five days old, right,
and then you get to look at like a bunch
(04:05):
of saran wrapped meat, Yes, pieces of meat flap it
for you. Yeah, right, yeah, right, exactly.
Speaker 3 (04:11):
I had more of an issue of the dude who
is helping her, and he kept taking the food off
the table, Like, don't take a full basket of bread.
Speaker 1 (04:18):
There was a pretzel bun in there.
Speaker 3 (04:19):
That I was eyeing for, like my dinner, don't take
food away ever. I don't want food to ever leave
until I'm done. Well, that's another restaurant thing that it's
the thing with my dad has I may have known
my dad for I say this because I haven't owned
my whole life. I've known him for most of my
life because he adopted us. But his thing is, don't
take anything off the table until everyone's done eating. Now
(04:40):
I realized maybe the bread and like the courses are different.
But like, if everyone's eating salad, don't take the salads
away until everyone is done eating the salad. If everyone's
eating the main course, don't take the played away until
everyone is done eating the main course, because he thinks
that it rushes whoever's left. Plus, you've got a bunch
of people with nothing in front of them staring at
the person with something in front of them.
Speaker 1 (05:00):
But a lot of restaurants it's not their policy. It's
their policy to just keep taking stuff off the table
because they want to keep the table clean, because a
lot of places, if they're absent minded, they just leave
it all there and nobody comes and picks anything up,
and then you you're moving stuff around, you know what
I mean. So like it can be difficult for some
of the folks who do that to understand. Like they'll
(05:21):
come over and I basically have to slap their hand
and be like, not yet, not'n till everyone's done. But
that's not what they're supposed to do. And then they
keep coming back trying to do it, or then somebody
else in the restaurant they see that it hasn't been done,
they come over and try and do it because they
don't want their boss to be like, why is that
table full of plates? But the reason is my dad
thinks it's rude. But I mean, I just people do stuff,
you know, I assume that they're doing the whole thing
(05:41):
because they're trying to sell you more. Listen, look at me.
Speaker 2 (05:44):
Maybe I would love to order everything on this benu,
so you don't have to necessarily sell me.
Speaker 1 (05:49):
Plus I'm not fan talk to him.
Speaker 2 (05:50):
But can I please get some bread or some matter
of fact, bring the brand to the table, give us
a little less, order cocktails, and yeah, we can talk
for twenty minutes.
Speaker 1 (05:58):
I don't mind, but no long it takes you there.
So this was even before the drinks. Oh no no.
And by the way, this woman was really really good.
She was really really good, and she was very proud.
And she said this because I said to her, I said,
I think you're really really good at your job. I
said this out loud to her, and she said, I'm
really proud to work here because I think we do
(06:18):
a really good job. Like I think we provide people
with like a great a great product, and I'm proud
to tell people about it. So great. That's good. And
and Kiki, that's why she was doing it. I understand
she was proud to get to work there.
Speaker 2 (06:31):
Get your bag, but I just think if you sit
us down, bring us on the snack, pull up a chair,
I don't want to.
Speaker 3 (06:39):
That's when they asked you, like, have you been to
this restaurant before?
Speaker 1 (06:44):
Yes, yes, yes I have.
Speaker 2 (06:46):
Well, and she said good, I'm gonna tell you anyway,
But I didn't know about the crab.
Speaker 1 (06:53):
That was really cool. And the dude who started that
restaurant discovered that, like I didn't know. I didn't know that.
That's what the last made to the menus for this
history of the studies too. I want to hear a
fun fact.
Speaker 2 (07:04):
I'm gonna tune in.
Speaker 1 (07:05):
To the friend show. Thank you. I could have given
her a number of them exactly. Yeah, yeah, no, I
get I get that. I mean, but like we didn't
know about that. They have they had sakey salmon. You
could only get that for three weeks. I didn't know that.
And that looks so good.
Speaker 2 (07:18):
Our boss got that.
Speaker 1 (07:20):
And then she would like she would say to different people,
like to do different things, like like she said, to
you do something with the steaks. She didn't tell me
to do that, but she's like, you like it better
if you do it this way. And then for me,
she was like you no, don't get that, get this
And she was right. She was. She was like, I
don't know, I hear you, like I would agree, like
bring me like a meat steak or something like and
(07:41):
chew on you know, or like like they did a
little something some bread and butter. TikTok. All of our
attention span is too short.
Speaker 3 (07:49):
We used to be able to like interact with humans
for longer than sixty seconds.
Speaker 1 (07:54):
Now everyone's like, next video next. But I bet you she.
I bet you she sold one hundred bucks more worth
of stuff because or at least had the chance to.
Because if she'd sold us those crabs, those crabs are expensive.
If she, if she'd hooked us on that, that would
have been more tip for her.
Speaker 3 (08:08):
That's more money from the size, it doesn't affect the
way it tastes. You know, some people think you get
a bigger one, it's a better one. Nope, I learned
they taste the same. You'll just get the meat fast.
Speaker 1 (08:18):
Well, bigger's always better. But it's you know, what do
you know about this? Because well, you can't make smaller bigger.
And that's that's my genius statement of the day. You
just can't make smaller bigger. You can make bigger small
at Chelsea, let me it's a working thought, Chelsea. How
you doing? You are to Coldstone? Yes, I'm a Coldstone
I'm a Coldstone fan. I really am. I've been known
(08:40):
to order Coldstone after ingesting. You know a gummy or two,
like love it or gotta he Oh, I gotta have it.
I gotta have At times too. Sometimes it really doesn't matter. Yeah,
and then I gotta be alone for a while afterwards.
But Chelsea, so what do you you have to sing
at Coldstone for tips? It was so it was my
(09:02):
first job at sixteen years old. This was almost twenty
years ago. But we interview we had to sing for tips.
Speaker 3 (09:09):
So the interview process was you had to get in
threes and you had to make a song and if
the song was good enough, you would use it as
singing for tips tips for your customer.
Speaker 1 (09:18):
Well, what did you sing? So you want to hear it?
I do want to hear it. I've never wanted to
hear any more. It was awful.
Speaker 3 (09:26):
So we did it off with the song glamorous and
it was see oh oh d s t o any we're.
Speaker 2 (09:34):
Making ice cream on a stone from Vanilla cookie dough.
Speaker 3 (09:39):
We also bait tikes on the gough because we're clothed
zone or clod stones.
Speaker 1 (09:45):
Hey, Chelsea, if I give you five bucks, will you
never sing that again? Can you say? Okay?
Speaker 2 (09:52):
I still remember it?
Speaker 1 (09:53):
No, that was cute though I like it. Chelsea, thank
you you made my day. Have a good day.
Speaker 2 (09:57):
Don't do it.
Speaker 1 (09:58):
Can't mean my first dress? Well, there you go and
you probably made some money and people thought it was cute.
Good for you, have a good day. Yeah. No, I
mean I've been to restaurants people before where they come
over with the meat tray and I've had like, like
an older guy was there like just we don't need it,
we don't, we don't, like you can stop right now.
And then some waiters, if they've seen you before and
then now they'll last they'll be like, do you need
to see the meat tray or whatever. It's like, no,
(10:19):
I know what a stake looks like, it's fine, or
that dessert cart they bring out every dessert they make. Ye,
but I see the reason they do that is because
maybe you weren't hungry for dessert, and then you look
at it and you're like, okay, that's good. That does
look pretty good. You guys should order out if you
don't want all these things that come with eating in.
Speaker 2 (10:35):
I didn't really have a I don't want a forty
five minute presentation. Nowhere, not here, not there to go nowhere, nowhere.
I enjoyed dying. I just don't want a forty five
minute Well.
Speaker 1 (10:44):
Now I got a condo in Keikos too, which is cool,
like it's a timeshare. Yeah, you can use you can
get vegas, I can go to Cabo. I mean it's amazing.
Kiki, we went to lunch yesterday. The boss is they
did acknowledge us. It was incredible. It was a very
very nice lunch that we were taken to. Jason, I've
never seen anyone so excited to order different. I mean
he had the bisD a crabsta, but like the way
he orders is like a child like it was. It
(00:21):
was just incredible, Like you were so high, so excited
and so happy. It was so excited and thinking about
it for days. I feel like we're all we all
order at nice restaurants, like we're like we're, well, we
are kind of poor, but like we're really poor. Like
we looked people right like we looked like, oh man,
we could have that, or I could have that too.
Oh I could have that too. And of course we
(00:43):
had the debate yesterday about you know, how much to
order because the company was paying. I don't think anybody
held back. I mean there were scramp he came and
I had scrimps and lobster tails and among other things.
I mean, forget about it, like, just have at it.
You know, Kiki had you do you? She seemed to
have had an issue with the restaurant.
Speaker 2 (01:03):
Oh boy, I don't want to say it's an issue.
Speaker 1 (01:06):
And you look at me like this, but you wrote
it down like there's enough of an issue that you
were like, we need to get to this on the
show today, Victoria. No, no, no, I did not have
an issue. Did you get with you profile with your
picture attached to it? No one's going to know it you.
Speaker 2 (01:22):
But I feel like we can all help each other
be better, okay.
Speaker 1 (01:25):
And I just think to the fancy lunch. It was a.
Speaker 2 (01:28):
Fancy lunch and a fabulous waitress. Oh my gosh, she
was so great. But what I would like for us
to consider, okay, is shortening the introductions at dinner. Okay,
we sat down and sat through a forty five minute
presentation of everything.
Speaker 1 (01:46):
It was time presentation. There was a time.
Speaker 2 (01:52):
I know Kayla is in love with the lady, and
I am too. She was great, she was single.
Speaker 1 (01:56):
If she was single, I've taken her home yesterday. Yeah. Yeah,
from But she's from Bulgaria too, same with our friend Vladimir.
Vladimir's name Yea in Bulgaria. Yeah, Bulgaria. We're huge in Bulgaria.
Speaker 2 (02:08):
Okay, Well they long winded in Bulgaria because I'm like,
since wrap this are you talking to a group of
radio folks like, we don't.
Speaker 1 (02:16):
I don't. I mean, I can't only speak with me.
We're not like. I love that.
Speaker 2 (02:20):
You know, the fish was alive for three days before
you gave it to me, and you caught it out
the red seat.
Speaker 1 (02:25):
I don't know that.
Speaker 2 (02:28):
Just just tell me what the drinks are and let's
get this thing started. I was starving and we had
to sit through a forty five minute presentation of.
Speaker 1 (02:35):
The menu, and I was fascinated that the crabs that
they served there they're sustainable because they only remove one
of the crab crimpers. Yeah, and they only remove one
of the I guess two of them, and then they
throw it back and then the other one grows back.
I missed the girls back part. I thought they were
just putting one armed crab back into the sea for yourselbody,
(03:00):
for myself. The point is the other one grows back,
so like they could just keep pulling one off and
then like I don't know, the grab lives longer or something,
and there's yeah see now, But I didn't know that,
and I wouldn't had she not told me. Yea, I'll
enjoy the presentation. Call on me when I didn't enjoy that. Well,
here's what I want to know. I want to hear
(03:20):
more about eight five five five one three five. Have
you worked at one of these restaurants where you have
to do the whole thing? And I'm curious and like,
does it haunt you to this day? Because we've talked
in the past about like the birthday songs, and people
never forget the birthday songs or like the thing that
you had to do at work, you know whatever, But like,
did you work at a restaurant where you had to
do this? And I want to make sure I understand
what the thought process is. The thought process is if
(03:43):
they sell you harder on all this stuff, it sounds fancier,
and then you're more likely to order it slash spend
more money, I assume, because like she goes through I mean,
and it was. It was a lengthy presentation. Now, she
didn't bring out the tray of meat, which a lot
of restaurants will do. Had is they'll just bring out
a tray of meat and then five days old, right,
and then you get to look at like a bunch
(04:05):
of saran wrapped meat, Yes, pieces of meat flap it
for you. Yeah, right, yeah, right, exactly.
Speaker 3 (04:11):
I had more of an issue of the dude who
is helping her, and he kept taking the food off
the table, Like, don't take a full basket of bread.
Speaker 1 (04:18):
There was a pretzel bun in there.
Speaker 3 (04:19):
That I was eyeing for, like my dinner, don't take
food away ever. I don't want food to ever leave
until I'm done. Well, that's another restaurant thing that it's
the thing with my dad has I may have known
my dad for I say this because I haven't owned
my whole life. I've known him for most of my
life because he adopted us. But his thing is, don't
take anything off the table until everyone's done eating. Now
(04:40):
I realized maybe the bread and like the courses are different.
But like, if everyone's eating salad, don't take the salads
away until everyone is done eating the salad. If everyone's
eating the main course, don't take the played away until
everyone is done eating the main course, because he thinks
that it rushes whoever's left. Plus, you've got a bunch
of people with nothing in front of them staring at
the person with something in front of them.
Speaker 1 (05:00):
But a lot of restaurants it's not their policy. It's
their policy to just keep taking stuff off the table
because they want to keep the table clean, because a
lot of places, if they're absent minded, they just leave
it all there and nobody comes and picks anything up,
and then you you're moving stuff around, you know what
I mean. So like it can be difficult for some
of the folks who do that to understand. Like they'll
(05:21):
come over and I basically have to slap their hand
and be like, not yet, not'n till everyone's done. But
that's not what they're supposed to do. And then they
keep coming back trying to do it, or then somebody
else in the restaurant they see that it hasn't been done,
they come over and try and do it because they
don't want their boss to be like, why is that
table full of plates? But the reason is my dad
thinks it's rude. But I mean, I just people do stuff,
you know, I assume that they're doing the whole thing
(05:41):
because they're trying to sell you more. Listen, look at me.
Speaker 2 (05:44):
Maybe I would love to order everything on this benu,
so you don't have to necessarily sell me.
Speaker 1 (05:49):
Plus I'm not fan talk to him.
Speaker 2 (05:50):
But can I please get some bread or some matter
of fact, bring the brand to the table, give us
a little less, order cocktails, and yeah, we can talk
for twenty minutes.
Speaker 1 (05:58):
I don't mind, but no long it takes you there.
So this was even before the drinks. Oh no no.
And by the way, this woman was really really good.
She was really really good, and she was very proud.
And she said this because I said to her, I said,
I think you're really really good at your job. I
said this out loud to her, and she said, I'm
really proud to work here because I think we do
(06:18):
a really good job. Like I think we provide people
with like a great a great product, and I'm proud
to tell people about it. So great. That's good. And
and Kiki, that's why she was doing it. I understand
she was proud to get to work there.
Speaker 2 (06:31):
Get your bag, but I just think if you sit
us down, bring us on the snack, pull up a chair,
I don't want to.
Speaker 3 (06:39):
That's when they asked you, like, have you been to
this restaurant before?
Speaker 1 (06:44):
Yes, yes, yes I have.
Speaker 2 (06:46):
Well, and she said good, I'm gonna tell you anyway,
But I didn't know about the crab.
Speaker 1 (06:53):
That was really cool. And the dude who started that
restaurant discovered that, like I didn't know. I didn't know that.
That's what the last made to the menus for this
history of the studies too. I want to hear a
fun fact.
Speaker 2 (07:04):
I'm gonna tune in.
Speaker 1 (07:05):
To the friend show. Thank you. I could have given
her a number of them exactly. Yeah, yeah, no, I
get I get that. I mean, but like we didn't
know about that. They have they had sakey salmon. You
could only get that for three weeks. I didn't know that.
And that looks so good.
Speaker 2 (07:18):
Our boss got that.
Speaker 1 (07:20):
And then she would like she would say to different people,
like to do different things, like like she said, to
you do something with the steaks. She didn't tell me
to do that, but she's like, you like it better
if you do it this way. And then for me,
she was like you no, don't get that, get this
And she was right. She was. She was like, I
don't know, I hear you, like I would agree, like
bring me like a meat steak or something like and
(07:41):
chew on you know, or like like they did a
little something some bread and butter. TikTok. All of our
attention span is too short.
Speaker 3 (07:49):
We used to be able to like interact with humans
for longer than sixty seconds.
Speaker 1 (07:54):
Now everyone's like, next video next. But I bet you she.
I bet you she sold one hundred bucks more worth
of stuff because or at least had the chance to.
Because if she'd sold us those crabs, those crabs are expensive.
If she, if she'd hooked us on that, that would
have been more tip for her.
Speaker 3 (08:08):
That's more money from the size, it doesn't affect the
way it tastes. You know, some people think you get
a bigger one, it's a better one. Nope, I learned
they taste the same. You'll just get the meat fast.
Speaker 1 (08:18):
Well, bigger's always better. But it's you know, what do
you know about this? Because well, you can't make smaller bigger.
And that's that's my genius statement of the day. You
just can't make smaller bigger. You can make bigger small
at Chelsea, let me it's a working thought, Chelsea. How
you doing? You are to Coldstone? Yes, I'm a Coldstone
I'm a Coldstone fan. I really am. I've been known
(08:40):
to order Coldstone after ingesting. You know a gummy or two,
like love it or gotta he Oh, I gotta have it.
I gotta have At times too. Sometimes it really doesn't matter. Yeah,
and then I gotta be alone for a while afterwards.
But Chelsea, so what do you you have to sing
at Coldstone for tips? It was so it was my
(09:02):
first job at sixteen years old. This was almost twenty
years ago. But we interview we had to sing for tips.
Speaker 3 (09:09):
So the interview process was you had to get in
threes and you had to make a song and if
the song was good enough, you would use it as
singing for tips tips for your customer.
Speaker 1 (09:18):
Well, what did you sing? So you want to hear it?
I do want to hear it. I've never wanted to
hear any more. It was awful.
Speaker 3 (09:26):
So we did it off with the song glamorous and
it was see oh oh d s t o any we're.
Speaker 2 (09:34):
Making ice cream on a stone from Vanilla cookie dough.
Speaker 3 (09:39):
We also bait tikes on the gough because we're clothed
zone or clod stones.
Speaker 1 (09:45):
Hey, Chelsea, if I give you five bucks, will you
never sing that again? Can you say? Okay?
Speaker 2 (09:52):
I still remember it?
Speaker 1 (09:53):
No, that was cute though I like it. Chelsea, thank
you you made my day. Have a good day.
Speaker 2 (09:57):
Don't do it.
Speaker 1 (09:58):
Can't mean my first dress? Well, there you go and
you probably made some money and people thought it was cute.
Good for you, have a good day. Yeah. No, I
mean I've been to restaurants people before where they come
over with the meat tray and I've had like, like
an older guy was there like just we don't need it,
we don't, we don't, like you can stop right now.
And then some waiters, if they've seen you before and
then now they'll last they'll be like, do you need
to see the meat tray or whatever. It's like, no,
(10:19):
I know what a stake looks like, it's fine, or
that dessert cart they bring out every dessert they make. Ye,
but I see the reason they do that is because
maybe you weren't hungry for dessert, and then you look
at it and you're like, okay, that's good. That does
look pretty good. You guys should order out if you
don't want all these things that come with eating in.
Speaker 2 (10:35):
I didn't really have a I don't want a forty
five minute presentation. Nowhere, not here, not there to go nowhere, nowhere.
I enjoyed dying. I just don't want a forty five
minute Well.
Speaker 1 (10:44):
Now I got a condo in Keikos too, which is cool,
like it's a timeshare. Yeah, you can use you can
get vegas, I can go to Cabo. I mean it's amazing.
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Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
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Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.